This is a frozen item
The Total Weight of your Frozen Order has to be a minimum of 6lbs
You can mix & match frozen food
This item has a ship weight of 1/4 lb
A subtle and delicious pie that makes for a hearty meal. Perfect with chips (find a recipe below!), baked beans, or mushy peas! It is a nourishing and filling ready-to-eat dish that always satisfies your taste buds!
The perfect snack or small meal that’s ready in minutes! Pair with Heinz Baked Beans and you’ve got an easy and delicious meal!
Nutritional Information:
Serving Size: 100 gm
- Calories 237
- Fat 12.9 g
- Total Carbs 23.0 g
- Protein 6.3 g
- Fibre 1.9 g
Heat and serve: Beef, Potato, Onion & Rutabaga in light pastry, 4oz ship weight.
Microwave from Frozen – Remove the pie from its packaging and place it in the microwave. Cook on full power for 2 minutes.
Oven cook from Frozen – Preheat oven to 200°C. Remove the pie from its packaging and place it on a baking tray covered in foil. Cook at 180°C for 25-30 minutes.
Recipe Idea– Potato Wedges
Potato wedges are a simple but classic side dish that will go with any type of food.
Ingredients
- 1 kg large potatoes cut into wedges– Russet or Maris Piper, although Russets are best for making crispy wedges
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper
- 2 tbsp olive oil
Preparation
- Preheat the oven to 220 °C
- Line a baking tray
- Wash the potatoes and drain the water completely. Use a kitchen towel to dry them or set them aside for some time so they can air dry.
- Add them to a bowl and sprinkle all the seasonings over the potatoes. Add the olive oil and mix well.
- Place the potatoes on the baking tray with their skin down.
- Bake in the oven for 30 to 35 minutes or till they are golden brown and crisp.
- Serve hot with the beef pasty!
Did You Know?
Pasty is traditionally associated with Cornwall, South West England, but today it is a delicacy that is enjoyed all over the UK. Similar variations of a pasty are available in other countries and called by different names, such as Pirog in Eastern Europe, Shaobing in China, Empanada in Spanish countries, Birdie in Scotland, Pirozhki in Russia and Ukraine, and so on. Generally, a pasty is made by filling a shortcrust pastry uncooked filling of choice, folding it to half (semi-circle or half-moon), and baking. Pasties are generally crimped or sealed by hand, even today. If a pasty is crimped by someone who is left-handed, it is called a cock pasty, but if it is crimped by someone who is right-handed, then they are known as hen pasties!
