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Ready to bake, steak, and kidney pie from Goodwoods can be a filling meal for times when you come back home craving for something good that will be ready in no time.
Stuffing – Beef Steak, Water, Pig Kidney, Onions, Tapioca Starch, Rapeseed Oil, Beef Stock (Beef Stock and Salt), Worcestershire Sauce, Molasses, Spirit Vinegar, Sugar, Salt, Onions, Garlic, Spice, Tomato Puree, Flavouring, Seasoning & Herbs.
Pastry: Wheat Flour, Butter, Vegetable Shortening, Water, Egg, and Salt.
Serving Size: 100 gm
Microwave from Frozen – Remove the pie from its packaging and place it in the microwave. Cook on full power for 3 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 30 – 35 minutes.
Creamy mash potatoes go extremely well with Steak and Kidney pies.
Steak and kidney pies are considered one of Britain’s national dishes. British have known about pies for longer than we think. We know one thing that medieval London definitely knew the cries of ‘Pies, hot pies!’ – the 14th-century poem Piers Plowman tells us about pies. Although a version of the recipe for steak and kidney pie was first found in 1694’s ‘The Compleat Cook’, the recipe mentioned does not have the ingredients that are currently used; instead, it mentions lamb, nutmeg, prunes, and currants. Today, steak and kidney pies are famous and one of the most loved dishes in the UK.
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