Product description
Juicy British chicken in a classic spicy curry sauce, hand-filled into delicate shortcrust pastry and topped with light, flaky puff pastry.
NUTRITIONAL INFORMATION
| Energy: 1015 kJ/243 kcal |
| Fat: 14.2g, of which Saturates: 8.4g |
| Carbohydrate: 22g, of which Sugars: 4.8g |
| Fibre: 0g |
| Protein: 7.6g |
| Salt: 0.9g |
HOW TO STORE
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
Chicken breast (17%) unsalted butter (MILK), WHEAT flour (calcium carbonate, iron, niacin, thiamine), diced onion, chopped tomatoes (tomatoes, tomato juice, acidity regulator (citric acid)) (SULPHITES), natural yoghurt (MILK), flour (calcium carbonate, iron, niacin, thiamine) (GLUTEN), water, mango chutney (4%) (sugar, mango slices, sugar cane, vinegar, salt, chili powder, ginger powder, garlic powder, turmeric powder), tikka powder (garlic powder, paprika, salt, coriander powder, sugar, cumin, ginger, turmeric powder, black pepper, CELERY seed, clove, fennel, ground nutmeg, chilli powder), free range EGG, chicken stock (water, chicken carcass, yeast extract, salt), black onion seeds, white wine vinegar, rapeseed oil (anti-foaming agent (polydimethylsiloxane)), salt, garlic, lemon juice (SULPHITES), tomato puree (concentrated tomato puree, acidity regulator (citric acid)), smoked paprika, iqf coriander, mild chilli powder (spice blend (chilli, salt, cumin, oregano, garlic, salt, anti-caking agent (silicon dioxide), natural capsicum flavouring)), ground coriander seeds, ground cumin, garam masala (coriander seed, cumin seed, fennel seed, ginger, dill seed, clove, CELERY seed), ground ginger, ground black pepper. May contain mustard & nuts.
Remove all packaging from the pie.
Lightly oil the preheated tray and place the pie on it then return it to the centre of your preheated oven and bake for 20 minutes.
Reduce the temperature to 180°C and cook for a further 40-45 minutes.
If the pastry has a rich deep colour before the cooking time is complete, cover loosely with foil and continue to cook until piping hot.
Remove from oven and allow to stand for 3 minutes before serving.
Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
