Potato, Leek & Cheese Pie
Puff pastry topped pies are a classic British comfort dish, and here, we've enhanced the perfect potato and leek combination with a rich Cheddar and Red Leicester cheese sauce, seasoned with a hint of nutmeg. 3 for 2 on single serve pies!
Potato (40%), Leeks (26%), Cheddar Cheese (7%) (Milk), Wheat Flour, Butter (Milk), Red Leicester Cheese (5%) (Milk), Creme Fraiche (Milk), Water, Salt, Pepper, Nutmeg.
Wheat Flour contains: Wheat Flour, Calcium, Iron, Niacin (B3) and Thiamin (B1). Red Leicester Cheese contains: Pasteurised Cow's Milk, Salt, Starter, Rennet, Annatto (colour E160b). Creme Fraiche contains: Cream (Milk), Skimmed Milk, Starter Culture.
For allergens including Cereals containing Gluten, see ingredients in Bold.
Made in a kitchen that also handles Nuts, Egg, Fish, Mustard, Sulphites, Celery.
These cooking instructions are only a guide. Every appliance has a life of its own. Please adjust cooking times accordingly and make sure your food is piping hot before you tuck in.
|Portion Size||Oven From Frozen (160°C Fan/ 180°C Conventional/ Gas 4)|
|Nutritional Information||Per 100g as Sold||Per Serving (Single) 300g||Per Serving (Family) 225g|
|of which Saturates (g)||9.5||28.5||21.4|