Gluten-Free Steak and Ale Pie (270g)
Mud’s top selling and most popular pie now benefits from being encased in our butter rich gluten-free pastry. Tender, succulent hand-cut chunks of 28-day matured grass-fed steak, gently simmered with a delicious gravy made with lashings of local Porter Ale.
FILLING: 21 day aged Beef Steak (47.8%), Water, Porter Ale (9.56%), Onions, Carrots, Tapioca Starch, Beef Stock (Beef Stock, Salt), Henderson’s Relish (Water, Spirit Vinegar, Sugar, Colour (Caramel E150c), Sugar Syrup, Salt, Tamarinds, Acetic Acid, Cayenne Pepper, Cloves, Sweetener (Saccharin), Garlic Oil, Emulsifiers - Tragacanth Gum E413 and Isopropyl Alcohol), Tomato Puree, Salt, Black Pepper
PASTRY: Gluten Free Flour (Gram Flour, Rice Flour, Potato Starch, Tapioca Starch, Xanthan Gum), Butter (MILK) (13.5%), Vegetable Shortening (20% Rapeseed Oil, 80% RSPO palm oil), Water, Free-Range EGG, Salt.
Allergens: Milk, Egg.
| Typical Values |
Amount per 100g |
Amount per serving (270g) |
|---|---|---|
| Energy | 1270KJ / 305kcal |
3429KJ / 824kcal |
| Fat | 18g | 50g |
| (of which Saturates) |
(7.0g) | (18.9g) |
| Carbohydrate | 23g | 71g |
| (of which Sugars) | (1.3g) | (3.4g) |
| Fibre | 2.2g | 5.9g |
| Protein | 12g | 32g |
| Salt | 0.74g | 2.45g |
How to keep your pie:
Your pie will keep beautifully when refrigerated at less than 5C or frozen at -18C or less until the use by date on the box that your pie arrives in.
How to cook your pie to piefection:
Pre-heat oven to 180C (fan 160C), gas mark 4, remove all packaging and place pie on a preheated baking tray and cook for:
- 25 to 30 minutes from chilled
- 50 to 55 minutes from frozen
How to cook your pie in an Air Fryer:
Pre-heat Air Fryer to 180C, remove all packaging and place pie in the basket and cook for:
- 18 to 20 minutes from chilled
