Venison Rendang Pie

Homemade Venison Rendang Pie
Our Local Fully Traceable Suffolk Venison cooked in Coconut Milk with Lemongrass and Asian Spices in a handmade butter enriched short crust pastry with an egg glaze.

Ingredients: Venison(30%), Wheat Flour (WHEAT),Coconut Milk,Onion, Butter (MILK),Lard, Water,Lemongrass, Fresh Ginger, Fresh Garlic, Salt, Spices, Kashmiri Chilli, Free Range EGG

Allergy Advice! For allergens, including cereals containing gluten, see ingredients in CAPITALS.

Recipe: No nuts. Produced in a kitchen that handles nuts.

Cooking Instructions: Remove outer packaging. Leave in foil tray. Cook from frozen in a pre-heated oven at Fan 210°C/ Gas 7/ 230°C Single Portion Pie for 35-45 minutes. Two Portion Pie for 50-60 minutes.

Cooking Precautions: Check food is piping hot throughout before serving. All appliances vary these are guidelines only. Not suitable for microwave heating. Storage: Keep frozen at -18°C or below. IMPORTANT: If food has thawed, do not refreeze. We advise cooking from frozen for convenience, if however your pie has thawed,reduce the cooking temperature by 10°C and cook for 30 minutes.Once cooked consume immediately or within 6 days if stored in a refrigerator at 2-5°C