Chicken, Leek & Riesling Share Pie
Tender chicken pieces in a leek and riesling sauce.
Housed in a deep dish sour cream pastry shell. And topped with our signature Pepe Saya butter puff pastry.
Prep: 8 mins | Cooking: 30-40 mins
Bake from frozen
- Preheat oven to 195C° with an oven tray inside.
- Remove pie from freezer. Remove from bag, keeping pie in parchment case.
- Thaw for 15 minutes.
- Place pie in parchment case on the heated oven tray.
- Bake for 30 – 40 minutes until golden.
Baking results may vary depending on your oven. Please use these instructions as a guide.
Pastry base: Premium NSW wheat, water, butter, sour cream, salt, vinegar, egg.
Pastry lid: Premium NSW wheat, Pepe Saya Butter, water, salt, vinegar.
Chicken fill: Chicken, cheddar, leek, nutmeg, flour, milk, riesling, butter, salt, pepper.
Allergens: wheat, dairy, egg
Keep frozen. Store at or below -18 degrees. Reseal after opening and use within best before.