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Chicken, Leek & Riesling Family Pie

$29 ea

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Tender chicken pieces in a leek and riesling sauce.
Housed in a sour cream pastry shell. And topped with our signature Pepe Saya butter puff pastry.
20cm sharable pie.

Prep: 8 mins | Cooking: 30-40 mins

Bake from frozen

  1. Preheat oven 195C°.
  2. Remove pie from the freezer. Remove from the bag, keeping the pie in parchment case.
  3. Thaw for 15 minutes.
  4. Bake for 30 – 40 minutes until golden.

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.