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Chicken, Leek & Riesling Family Pie

Bake at home

$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 to 195C° with an oven tray inside.
  2. Remove pie from freezer. Remove from bag, keeping pie in parchment case.
  3. Thaw for 15 minutes.
  4. Place pie in parchment case on the heated oven tray.
  5. 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.

Keep frozen. Store at or below -18 degrees. Reseal after opening and use within best before.