Cooking Guidance

cooking guidance

All Small Pies (approx. 260g) 

For best results cook from frozen:

  1. Remove all outer packaging, leave in the foil and place on a flat baking tray in a pre-heated oven at 180°C fan assisted, gas mark 6.
  2. Cook for 45-55 mins, turning halfway through cooking, until the pastry is golden and the filling is piping hot throughout.
  3. Leave the pie to rest for 5 mins and carefully remove from the foil. All ovens vary, this is a guide only. If the pastry is browning too quickly, cover with foil.     

 

All Medium Pies (approx. 600g)

For best results cook from frozen:

  1. Remove all outer packaging and place on baking paper on a flat baking tray, in a pre-heated oven at 180°C fan assisted, gas mark 6.
  2. Cook for 50-60 mins, turning halfway through cooking, until the pastry is golden and the filling is piping hot throughout.
  3. Leave to rest for 5 minutes before serving.

All ovens vary, this is a guide only. If the pastry is browning too quickly, cover with foil.

 

All Small Pork Pies (approx. 220g)

For best results, cook from frozen:

  1. Remove from outer packaging, leaving the pie in the foil.
  2. Pre heat oven to 180°C fan assisted, gas mark 6.
  3. Place pie onto a baking tray and cook in the centre of the oven for 15 minutes.
  4. Remove pie from foil and return to the oven for a further 15-20 min or until the pastry is golden. Always check food is piping hot before serving.

All ovens vary, this is a guide only. If the pastry is browning too quickly, cover with foil. 

 

All Medium Pork Pies (approx. 550g)

For best results, cook from frozen:

  1. Remove from outer packaging, leaving the pie in the foil.
  2. Pre heat oven to 180°C fan assisted, gas mark 6.
  3. Place the pork pie on a flat baking tray, and cook in the center of the oven for 15 mins.
  4. Remove from the oven, turn and return to the oven for a further 25-30 mins or until the pastry is golden and the filling is piping hot throughout.
  5. Leave to rest for 5 minutes before serving.

All ovens vary, this is a guide only. If the pastry is browning too quickly, cover with foil.

 

All Sausage Rolls, Pasties & Turnovers

For best results, cook from frozen:

  1. Remove all outer packaging, and place products on baking parchment on a flat baking tray. Ensure they are well spread out with room around each product.
  2. Place in the center of a pre-heated oven at 160°C fan assisted, gas mark 6 and bake for 30 – 40 mins until the pastry is well risen and golden and the filling is piping hot throughout.
  3. Leave to rest for 2 mins and carefully remove from the parchment.

 

(Please note – we advise not to leave defrosted pastry products in a warm kitchen for any length of time. The butter in the pastry will warm up and start to melt. This will result in the pastry not rising in the oven.)

 

All Small Quiche (3”)

For best results, cook from frozen:

  1. Remove all outer packaging, leave in the foil and place on a flat baking tray in a pre-heated oven at 140°C fan assisted, gas mark 1.
  2. Cook for 55-65 mins until the quiche is golden and piping hot. The quiche liquid should be set.
  3. To serve, carefully remove from the foil.

Please be aware that all ovens vary, the instructions above are given as a guide.

 

All Medium Quiche (6”)

For best results, cook from frozen:

  1. Remove all outer packaging, leave in the foil and place on a flat baking tray in a pre-heated oven at 140°C fan assisted, gas mark 1.
  2. Cook for 70 - 80 mins until the quiche is golden and piping hot. The quiche liquid should be set.
  3. To serve, carefully remove from the foil.

Please be aware that all ovens vary, the instructions above are given as a guide.