DISHPATCH Guinea Fowl Bacon and Trotter Pie Instructions
- June 15, 2024
- DISHPATCH
Table of Contents
DISHPATCH Guinea Fowl Bacon and Trotter Pie
Product Specifications
- Product Name: Guinea Fowl, Bacon & Trotter Pie
- Brand: St. JOHN
- Dimensions: 24cm x 18cm (Enamel pie dish, optional)
- Allergens: Contains gluten, milk, celery, sulphites, and egg
Product Usage Instructions
Cooking Instructions
- Spoon the guinea fowl and trotter filling into a 24cm x 18cm pie dish. Use the back of a spoon to make a hole in the centre of the mix that’s big enough for the marrow bone to fit in. Place the marrow bone in the hole so it stands upright.
- Cut an X into the middle of the pastry lid to allow the bone to fit through. Brush a little eggwash around the rim of the dish, then lay the pastry over the top, pushing the bone through the X to nestle into the pastry. Fold any extra pastry under the lip of the dish.
- Use the remaining eggwash to glaze the top of the pastry, then place the pie in the oven for 30 minutes, until lovely and golden.
- Remove the pie from the oven, serve up and enjoy!
Caution
Although every effort has been made to remove all bones, some may remain. Please exercise caution while consuming.
FAQ
Q: What are the allergens in this product?
A: This product contains gluten, milk, celery, sulphites, and egg.
Q: How should I store this product?
A: Transfer all components to the fridge as soon as received. Ensure all chilled items are cold on arrival.
Q: What is the use-by date of this product?
A: The use-by date is indicated as Day Month Year. Please check the packaging for the specific date.
Q: How should I dispose of the packaging?
A: Please scan the provided QR code for recycling instructions.
A billowing duvet of puff pastry hides the filling: flavourful guinea fowl, chicken and unctuous trotter gear, with a marrow bone chimney.
COOKING TIME: 30 minutes SERVES: 2
IN THE BOX
Guinea fowl, bacon and trotter filling (celery, sulphites) (alcohol)
Marrowbone
Pastry lid (gluten, milk) (alcohol) Eggwash (egg)
Optional: 24cm Enamel pie dish
CAUTION: Although we take every effort to remove all bones, some may remain
COOKING INSTRUCTIONS
Preheat the oven to 200°C/180°C fan/gas mark 6.
- Spoon the guinea fowl and trotter filling into a 24cm x 18cm pie dish. Use the back of a spoon to make a hole in the centre of the mix that’s big enough for the marrow bone to fit in. Place the marrow bone in the hole so it stands upright.
- Cut an X into the middle of the pastry lid to allow the bone to fit through. Brush a little eggwash around the rim of the dish, then lay the pastry over the top, pushing the bone through the X to nestle into the pastry. Fold any extra pastry under the lip of the dish.
- Use the remaining eggwash to glaze the top of the pastry, then place the pie in the oven for 30 minutes, until lovely and golden.
- Remove the pie from the oven, serve up and tuck in!
Put your trust in pie. All will be well.
Share your creation @thedishpatch @st.john.restaurant
ALLERGENS
For allergens, including Cereals containing Gluten, see ingredients in bold.
Made in a kitchen that handles all 14 allergens, including nuts.
STORAGE AND USE-BY DATE
Transfer all components to the fridge as soon as received. Ensure all chilled
items are cold on arrival.
Use by: Day Month Year
INGREDIENTS & ALLERGENS
Guinea fowl, bacon and trotter filling: Guinea fowl, duck fat, salt, pepper, bacon trim (pork, smoked dry cure mix [salt, sugar, preservative (E250), preservative (E252)], banana shallots, garlic, rosemary, thyme, parsley, pigs trotters, onion, carrot, celery, leek, chicken stock, Madeira (sulphites) (alcohol), water, chicken, Merlot wine (sulphites) (alcohol). Marrow bone: veal marrow bones. Pastry lid: wheat flour (gluten), yeast extract), concentrated butter (milk) (colour: beta-carotene), vegetables oils (rapeseed palm oil), water, wheat starch (gluten), lemon juice, salt, alcohol, vegetable and fruit concentrates (apple, carrot, lemon), natural flavour. Eggwash: (egg).