Back Back to Shop

Ruffalo Buffalo Pie

Spicy Bison & Beans.

£9.50

SKU: bison Categories: Single Pies, Award-Winning, Beef

Tender minced bison reared at Bouverie Lodge, Nether Broughton casseroled with red kidney beans and the warmth of chipotle chilli and smoked paprika to create a mouth watering American influence. Encased in a rich shortcrust butter pastry, and glazed with free range eggs from Sherwood Farm in Hickling.

Delivered frozen for you to cook straight from the freezer. Not suitable for microwaves.

Weight	600 g
Filling	Bison
Pastry	Shortcrust Butter
Free From	Mushroom Free
Category	Savoury Pies / Beef

Allergens in BOLD.

Red Kidney Beans (26%). Bison (22%), Tomatoes. Water, Wheat Flour (WHEAT Flour, calcium Carbonate, Iron, Niacin, Thiamin), Onion, CELERY, Lard (Pork fat), Butter (MILK), Tomato puree, Sugar, MILK, Vegetable Oil, Garlic, Cumin, Smoked Paprika, Thyme, Salt, Coffee Powder, Chipotle Chilli, Bay Leaves, Pepper, Red Chilli, EGG

Piercing your pie lid for best results

How to remove your pie from the foil like a professional!!!

Removing a small pie from the foil

Glazing Your Pie

For a golden finish, brush with a beaten egg or milk over the top of the pie.

Cooking Your Pie

Can be eaten hot or cold.
If eating cold, follow the cooking instructions below and then allow to cool at room temperature.
If not consumed within 2 hours then refrigerate.

The following cooking instructions can be used as a guide.

Pierce pie before baking.
Preheat oven to 190°c/180°C Fan/Gas Mark 6.
Keep Pie in the Foil to cook.
Large Pie: Cook for 45-55 minutes from chilled, or 60-70 minutes from frozen.
Small Pie: Cook for 25-35 minutes from chilled, or 45-55 minutes from frozen.
200g Pie: Cook for 20-30 minutes from chilled, or 35-45 minutes from frozen.
Ensure pie is piping hot throughout before consuming.