A truly GIANT festive delight. This sweet mincemeat pie combines juicy currants, raisins and sultanas with zesty orange and lemon peel. Encased in our rich shortcrust butter pastry and decorated beautifully for any occasion.

Delicious hot or cold.

Pastry	Shortcrust Pastry
Category	Christmas

Allergens in BOLD.

Sugar, Apple Puree, Raisins, Sultanas, Wheat Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Currants, Vegetable Oils (Palm, Rapeseed), Butter (MILK), Glucose-Fructose Syrup, Mixed Peel (Orange Peel, Lemon Peel, Acidity Regulator: Citric Acid), Sunflower Oil, Vegetable Suet (Palm Oil, Rice Flour), EGG, Acidity Regulator: Acetic Acid, Flour Treatment Agent: L-Cysteine, Modified Maize Starch, Mixed Spice, Colour: Caramel, Orange Oil, Lemon Oil, Emulsifier: Polyglycerol Esters of Fatty Acids, Colours: Annatto, Curcumin

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.

Giant Sleigher