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Wild Beaver Pie (Gluten Free)
Gluten Free Classic Steak & Ale Pie
Gluten Free
Our gluten free classic steak and ale pie, named after the Vale of Belvoir.
£8.50
Swan Lodge is one of the local farms that supplies us with traditionally reared beef, which we casserole with sliced mushrooms in gluten free ale from the Yorkshire Heart brewery in York. Encased in our gluten free shortcrust pastry and glazed with free range eggs from Sherwood Farm in Hickling.
| Weight | N/A |
|---|---|
| Filling | Beef |
| Pastry | Shortcrust Butter |
| Dietary Labels | Gluten Free |
| Calories | 920 Kcal |
| Category |
Allergens in BOLD.
Beef (29%),Gluten Free Flour (Rice, Tapioca, Maize, Buckwheat), Water, White Shortening (Palm Oil, Rapeseed Oil) Cake Margarine (Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier: Distilled Monoglyceride) Gluten Free Ale (Contains: MALTED BARLEY, Water, Hops, Yeast) (13%), Onions, Mushrooms, Carrots, Butter (MILK), Tomatoes, Garlic, Potato Starch, Salt, Pepper, Mixed Herbs, EGG, Acidity Regulator: Citric Acid, Natural Vegetable Colours: Annatto;Curcumin, Natural Flavouring Xantham Gum
GLUTEN FREE NOTICE:
Enzyme Action: The specific ale we use is treated with an enzyme during fermentation. This enzyme is highly effective at breaking down the gluten protein (specifically the glutenin and gliadin) derived from the malted barley.
Certified Testing: Once the pie is baked and complete, we send batches to an accredited off-site laboratory for comprehensive testing. This is a mandatory step that ensures product safety and compliance.
Compliance Standard: These independent tests consistently confirm that the final product contains less than 20 parts per million (ppm) of gluten. The 20 ppm threshold is the internationally recognized legal requirement for a product to be advertised and sold as "gluten-free."
In short, while the malted barley is an initial ingredient, the enzyme treatment combined with rigorous, independent third-party testing below the 20 ppm standard allows us to market this product as gluten-free. I hope this detailed explanation addresses your concerns and provides you with the assurance you need. Please do not hesitate to email us directly if you have any other questions at all.
Beef (29%),Gluten Free Flour (Rice, Tapioca, Maize, Buckwheat), Water, White Shortening (Palm Oil, Rapeseed Oil) Cake Margarine (Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier: Distilled Monoglyceride) Gluten Free Ale (Contains: MALTED BARLEY, Water, Hops, Yeast) (13%), Onions, Mushrooms, Carrots, Butter (MILK), Tomatoes, Garlic, Potato Starch, Salt, Pepper, Mixed Herbs, EGG, Acidity Regulator: Citric Acid, Natural Vegetable Colours: Annatto;Curcumin, Natural Flavouring Xantham Gum
GLUTEN FREE NOTICE:
Enzyme Action: The specific ale we use is treated with an enzyme during fermentation. This enzyme is highly effective at breaking down the gluten protein (specifically the glutenin and gliadin) derived from the malted barley.
Certified Testing: Once the pie is baked and complete, we send batches to an accredited off-site laboratory for comprehensive testing. This is a mandatory step that ensures product safety and compliance.
Compliance Standard: These independent tests consistently confirm that the final product contains less than 20 parts per million (ppm) of gluten. The 20 ppm threshold is the internationally recognized legal requirement for a product to be advertised and sold as "gluten-free."
In short, while the malted barley is an initial ingredient, the enzyme treatment combined with rigorous, independent third-party testing below the 20 ppm standard allows us to market this product as gluten-free. I hope this detailed explanation addresses your concerns and provides you with the assurance you need. Please do not hesitate to email us directly if you have any other questions at all.
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.
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