How to Cook
This recipe has some raw ingredients so please do not microwave.
<li>Preheat your oven to 220°C/200°C fan.</li>
<li>Remove pie from the box.
For best results, brush the pastry with milk or whisked egg.</li>
<li>Place the pie (still in its case) on a baking tray and cook for 30 minutes in the centre of the oven, until the pastry turns golden brown.</li>
<li>Leave to stand for 2 minutes before gently removing from the case.</li>
Make sure it’s piping hot throughout.
A little bit
on the side
GARDEN PEAS WITH MINTED BUTTER
200g green peas (from about 500g of fresh pods, or you could use frozen)
2 tbsp butter (to sauté the onions)
¼ medium onion, thinly sliced
10g fresh mint, chopped
1. Melt the butter in a small frying pan. Add the onion and sauté for about 5 mins until tender.
2. In a small saucepan, add just enough water to cover the bottom and keep the peas from scorching (about 4 tbsp). Add the peas and onion. Cover and cook over a medium heat until the peas are tender (about 5—10 minutes, depending on size and freshness). If the butter is not at room temperature, melt it while the peas are cooking.
3. When the peas are done, drain them, then add the butter and mint. Serve with a freshly baked Charlie Bigham’s Steak & Ale Pie.
A full-bodied red wine would be a fine choice but a strong ale, to complement the ale in the pie, might be even more delicious.