Steak & Stilton
Tender British steak with rich, creamy Stilton encased in fresh, flaky pastry. Exclusive to Waitrose.
How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
- Preheat your oven to 200°C/180°C fan/gas mark 7.
- Remove pie from the box. For best results, brush the pastry with milk or whisked egg*.
- 3. Place the pie on a tray in the centre of the oven and bake for 30 minutes until the pastry turns golden brown.
- Leave to stand for 4 minutes, before gently removing from the case. Be careful, it will be hot.
Make sure it’s piping hot throughout.
*Don’t worry, they taste just as good without doing this. It just makes them look even better if you want to impress.
-
Ingredients
Diced beef (24%), flour (wheat flour, calcium carbonate, iron, niacin, thiamin), onions, sustainable palm oil, carrot, red wine (preservative: sulphur dioxide), Stilton cheese (milk) (5%), rapeseed oil, beef stock (beef, natural flavouring, salt, tomato purée, molasses, lemon juice concentrate, dried onion), butter (milk), wheat flour, water, cornflour, sunflower oil, beef gelatine, salt, black pepper.
WARNING: Although we do our very best to take out all bones, some may remain.
Nutritional
Informationper 100g
per pie
Energy
1062kJ
255kcal2655kJ
638kcalFat
15.0g
37.5g
(of which saturates)
6.2g
15.5g
Carbohydrate
18.0g
45.0g
(of which sugars)
0.70g
1.7g
Protein
10.0g
25.0g
Salt
0.83g
2.07g
Allergy Information
For allergens, including cerealscontaining gluten, see ingredients in bold. May contain nuts, peanuts and sesame.
A little bit
on the side
CLASSIC CREAMY CHAMP
300g potatoes
2 spring onions, finely sliced
30g butter
30g double cream
Salt and pepper
1. Bring a large pan of water to the boil and add the potatoes. Simmer until tender and drain.
2. Add the butter and double cream, then mash the potatoes until smooth.
3. Stir through the spring onions and season to taste.
Something
to drink?
This pie calls for a glass of deep, full-bodied red. A robust Languedoc red or an Argentinian malbec would be just the thing.
