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Steak and Red Wine PieSteak and Red Wine PieSteak and Red Wine Pie
Steak and Red Wine PieSteak and Red Wine PieSteak and Red Wine Pie

"This thin pie has wonderful golden pastry."

Great Taste Award Judge

Steak & Red Wine Pie

Tender top rump beef, cooked slowly with vegetables and Merlot wine, topped with shortcrust pastry lid.

£5.95 Serves 1 (295g)
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£9.95 Serves 2 (590g)
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£19.90 Serves 4 (1180g)
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Tell Me More

  • Three of the best things in the world – steak, wine, and shortcrust pasty – combine to make a pie that’s really very special
  • We use British top rump beef, which is diced and braised for up to 4 hours
  • The shortcrust is handmade in our kitchen by designated pastry chefs

Try it with:

How We Make It At Our Kitchen

  • The chefs in the COOK Kitchen braise diced top rump beef for up to four hours with garlic, onions, celery, thyme and bay leaves
  • Then we add some Merlot and tomato purée to make the gravy. Then, before we put the pastry hat on, it’s time to add some carrots and leeks
  • And what a hat it is: shortcrust pasty handmade in our kitchen, brushed with beaten egg to give it that beautiful colour when it comes out of your oven at home

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)708 2,089
Energy (cal)169 499
Protein (g)11 32.5
Carbohydrate (g)13.9 41
of which: sugars (g)2.9 8.6
Fat (g)7.5 22.1
of which are saturates (g)3.9 11.5
Fibre (g)0.9 2.7
Sodium (g)0.3 0.87
Salt (g)0.75 2.175

Please Note: The details above are correct as of 28 September 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).

Water, Rump Steak (21%), Shortcrust Pastry (16%) (Wheat Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Butter [Milk], Free Range Pasteurised Egg Yolk, Water, Lemon Juice, Salt), Carrots (10%), Merlot (8%) [Sulphites], Onions (6%), Celery (3%), Beef Glace (Beef Stock (Beef Bones, Water, Salt), Natural Flavouring, Yeast Extract (Yeast Extract, Salt), Water, Glucose Syrup, Salt, Sugar, Maltodextrin), Tomato Puree, Cornflour, Rapeseed Oil, Redcurrant Jelly (Redcurrant Juice From Concentrate, Glucose Fructose Syrup, Sugar, Gelling Agent: Pectin, Acidity Regulators: Citric Acid, Trisodium Citrate), Garlic, Salt, Free Range Pasteurised Egg Yolk, Thyme, Worcester Sauce (Water, Sugar, Spirit Vinegar, Molasses, Onion Puree, Salt, Tamarind Paste, Cloves, Ginger Puree, Garlic Puree), Bay Leaf, White Pepper.

Please Note: The details above are correct as of 28 September 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

Serves 1

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Preheat oven. Remove sleeve and film. Place onto a baking tray in the middle of the oven.

Oven Settings

Fan 190°C, Electric 210°C, Gas Mark 6.
40 mins
Ensure piping hot. Allow to stand for 2 minutes before serving.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 30 mins.

Serves 2

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Preheat oven. Remove sleeve and film. Place onto a baking tray in the middle of the oven.

Oven Settings

Fan 190°C, Electric 210°C, Gas Mark 6.
50 mins
Ensure piping hot. Allow to stand for 3 minutes before serving.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 35 mins.

Serves 4

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Preheat oven. Remove sleeve and film. Place onto a baking tray in the middle of the oven.

Oven Settings

Fan 190°C, Electric 210°C, Gas Mark 6.
60 mins
Ensure piping hot. Allow to stand for 4 minutes before serving.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 40 mins.

Please Note: The details above are correct as of 28 September 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Gluten, Milk, Eggs, Celery, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 28 September 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

"This thin pie has wonderful golden pastry."

Great Taste Award Judge

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