Fiery in name and fiery in flavour; this vegetarian pie is made with macaroni in a rich cheesy chilli sauce. This Scotch pie is perfect as a snack or light meal.
Instructions for use: Keep frozen at -18oC. Defrost in chill for 12 hours until fully thawed. Once defrosted, bake and use within 5 days. Glaze if desired. Bake at 180oC in a preheated oven for 20 – 25 minutes to achieve a core pie temperature of at least 82oC.
Ingredients: Wheatflour, cheese sauce (skimmed milk, vegetable stock [salt, yeast extract, sugar, onion & carrot extract, tomato, herbs], cheddar cheese [milk], modified starch, cheese powder [milk], starch, vegetable oil, acidity regulator E331, emulsifier soya lecithin, colour E160a ), macaroni 18% wheatflour, EU pork fat, cheddar cheese[milk] (potato starch, colour annatto), salt, pepper.
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