We start by trimming the bitter greenery off the leeks and leaving the good bits in water overnight so they are completely grit-free. They go into the filling with quality gammon and oven-roasted chicken
That delicious sauce is a velouté made with double cream, chicken stock, parsley, a squeeze of fresh lemon juice, and a butter and flour roux
The filling is frozen in a ring, then encased in shortcrust pasty handmade in our kitchen, sprinkled with thyme, and brushed with free range egg yolk. Freezing the filling first ensures it is the right shape and size. No wonky pies here!
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).
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
*NOT SUITABLE FOR MICROWAVES* OVEN COOK
Pre-heat oven. Remove from all packaging. Place on silicone paper provided on a flat baking tray in the top of the oven.
Electric 190°C ,
Gas Mark 5.
75-80 mins + 10 mins for resting
Ensure the pie is piping hot before serving, To test, insert a knife into the centre of the pie for a few seconds and remove. It should feel hot to touch.
IMPORTANT: LET THE PIE REST FOR 10 MINUTES (it'll taste so much better and patience is a virtue after all).
To serve, slide the pie onto a chopping board and pull out the paper.
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines and cook for 45-50 mins.
Although every care has been taken to remove all bones, some may remain.
Please Note: The details above are correct as of 20 January 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.