Last Updated: 3rd May 2024

Beef Bourguignon Pie

Jus-Rol Puff Pastry : Sheet (**Wheat** flour, water, vegetable oils and fats (palm, rape), salt, emulsifier (mono- and diglycerides of fatty acids), flour treatment agents (ascorbic acid, L-cysteine).), Diced Beef UK Red Tractor (), Mushrooms : Chestnut (Mushrooms : Chestnut), CG Cab Sauvignon Cooking Wine 1x3ltr, Shallots : Banana (Banana Shallot), Dry Cured Smoked Bacon Lardons UK Dingley Dell (Pork (91%), Water (8%), Salt, Sodium Nitrate), Carrots (Carrot), Onions : Large (Whole Onion), Tomato Paste : Italian (Tomatoes, Acidity Regulator(Citric Acid).), Butter : Salted (Butter (**Milk**) (minimum 80% fat), Salt (1.5%).), Garlic : Peeled (Garlic : Peeled), Knorr Professional : Beef : Bouillon Jelly (Concentrated beef bouillon (62%) [water, beef extract], salt, flavourings, yeast extract, onion juice concentrate, gelling agents (xanthan gum, locust bean gum).), Extended Life : Vegetable Oil (Rapeseed Oil, Antifoaming Agent (Dimethylpolysiloxane).), Thyme (Thyme), Maldon Sea Salt (SEA SALT)

 Contains

  • Gluten
  • Milk
  • Sulphur Dioxide
  • Wheat

 Does not contain

  • Almonds
  • Barley
  • Brazilnuts
  • Cashews
  • Celery
  • Crustaceans
  • Eggs
  • Fish
  • Hazelnuts
  • Lupin
  • Macadamia
  • Molluscs
  • Mustard
  • Oats
  • Peanuts
  • Pecan
  • Pistachio
  • Rye
  • Sesame
  • Soya
  • Tree Nuts
  • Walnuts

  • Vegan
  • Vegetarian

Energy 3795kj 907kcal
45.36%
Fat 55.03g
78.61%
Saturates 26.97g
134.87%
Sugars 7.4g
8.22%
Salt 3.19g
53.16%
% of an adult’s reference intake
Typical Values Per Portion % RDA
Energy (KJ)379545.36
(KCal)90745.36
Fat (g)55.0378.61
of which saturates (g)26.97134.87
Carbohydrates (g)66.7525.67
of which sugars (g)7.48.22
Protien (g)44.2888.56
Fibre (g)3.370
Salt (g)3.1953.16
Weight (g)542-

Please note nutritional information is currently in beta mode and there may be discrepancies

This information is a guide only. Our kitchens handle other allergens and while we try to segregate products as far as possible, there is a risk of cross-contamination and any customers with allergen requirements should ask to speak to the Manager or Head Chef.