Although the serving suggestion shows Pie’n Mash with liquor, our pies can be served in a variety of ways – with chips and peas, chip shop style or broccoli spears, restaurant style.
The first thing to note is the deep, succulent filling of Gambardeli’s minced steak and onion in a rich gravy. The next thing is to note the blanket of flaky pastry that encloses the delicious filling. This combines to make a mouth watering experience of the flakey pastry that melts in the mouth to reveal the savoury minced steak flavoured with the unctuous gravy. However, you choose to serve your pies we are certain that you will love them.
Delivered chilled, uncooked ready to cook in your oven, Gambardeli’s pies may be frozen and will last easily up to 1 year. We recommend thawing the pie completely in the fridge overnight before heating in a medium oven for about 20 – 25 minutes to heat through. The pastry should be golden.The waft of savoury delight will fill your house. These pies can be served hot or cooled to serve cold.
Each pie will serve 1 greedy person or 2 with a normal appetite.
Recipe for parsley Liquor
1 c, 250ml, water or stock (the water from boiling potatoes can be used)
2 Tbs cornflour
2 Tbs dried parsley
bunch of fresh parsley
Pinch of salt (omit if using the potato water as it will be already salted)
pinch of white pepper
First heat the water or stock in the pot.
Secondly, in a separate bowl, mix the cornflour with 2Tbs cold water to a paste
Next add the cornflour paste to the hot water in the pot, stirring continuously until it thickens. Additional cornflour can be mixed with cold water 1 Tbs at a time if you would like it thicker.
Finally, add the dried parsley and stir to mix.
Chop finely 1/2 of the fresh parsley and add to the sauce.
Retain the rest of the fresh parsley to decorate.