It's Coming Home Party Box | Pieminister Steak & Ale Pie
Buffalo Chicken Bites, Cheesy Bacon Loaded Chips and Burger Sauce Slaw
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Roasted Spice and Herb Blend
2 unit(s)
British Chicken Breasts
400 grams
McCain Home Chips
(Contains Cereals containing gluten)
1 unit(s)
Pieminister Moo Pie
(Contains Cereals containing gluten, Milk, Mustard May contain Sesame, Soya)
90 grams
Bacon Lardons
100 grams
Hot Sauce
1 bunch(es)
Chives
30 grams
Crumbled Blue Cheese
(Contains Milk)
120 grams
Coleslaw Mix
45 grams
Burger Sauce
(Contains Egg, Mustard)
60 grams
Red Leicester
(Contains Milk)
1 unit(s)
Garlic Clove
75 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
1 unit(s)
Egg
1 tbsp
Oil for the Breadcrumbs
2 tbsp
Honey
40 grams
Butter
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Preheat the oven to 220°C/200°C fan/gas mark 7.
b) Crack the egg (see pantry for amount) into a medium bowl, then whisk until combined. Season with a pinch of salt and pepper.
c) In a separate medium bowl, combine the breadcrumbs, roasted spice and herb blend and the oil for the breadcrumbs (see pantry for amount).
d) Cut each chicken breast into 3cm chunks. Season with salt and pepper, then add to the bowl of egg and mix to coat well. Add the chicken to the breadcrumbs and toss to coat.
a) Spread the McCain chips out on a baking tray in a single layer. Drizzle with oil, season with salt and pepper, then toss to coat. Bake on the top shelf, 25-30 mins. Turn halfway through.
b) Remove the pie from its packaging and pop onto another baking tray.
c) Add the chicken bites to the pie tray, then bake on the middle shelf of the oven until both are cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. The chicken is cooked when no longer pink in the middle.
a) When the chips have 10-15 mins left in the oven, add the bacon lardons to one side of the same tray and return to the oven for the remaining time, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
b) Meanwhile, combine the hot sauce (add less if you'd prefer things milder), honey and butter (see pantry for both amounts) in a medium saucepan on medium heat until melted. Once melted, set aside in a small bowl and cover to keep warm.
a) Finely chop the chives (use scissors if easier).
b) In a small bowl, combine the blue cheese, one quarter of the chives and the mayo (see pantry for amount). Season with pepper and set aside.
c) In a medium serving bowl, combine the coleslaw mix, burger sauce and one third of the remaining chives.
a) Grate the Red Leicester.
b) Peel and grate the garlic (or use a garlic press).
c) In a medium saucepan, mix together the creme fraiche, garlic and grated cheese. Season with salt and pepper.
d) Pop the saucepan on medium heat and stir until the cheese has melted and the mixture is hot, 2-3 mins. Transfer to a serving bowl and cover to keep warm.
a) Once cooked, pop the chicken bites into a serving bowl and drizzle over the buffalo sauce. Sprinkle over half the remaining chives and serve with the blue cheese mayo alongside for dipping.
b) Pop the baked chips onto a serving platter and pour over the cheese sauce. Sprinkle over the bacon lardons and remaining chives.
c) Transfer your pie to a serving platter and serve alongside your burger sauce coleslaw, buffalo chicken bites and cheesy bacon loaded chips.
Enjoy!
Explore Similar Recipes
