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Oven-Ready Pieminister Vintage Cheddar & Leek Pie

Oven-Ready Pieminister Vintage Cheddar & Leek Pie

with Balsamic Dressed Tomato and Baby Leaf Salad
Mimi Morley
Mimi MorleyUpdated on August 06, 2026
Get 50% off your first box & Free KitchenAid Mini Chopper on 3rd!
Get 50% off your first box & Free KitchenAid Mini Chopper on 3rd!
Calories
: 
933 kcal
Protein
: 
17.8g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Celery
  • Cereals containing gluten
  • Milk
  • Mustard
  • Oats
  • Sulphites
  • Soya
  • Egg
  • Sesame
  • May contain traces of allergens

A premium pie, just waiting for you to pop it in the oven for mouth-watering, golden deliciousness. Pieminister’s Big Cheese pie contains a glorious combination of vintage Cheddar, potato, leek, Emmental and a splash of cider. All you need to do is make the side for a pie-fect dinner.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Pieminister Big Cheese Pie

(Contains: Wheat, Celery, Cereals containing gluten, Milk, Mustard, Oats, Sulphites May be present: Soya, Egg, Sesame)

125 grams

Baby Plum Tomatoes

12 grams

Balsamic Glaze

(Contains: Sulphites)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

3 tbsp

Mayonnaise

Energy (kJ)3905 kJ
Energy (kcal)933 kcal
Fat57.6 g
of which saturates22.3 g
Carbohydrate78.7 g
of which sugars10 g
Dietary Fibre4.5 g
Protein17.8 g
Salt1.8 g
Potassium341.8 mg
Calcium36 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Mixing Bowl

Cooking Steps

Bake your Pies
1

Preheat your oven to 180°C/160°C fan/ gas mark 4.

Remove your pies from their boxes and pop onto a baking tray.

Once hot, bake your pies on the top shelf of your oven until piping hot, 25 mins.

Make the Salad
2

Meanwhile, halve the baby plum tomatoes. 

Put the balsamic glaze in a medium bowl and add the olive oil (see pantry for amount).

Season with salt and pepper, then add the tomatoes. Mix together and set aside.

Finish Off
3

Once the pie is cooked, add the baby leaves to the bowl of tomatoes and toss to coat in the dressing.

Serve
4

Serve the pies with the salad on the side and a dollop of mayo (see pantry for amount).

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