CAULIFLOWER, LEEK + CHEDDAR

Regular price £5.50 GBP

LICKLE CHEESY TING. CAULIFLOWER FLORETS POACHED IN MILK ALONG WITH A HEFTY HIT OF BAY, THEN ADDED TO A RICH CHEDDAR CHEESE SAUCE WITH SOFTENED LEEKS, ONION AND DIJON MUSTARD. 

PIES ARE DISPATCHED FROZEN, MUST BE REFRIDGERATED ON ARRIVAL AND CONSUMED WITHIN 3 DAYS.

Size

Ingredients

Pastry (WHEAT flour (iron, niacin, thiamin, calcium), vegetable oils (palm, rapeseed), citric acid, emulsifier (E471), antioxidant (E306, E304i), flavouring, colour (E160a), water), Cauliflower (8%), MILK, Water, Leek (7%), Cheddar (5%) (MILK), Garlic, Butter (MILK), Salt, Flour (WHEAT Flour (with Calcium, Iron, Niacin, Thiamin), EGG, Dijon Mustard (Water, MUSTARD seeds, spirit vinegar, salt, acid (citric acid), preservative - POTASSIUM METABISULPHITE (SULPHITES)), White Pepper, Rapeseed Oil, Salt, Thyme, Bay Leaves. Nuts are handled on site. May contain soya and celery.

Nutritional declaration (per 100g)

Energy 296 kcal/1238 Kj, fat 18g of which saturates 10.6g, carbohydrates 26g of which sugars 1.8g, protein 6.5g, salt 0.56g

Heating Instructions

As our food is hand-made by our chefs, these reheating instructions are a guide. Check your food is piping hot throughout before serving. Defrost thoroughly before cooking from chilled.

SHARERS

1. Preheat oven to 180°C
2. Remove greasproof paper and place pie in its foil on baking tray
3. Cook for 35-40 minutes or golden brown and piping hot

HANDHELDS

1. Preheat oven to 180°C
2. Remove pie from its box and place on baking tray in its foil
3. Cook for 20-25 minutes or golden brown and piping hot

For more info, visit Heating Instructions

Local Delivery

You can pick up or home deliver a fresh bake pie at home today! Well potentially.. As we have a 2.5KM radius from our headquarters in London Fields.

Local Delivery

news

A banging pie runs deep. It’s an old British tradition that’s dying out in the south of England and we want to help keep it alive. HERE AT WILLY’S WE PRIDE OURSELVES ON USING QUALITY, SEASONAL & FRESH INGREDIENTS.

WE KNOCK UP OUR RECIPES USING THE KNOWLEDGE AND UNDERSTANDING OF BALANCE OF FLAVOUR FROM A DECADE SPENT IN THE RESTAURANT INDUSTRY. TAKING CARE IN WHAT WE DO, EVERY STEP OF THE WAY.

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GET DOWN AND DIRTY WITH ALL THE LATEST GOSSIP IN OUR HOT OFF THE PRESS NEWSLETTER. WARNING SOME READERS MAY FIND OFFENSIVE.