Beef Bourguignonne Pies

 

Method: For 1 Quiche Base: Portion 100 g Gratin potato in the bottom of the Quiche Base. Combine the beef mince with the finely diced vegetable and the Coq-Au-Vin Sauce, and mix well and the portion 130 g on top of the Gratin potato. Top with fried onions, cheese, white base sauce and a sprinkle of French deco crumb.


Allergens in the sauce: White Base Sauce (
Milk/Lactose) Coq-Au-Vin Sauce (None)


Allergens in the French Deco: None


Allergens in the Quiche Bases: Gluten/Wheat


Cooking Instructions: Preheat oven to 180°C. Remove
plastic film from tray, place tray in the middle of the rack of the oven and
cook at 170°C for 30 mins stirring occasionally. Please ensure product is
fully cooked before eating. Cooking times may vary according to appliance
used.