Lamb, Rosemary and Redcurrant Pie

Allergens: Sulphites, Wheat, Milk, Egg.

FILLING:   English Lamb (51%), Water, Onions, Corn Starch, Rapeseed Oil, Beef Stock (Beef Stock, Salt), Redcurrant Jelly (1.5%) (glucose syrup, sugar syrup, water, redcurrant juice concentrate (5%), gelling agent (pectin), acidity regulator (citric acid, sodium citrates) elderberry extract), Red Wine (SULPHITES), Garlic, Rosemary (.05%) Seasoning

PASTRY:   WHEAT Flour (calcium carbonate, iron, niacin, thiamine), Vegetable Shortening (20% Rapeseed Oil, 80% RSPO palm oil), Butter (MILK) (13.5%), Water, Free-Range EGG, Salt

Storage: Refrigerate below 5 degrees C for chilled. Store below -18 degrees C for frozen