Braised Lamb, Anchovy + Black Olive Pie - by Willy's Pies - HomeCooks

Recyclable Zero Plastic High Protein

British

Braised Lamb, Anchovy + Black Olive Pie

Name: Braised Lamb, Anchovy + Black Olive Pie
Brand: by Willy's Pies
SKU: Regular Braised Lamb, Anchovy + Black Olive Pie
Price: 6.75 GBP
Availability: InStock

British lamb shoulder, black olive and anchovy slowly braised in white wine, with a mirepoix of red onion and celery, with parsley and oregano bringing the freshness. Handmade in Hackney, London.

Size:

HANDHELD(200g)

HANDHELD(200g) SHARER(500g)

Variant

£6.75

£4.05 Subscription

£6.75 per portion

Qty:

Ingredients

Pastry (WHEAT flour (iron, niacin, thiamin, calcium), vegetable oils (palm, rapeseed), citric acid, emulsifier (E471), antioxidant (E306, E304i), flavouring, colour (E160a), water), Lamb Shoulder (28%), Chicken Stock (water, leek, onion, chicken, carrot, CELERY, fennel seeds, pepper), red onion, CELERY, White Wine (Dealcoholised Wine from Concentrate, Chardonnay, Salt, Preservative (Potassium MetabiSULPHITE), Flour (WHEAT flour with Calcium, Iron, Niacin, Thiamin), Garlic, Black Olive (1.5%) (Pitted Black Olives, Water, Salt, Stabiliser (Ferrous Gluconate)), EGG, Lemon juice (0.5%), Rosemary, Thyme, Anchovy (FISH), (Anchovies, Vegetable Oil, Salt), browning (Colour (Ammonia Caramel), Salt, Water)), Rapeseed Oil, Bay Leaves, Parsley, Ground White Pepper, Oregano, Salt. For allergens see ingredients in capitals and bold. Nuts are handled on site. May contain soya, milk and mustard.

Allergens

Celery
Gluten
Eggs
Mustard
Sulphites
Fish

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.

❄️ FROM CHILLED

OVEN: Preheat oven to 180°C (Gas Mark 5). Remove any outer packaging, place the tray in the oven and bake for 40-45 mins until piping hot and golden brown.

❄️ ❄️ FROM FROZEN

OVEN: Defrost thoroughly before cooking from chilled.

Nutrition

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Meet Will

Willy's Pies

Willy’s pies was an idea I’d had for a while, having previously worked as a chef at some of London’s top restaurants. When lockdown hit it was the perfect time to make it happen. Knocking out the pies from my pokey home kitchen in Leyton couldn’t last long, and we now find ourselves in our own purpose built kitchen under an arch. From the humble beginnings of push bike deliveries, we now find ourselves wholesaling to stores nationwide.

Braised Lamb, Anchovy + Black Olive Pie

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