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Local Pie, Steak & Kidney

8 Inch

$1499

Some may say that it's an acquired taste, but for those who have acquired it, it's an irresistible one. Each pie is filled with tender chunks of steak, slow-cooked to perfection with savory kidneys in a rich gravy. Nestled in a flaky, buttery crust that melts in your mouth, every bite is a burst of savory goodness that will have you coming back for more. For true steak and kidney pie lovers, this is a must-try dish.

Cook from frozen:

  1. Pre-heat oven to 350°F
  2. Remove plastic wrap. Foil container is oven safe
  3. Place on baking sheet on the middle rack of the oven
  4. 5 inch pie - Bake 30-40 min
    8 inch pie - Bake 45-60 min
  5. Internal temperature should be 160°F
  6. If crust is browning too quickly, cover in foil

Cook from thawed:

  1. Allow pie to defrost in the fridge overnight
  2. Pre-heat oven to 350°F
  3. Remove plastic wrap. Foil container is oven safe
  4. Place on baking sheet on the middle rack of the oven
  5. 5 inch pie - Bake 15-20 min
    8 inch pie - Bake 20-30 min
  6. Internal temperature should be 160°F
  7. If crust is browning too quickly, cover in foil