Chantelle Ludski's wooed us with her vegetarian pies; now she's created some stunning meat versions - all housed in her famous all-butter pastry. This one is made with slow-cooked organic beef and seasonal root vegetables.
"We simmer our beef slowly in wine with garlic, tomatoes, oranges and thyme," reveals Chantelle. "Steamed seasonal root vegetables such as carrots, parsnips and young turnips are then added to this sumptuous stew and it's all wrapped in our rich, buttery short crust pastry."
Chantelle Ludski started out studying law and in September 1999, whilst still at business school, she started the UK's first organic café and called it 'Fresh! Naturally Organic'.
After building the business to a small chain of four organic cafes, Chantelle decided to expand the business so she started supplying her healthy organic sandwiches and salads to organic food stores and other shops.
Chantelle won The Soil Association 'Business Person of the Year' award in 2001 and her company was a finalist in the 2006 Organic Industry Awards. Everything is organic and in bio-degradable or compostable packaging.
Beef and root vegetable pie filling (Beef, Olive oil, Garlic, Dried thyme, Onion, White wine, Tomatoes, Orange juice, Beef stock, Chicken stock, Tomato ketchup, Salt, Pepper, Carrots, Swede, Parsnips, Turnips, Parsley) (63.2%); Pastry (Flour, Butter, Egg Yolk, Water, Salt) (36.1%), Egg (0.7%)
Dietary information: Contains Gluten, Egg, Milk. May contain traces of Nuts, Sesame.
Nutritional Information per 100g/ml
Energy (kJ): 879.00
Energy (kcal): 210.00
Protein (g): 8.10
Carbohydrate (g): 15.80
Fat (g): 12.80
Keep refrigerated. This pie can be frozen, but needs to be consumed within 3 months. Defrost thoroughly before cooking.
To cook remove packaging, pre-heat a baking tray in oven at 190C/375F/gas mark 5, once baking tray has been heated place the pie on the tray in oven on middle shelf for 20 minutes or until the product is piping hot!