Smoked Fish Filling (43%) [Water, Smoked Fish (20%) [Fish, Salt, Colour (160b), Natural Woodsmoke], Milk, Onion, Margarine (Soy, Colour (160a)), Wheat Flour, Cheese Sauce Premix (Milk, Modified Starch (1442), Cheese Flavour (Milk), Yeast Extract, Colour (160a)), Salt, Sunflower Oil, Dried Parsley], Potato Top (29%) [Water, Potato Flakes (Dried Potato, Emulsifier (471), Stabiliser (450), Preservative (222 - Sulphites), Acidity Regulator (330)), Milk, Salted Butter (Milk), Salt, Pepper], Pastry (26%) [Wheat Flour, Water, Vegetable Oil, Salt, Emulsifiers (Soy Lecithin, 471), Flavour, Antioxidant (307b), Colour (160a), Food Acid (330)], Cheese (Milk).

Contains fish, milk, soy, wheat, gluten, sulphites.

May contain peanut, tree nuts, sesame, mollusc, crustacean, egg.

Oven (recommended for that golden, flaky magic!): Pre-heat oven to 160°C (320°F). Pop your pie (packaging and all) on a baking tray and heat for 25-30 mins. Heating from frozen? Add an extra 20 mins - it's worth the wait! 

Air Fryer: Remove packaging and air fry at 160°C for 20 mins. Crispy crust, no fuss.  

Microwave: In a rush? Open one end of the pack and zap on high for 2 mins. (Still tasty, but your pastry might miss the crunch.) 

Note: Cooking times may vary depending on your oven or appliance. Make sure your pie is piping hot all the way through. Once heated, enjoy straight away, taking care to avoid steam burns. 

Fresh: keep chilled below 5°C.

Frozen: keep frozen below -18°C

Once thawed, store chilled below 5°C for a maximum of 5 days. Do not refreeze.