“ Manufacturer: Fray Bentos / Type: meat Pie „
* Prices may differ from that shown
I am a student living a typical student life. I do prefer to cook more from scratch, however on those long hungover days, or exam times it is just so much easier to through something ready made in the oven. I love the Frey Bentos pies, I think the meat quantity is rather generous for the price as usually pies can be very expensive with very little filling. I don't like Kidney however still find myself buying the 'Steak and Kidney' selection because the gravy and steak is so yummy. *Advantages* I live with four 18-19 year old boys who, before they moved in with me, have never cooked for themselves. Now I find that the guys in my flat have this dish several times a week because it is so easy to make, tastes delicious with a nice crusty texture on the pastry and quite frankly, they find it hard to screw it up. Its a great meal with some chips and peas, typically English. *Disadvantages* The tin is rather thick and therefore you need a really decent tin-opener, most of the time I have to get somebody else to open it for me as it is just too difficult. The pies can sometimes be a bit soggy on the bottom, I quite like that, but I suppose its to consumer tastes.
i love pie and mash its one of my fave meals. Something feels very english about eating it, its a meal thats part of our culture and way of life. I havnt been in a pie and mash shop for ages i really must soon ! Fray bentos steak and kidney pie, steak and kidney mmm the king of pies in my book, This pie comes in a tin which makes it great food just to have in the cupboard as the use by date is years away, i brought mine from the poundshop in town as on the tin it always says "£2.19" but i dont know anyone yet who has actually brought one for that price. the pound shop always have them and for a pound you would think its a bargin, The first problem that i encountered with these pies is how bloody difficult it is to actually get the lid off round and round the tin i was going with my opener with little shards of metal i thought was going everywhere. i was quite worried about any of the shards actually landing on my pie but i persevered untill i got the damn lid off. building up the sweat on i had opening the tin i inspected the contents and it was rather dull, mainly because the pasty was wet, so i shoved the pie in the tin in the oven after reading it says 25 mins. Word of advice tho , dont do what i did and struggle to get the lid off then realise you didnt read the cooking times then your holding an open pie above your head trying to work out the tiny writing on the bottom of the tin lol !!! So in it went for the 25 mins and i opened the oven door to be greeted by a lovely sight ! the pastry had risen big time looking all puffy and golden, i was rather excited about this meal !!! The second problem i encountered was getting the pie out of the tin onto my plate. This is not a meal to cook up if your trying to impress someone because what i ended up with on my plate was golden puff pastry with what looked like a soggy mess on top of it covered in gravy !!! The Taste Test: sitting down to my slop on a plate with mash i realised that with fray bentos pies the bottom remains stodgy VERY stodgy and i found myself eating just the steak and kidney with the puff pastry which left me quite gutted, granted they was actually quite generous with the filling but half the pie was left by me because it was just awfully soggy and for me inedible. i have since tried other fray bentos pies with equal results of the soggy bottom resulting in a stodgy mess on my plate, so this one wasnt a one off Ok its a cheap meal and handy to have in the cupboard but for me the wow factor just wasnt there !
I have been eating these pies for so many years, and I have always found them to be very tasty and satisfying and I bought this one for only £1 from Farm Foods and I thought it was a bargain price as these are usually priced for a lot more money. It comes in a round pie shaped tin and the top of the tin can easily be removed with a can opener and the design of the top of the tin has shows the meat inside the pie and it looks a very tempting picture indeed. Once opening the tin, the inside does not look that attractive, it is a pale beige colour pastry and looks very bland and but once placed into the oven for approximately 30 minutes, the top of the pasty rises and the smell is absolutely gorgeous while it is being cooked, the pastry is a puff pastry and it rises just above the top of the tin and once taken out of the oven and left to cool for a few minutes, and it is cut with a knife, the inside is revealed and it is a lovely juicy looking pie. The texture of the steak meat is very soft and tender and it is in a rich beef gravy of a very good quality indeed and the meat is also good quality too and when it is eaten it just melts into the mouth and tastes absolutely delicious and it can easily feed 4 people, although I have been known to eat a full one to myself lol, I just think these pies are just brilliant value and quality and I always feel satisfied once I have eaten it. It certainly does not taste at all bland as you can imagine once first opening the can, it is quite the opposite and for the richness of the gravy and the pastry top, and the top of the pastry is a nice crunchy texture and the underneath of the pastry is a little bit softer and the blend of all of them together tastes fabulous. There is also kidney in this pie and it is a very good texture too, it is nice and soft and easy to swallow too, and I love this pie with mash or chips and it tastes just as good with both and I have also just eaten this on its own as a snack, as once I start eating it, it is very moreish and there is never any left for a later time in my home lol. It is a very good food to eat if you are on a low budget and want a hot meal, especially in the winter time as it only cost a small amount of money for good quality meat and pie. I think it is simply one of the best pies in a can in my opinion and I recommend it for anyone to give it a go and the tin can be recycled too. The edges of the can is very sharp after opening it and once cooked it is advisable to be very careful handling it as it is just common sense but with the contents cooked inside this can, it can easily be forgotten it is sharp. I rate this one 5 stars.
You could walk into my house any day of the week, go into my kitchen cuboard and you will find atleast two of these fray bentos steak and kidney pies. For a busy family like ours I find these meat pies which come in a can are simply fantastic. They offer a quick and convenient base for a number of meals whether it's pie and chips or pie, veg potatoes and gravy. One thing is for sure these pies always satisfy as they are warm, hearty and flavoursome. Other brands have jumped on the bandwagon and are now selling tinned pies, but this is one of those products that I would certainly be inclined to stick with this reputable brand. Fray bentos has been making these pies for generations. Which is evident in the rich and intense flavour of the gravy, the soft and succulent beef and the delicious if not a little sparse kidney. This is then all topped with the most delicious, light and satisfying puff pastry. This pie is suppose to serve a family of four. However I don't think there is enough in these tins to give four adequate portions. I think that it is fair to say that one of these pies, is enough to provide a good two portions for adults.Whenever we eat this pie I always add a can of stewed steak to the meal as I find that this bulks out the filling and makes the pie go further. The rich flavours accompanied by the delicious puff pastry is a real hearty treat. I always find this meal is great if I am feeling a bit run down or fed up. I suppose this is because it is a real comfort food. These Fray bentos pies have quite a high calorific content. The nutritional values are written on the reverse side of the can. Although they are quite high in calorie and fat content, as part of a balanced meal they are really wholesome and satisfying. You won't be needing to head for the biscuit tin later in the evening because this pie does fill you up nicely. The cost of these pies is around £1.70 which I think is exceptional value for money. You can make a real tasty weekday dinner with this pie. You would never get a joint of meat for £1.70! Also it is a really good quality pie. It is so tasty and flavoursome. The meat is not cheap or fatty. The pastry is well executed and always leaves you with a great satisfied feeling.If anything the filling in this pie could be a little more generous, however if you add a can of stewed steak you will find that there is ample to share.
There is something appealing about these Fray Bentos Pies. The height of my Nana's culinary expertise was to serve us one of these. It's real comfort food. But.....If Argentina's navy had been built from the stuff the pie cans are made from, Mrs Thatcher would have been singing a very different song from the one she sang over the Faulklands! They would have been unsinkable. It is very nearly impossible to get the cans open without maiming yourself or distributing grease and gravy on the floor walls and ceiling of your kitchen. The angle of the lid and the thickness of the metal means that you need a James Bond type laser gun to get anywhere. Then, when you finally succeed in getting the blooming lid off, you realise that you have forgotten to read the instructions for cooking which are cunningly concealed on the base of the tin. This means that you have to lift it above your head carefully (so you don't get what's left off the pie dripping down your face), and peer up to read what temperature the oven should be on and for how many minutes. (It is 230o for 25 minutes if you are still interested!) Once you have got the pie in the oven on a baking tray, you can relax for a while and either look for the box of sticking plasters or ring your chiropractor. After 25 minutes or so you will be greeted by a scrumptious looking, golden puff pastry pie top and the lovely smell of steak and kidney in oxo gravy. Sounds good doesn't it? Only now, you have the problem of getting it onto the plates without spilling it and/or burning yourself. Usually by this stage the gravy is bubbling up and soaking your Ikea oven gloves! The logical thing to do would be to get a knife and loosen the pie crust away from the tin. That's a great idea if you have asbestos hands and a silicone face guard. Otherwise you have had it! It's impossible to get the tin to stay still whilst you cut around the edges and the slopey shape of the tin means that there is nothing to get hold of. (I suppose you could use a pair of pliers but there is never a pair handy in my kitchen.) The crust is lovely on the top and a sort of gooey white paste underneath. It never, ever, cooks all the way through! The gooey bit tastes okay but it's not as nice as the top. It is useful to have a dog positioned underneath the work surface to lick up all the bits of flaky pastry that ping off as you are trying to cut the crust in half. The dog also comes in useful later to clean the tin out before you recycle it. I have had hours of innocent entertainment listening to the dog clanking the tin around the kitchen floor as it tries to remove every last bit of burnt on pie. So you get the crust cut in half and look at what is left in the tin. Not a lot really! Certainly not enough for two servings. Perhaps enough for two not very hungry people who are thinking of giving up meat. What you do get is very tasty, the meat is tender with no worrying grey bits of gristle and such like and the gravy is very flavoursome. The fact is, they must taste nice because nobody in their right mind would go through that can opening performance if it wasn't worth it in the end! These pies, like second marriages, are a triumph of hope over experience! One day I am going to try cooking the pie crust on a seperate tray to see if I can get it all to cook properly. (I keep saying this to myself and the trauma of getting the lid off makes me forget!) Anyway, the pie tastes good. There is not enough for two servings unless one of you is a vegetarian. They cost about £1.00 each at the moment. (BOGOF from Tesco and Morrisons) Each pie contains 750 calories so it's not a meal for dieters really. Come to think of it, you probably burn half of that off whilst you wrestle with the tin! I enjoy them once they are served but they 'can' be a lot of hassle. (pun intended!) There are several different flavours of Fray Bentos pies but this one tastes the best to me. I tried the Beef and Ale one but it was very bland. The chicken ones tend to have more meat in them, probably because chicken is cheaper than beef. If Fray Bentos redesigned the tin and put more filling in these would be perfect pies, as it is they are just okay and I don't really know why I keep buying them. I suppose they are just handy to have in the store cupboard.
As my girlfriend and myself haven't had our own house for long, doing our own shopping is still a very new experience. Until we got our own house, i wouldn't dream of looking round supermarkets. The other day in Asda I happened to notice that Fray Bentos pies were on offer, they were only £1. I never thought you could buy a pie that comes in a tin! I was pretty amazed at these, the picture on the front made it look lovely. All i had ever eaten from a tin were things like baked beans or tuna. The packaging is fairly simple, there is a picture of a slice of the pie, with the Fray Bentos logo at the top, there is a symbol on the packet saying that it is made with oxo gravy. When we got home, the only thing i wanted for my tea was this pie, I couldn't wait to see what it was like. To cook it, all you do is remove the top of the tin with a tin opener, and put it in the oven for 25-30minutes. Opening the tin is probably the hardest part, we have only got a 50p tin opener from Ikea so we were already at a disadvantage, to open a tin of this diameter takes some work! When you finally open the tin, it doesn't look like its going to be the best meal ever, it is just like a big hard slab of this brown stuff,which is obviously the pastry, it is very greasy to touch too. At this point i was already counting my change ready to go to the chippy! After the 30minutes had passed, I opened the oven door and couldn't believe what i saw, the pastry had risen way out of the tin, it was a lovely golden brown colour and smelt delicious, you could see the gravy bubbling out the sides. As there are only two of us, we just cut it down the middle and had half each, these are perfect for two people. When it came to the taste, again i was very suprised, you would never believe that this was out of a tin! The meat was of very good quality, no fatty bits at all. The gravy was very rich and is something you would expect from Asda Extra Special pies. Each pie contains: 454 calories 23.9grams of fat 1.6grams of sat There are plenty of other bits in there but i think these three are the main ones, considering it is out of a tin it is a good healthy meal. These pies are perfect as a cupboard filler, our one had a good six months before it went out of date. From now on we will always have these in the house as they are so easy to cook. I would recommend these pies to people with caravans or even people going to places like Centre Parcs where they are cooking themselves, you can put them in your suitcase and as its in a tin it will be fine! To summarise, i would 100% recommend Fray Bentos, they creates brilliant little tins full of warmth and happiness that will bring a smile to anyones face! I really enjoyed our pie! 5/5 p.s You can also buy other flavours including minced beef & onion, chicken and mushroom, just steak & many more!
Now I love steak and kidney pies - and I love flaky pastry. So the pie in a tin from fray bentos should be a dream store cupboard ingredient - right? Wrong! The problem starts with the misleading picture on the tin - it suggests a portion - perhaps one eighth to a quarter - filled with meat I have cooked this pie several times and have NEVER seen that much meat inside. The gravy does taste nice but the meat is not the chunks portrayed on the lid. The pastry lid, however, does rise considerably within the extra hot oven - albeit the underside of the pastry lid often remains uncooked. As a standby, this pie would perhaps do two people with your own vegetables added on the side. However the price - usually nearly two pounds - and the lack of meat would prevent this being a product that I would have spare in teh cupboard. I can think of more acceptable steak and kidney pies to keep in the freezer.
I have tried many different pies from the Fray Bentos range and remain entirely on the fence. I just cannot make my mind up if I am a fan or not. I do enjoy the taste, and I think the pastry is suprisingly nice, but I just find it so strange to take the lid off like on a can and cook your pie in the tin. I always feel a little put off and get a bit of a gurgle in my tummy each time i take off the lid and the top of the pie looks all slimey. To look at a slimey pie top really isn't the most appetising. However, they don't actually tast that bad once done in the oven, and topped with gravy, either a meal for one or shared as part of a meal. Fray Bentos is a small village in Uruguay. In 1899 a comany named Anglo was based there that produced corned beef, after a while the company branched out into foods such as meatballs, soups and also tinned fruit. The pies have become extremely well know earning the company over 30 million pound last year alone. The pies range from various steak pies including steak and mushroom, steak and three veg, steak and kidney, just steak. Also, pies such as chicken curry, minced beef and onion. I must admit as a guilty pleasure I do enjoy a decent pie. However, for me I prefer the home cooked pies. The only downside to this is I cannot just have a little bit, I have to have the lot! This is how I like to make a meat and potato pie : Some of you may laugh as I don't make my own pastry and I don't buy fresh meat from the butchers, but hey, i'm only 22, I am not Gordon Ramsay and don't plan on being any time soon, but my pies are amazing. Firstly, I peel and clean the potatos, I do like to have a lot of potatoes in my pie, when making a pie that should serve four people I would probably use around 5 large potatos. I cut these up into small sections, put them in water with a little salt and leave to part boil. I then get 2 tins of stewing steak, usually I will use one tin of more quality and a cheaper tin, because I find that one tin isn't enough for the pie. And a cheap tin of stewing steak contains more gravy than meat and vice versa the dear tin contains more meat. Whilst this is in the pan I add a few more gravy granuales and a vegetable oxo cube. Depending on what mood I am in I will add some chopped onions to the steak. I usually leave this to cook off. I pre-heat the oven at 200. The pie tin I cover with a little butter to prevent the pie from sticking. Then, I roll out the pastry and place in the tin, making sure it covers it all. I then add the heated stewing steak to the drained part boiled potatos and add all this to the inside of the pie. I then cover the pie with more pastry, press the side down with a fork and poke some holes in the top. If your feeling a little creative add patterns to the top of your pie with the left over pastry. Cover the top of the pie with a little bit of milk to make the pie go nice an brown. I then leave the pie for just over an hour until it has cooked through. Then I serve it up and enoy, this is followed my a second serving and then I may save the rest until the day after depending how hungry I am. So I know that this is no amazing break through recipe but I know that this pie is my pride and joy. So if you do decide to have a go, then enjoy.
Oh yes the ultimate in comfort food! Pure heaven. Goes great with mashed potato and garden peas. I grab it from the supermarket shelf and give twist the circular tin in a clockwise motion around my nostrils, making concentric circles and just when I get to centre circle the security guard taps me on the shoulder......."Make a choice and make it now".. he says..... nice bloke but his eyebrows meet in the middle! Pop it in the oven for 25 minutes. If you're really lucky and you open the oven door just before, you can actually see the puff pastry RISING. This has recently gone down officially as ''The eighth wonder of the world''... and rightly so. Beneath the puff pastry lies another layer of softer pastry which wonderfully compliments ''it's friend on top''. Beyond that we get to some proper meaty action! Fantastic big chunks of beef and wholesome delicious pieces of kidney! Ok in the tin above you've got 730calories and 40.g of saturated fat... Live fast and die young! It's definitely worth it. Wrap it up in xmas paper for a secret santa. Great present! I'm off for some hot water and lemon. I need to detox!
I have heard a lot of people talk about Fray Bentos Pies and recently when I passed them at the supermarket aisle I decided to try one to see what all of the fuss is about. There were several varieties to choose from, but I decided to try the steak and kidney pie. Packaging......... The packaging for this pie is rather unusual. Never before have I bought a pie that comes in a large, flat tin. To open the packaging you need to use a can opener. This gives the pie an interesting feel when buying it - it's almost exciting - 'how will a pie in a tin actually taste?' I know it's sad but I found myself almost shaking with anticipation when putting this pie in my trolley. I had heard so many good things about Fray Bentos, and well, the fact that it came in a tin...this was just to exciting to bare! On the front of the blue packaging was a big picture of a delicious steak and kidney pie...mmmmm... Nutrition Calories 730 Fat 40.0g Cooking...... Do not microwave. This is dangerous. Instead open the lid with a can opener and pop it for approximately 25 mins in the oven on 200 depending on your type of oven. The pie looks like absolute mush when you take the lid off, but it cooks in the oven and browns. Taste....... I was expecting great things from a Fray Bento's pie. I have to say I was a wee bit disappointed. Maybe I should not have tried steak and kidney - but to me it tasted like dog food (not that I reguarly sample dog food by the way). But even if other people would like this taste, for me I did not like the mushy texture of the pie once cooked. The top part of the pastry had risen and was cooked, but the inside was mushy - the pie was piping hot and if left in the oven any longer I suspect that it would have burnt. Overall.......... Many people love this - but I won't be buying this again. Convenient but to me - it was soggy dog food.
With the weather being what it is like today it reminded me of some of the "Summer holidays" that we have had over the past few years.With shorts and vests packed only to have to go out and buy a jumper from New Look in Newquay's High Street. So I'm always prepared with double the size suitcase and clothes for all occassions.! Well you maybe thinking what on earth has this got to do with a Fray Bentos Steak and Kidney pie, well when we holiday in this country (well every year if I'm honest as hubby will not fly!!) we always have a static caravan holiday which I love. Well hubby gets just as excited as me, because it will be time for him to have his favourite meal of all when eating in the caravan and that is Fray Bentos tinned pie preferably Steak and Ale, with some Smash and mushy peas! He would be happy to eat this every day if I let him, so 2-3 times is the max! This comes in a round metal tin with a ridge at the top, so you can get a good grip on it with the tin opener. The sides slope in making it slightly narrower at the bottom.Just over a year a go Fray Bentos had a revamp to the look of it's lids by making it a deep blue colour with the words FRAY BENTOS 'CLASSIC' with Steak & Kidney written underneath.The Steak & Ale had the word 'BOOZY' added, with Minced Beef & Onion having 'GENTLE' as it's new word and lastly the Chicken & Mushroom being given the word 'SMOOTH' I don't really see what difference one word would make as these pies hav been about for many many years and I can understand the word boozy for the ale pie and even the word classic for the steak & kidney as it is a classic pie,but I'm a bit confused with the words smooth and gentle?? Anyway back to the pies, firstly remove the whole lid (being careful as this can be very sharp)and place on a baking tin to catch any drips of gravy that may leak out. Pre heat your oven to 450F/230C/Gas 8. Once temperature has reached this place the pie in the oven and wait for it to rise up and up for 25-30 minutes or until it is a lovely golden colour. Now when you take this out of the oven the smell that will hit you is just wonderful hmm, as you cut threw this very flakey pastry (I usually lift the lid off first so I can get to the meat and gravy!) you will see the chunks of lean meat sitting in a very tasty gravy. The taste is just wonderful as the meat falls apart in your mouth with the flakey pastry making a fine old mess as you try to cut it up just DELICOUS!! I don't think it has a serving size on the tin, but hubby always says have half with me so I let him think I do but I usually give him a least three quarters of this pie as I don't think half would be enough for a man! This pie comes in two sizes which is the larger one 475g and the smaller one 213g, I've never bothered with the small one as the price would not make it good value.With the larger one £1.88 and the smaller one £1.20. This tin is made from recyclable steel which is good news! The Nutrition Information per 1/2 pie is; ~~~Calories 365~~~ ~~~Protein 19.2g~~~ ~~~Fat 20.0g~~~ ~~~of which sats 9.3g~~~ ~~~Fibre 1.2g~~~ ~~~Sodium 0.78g~~~ ~~~Carbohydrate 27.1g~~~ ~~~of which sugars 0.7g~~~ The best before date is June 2011, so a good standby to have in the cupboard, I got my Steak and Kidney from Iceland last week as this is the only flavour that they were doing for just £1 so a really good deal! I know that these are not the best thing in the world to eat on a regular basis, but when on holiday it doesn't really matter as if we are in Newquay then it would be eating the gorgeous pasties they do down there!! Better get stocked up as in a couple of weeks we are going for a short break in Norfolk and hubby can't wait!!! I'll give this product a fat 5 stars as although not that great for you it does produce a very tasty pie made with the best ingredients!!
A lot of people turn their noses up at a pie in a tin, but although I believe homemade is always King, I rather enjoy a Fray Bentos pie. Why? They always seem to have more filling than other bought pies. And due to the less pastry (Fray Bentos only has a pastry topping) it has less fat! I've just enjoyed a Steak & Kidney pie (yes, for one again) by Fray Bentos. Upon removing the lid with the can opener, the smell did remind me of (expensive) dog food. Thats not exactly a bad thing, as I know the dog food industry has had to raise the meat content. So things were smelling alright. The pastry lid looks kinda gloopy. But it is raw puff pastry, it's going to look like soggy paste. So into the hot oven it went, for 25-30 minutes. When it came out, the soggy paste had turned into golden flakes of pastry. How do you eat yours?? Personally, I like to take it out of the tin, so I can dip my veg in the gravy! Others I'm sure, will prefer to eat it from the tin (mind your mouths tho, it's hot!) How does it taste? It's tasty. The gravy is thick and meaty. It appears to have a good amount of filling, and the pastry flakes just like you'd expect. Except... The largest piece of filling in the pie turned out to be kidney. Yeah, yeah, I know - it's a Steak & Kidney Pie - you expect to find some kidney in there. It's just I'd have hoped for bigger pieces of steak. There was a lot in there, but it was all small, so barely noticable really. A disappointment. Would I eat another? Yes I think I would. Years ago I used to enjoy the Chicken & Mushroom pies from FB, and this is possibly the first Steak & Kidney one that I've had. It was tasty and filled the hole in my belly. What more could I ask for? Well, more meat - obviously....! Nutritional Values - per single portion pie: 320 calories 23.4g carbs 17.7g protein 17.3g fat 1.1g fibre 0.7g sodium (salt equivalent = 1.75g)
What is it about the Fray Bentos steak and kidney pie that is still so appealing? Every time we switch the television or the radio on we are bombarded with dietary advice, no chips, lower our fat intake, reduce the amount of salt that we consume and I am sure that the Fray Bentos pie contravenes every healthy eating schedule known to man. In the major supermarkets expect to pay a penny or two over the £1.50 mark for a large (425g) pie but take a look around your local discount store and you may well find them on the shelves for a good 30p cheaper. It seems that the iconic Fray Bentos pie is stuck in a time warp, overall the design of the tin remains unchanged over the years with the exception of the word `classic` being added to the lid of the tin. If they changed the way the pie was presented then they would surely lose the beauty of the pie, the fight with the can opener is half of the joy of eating it. But the can never ends up in my recycling bin, I carefully wrap it in some newspaper, making sure that all of the jagged edges are well covered and then put it inside of a plastic bag and straight into the dustbin. I don't want to have any irate waste recycling collectors knocking on my doorstep threatening me with Claims direct! From my point of view the secret of the pies success over the years has lain in the flaky pastry. When you first take off the lid and see that huge wad of stodgy looking pastry you would be forgiven for harbouring unkind thoughts, but when the pastry is cooked it is a completely different matter. Put the Fray Bentos pie towards the top of a good hot oven, ensuring that you put a tray underneath the pie to catch any gravy that may bubble over the top of the tin as it cooks. I appreciate that steak and kidney isn't top of the pops with everyone but we have always enjoyed the combination. Fray Bentos have described the meat in the pie filling as `succulent`, now much as I love these pies I would be tempted to challenge that description. 19% of the pie is beef and 15% is pigs kidney so in total just marginally over a third of the contents is meat and although it is certainly tasty I rarely encounter any succulent `pieces`. The meat is tender and the strong taste of kidney shines through well but in my opinion the well cooked beef more often than not resembles strands and the kidney is in smallish chunks. If you have a glass oven door you can watch the pastry puff up before your very eyes and that flat wad of glutinous beige mixture soon starts to build up into many crispy flaky layers. As the pastry cooks the crust starts to turn brown and about 35 minutes later when you remove the pie from the oven you are staring at a monumental tower of hot fluffy pastry. The pie serves two adequately, we usually have it served with creamed potato and vegetables. When you remove the pie from the oven make sure and have space reserved on the worktop ready and waiting for it, you need to put the hot tin onto a board. The meaty smell that rises from the pie is incredibly tempting. A sharp knife is the order of the day for cutting that pastry in half, I prefer to place the meat and gravy at the side of the pastry rather than on top, it saves the pastry from getting soggy. The thick gravy is very welcoming, tomato puree, onion powder, celery salt and seasoning all help to enrich it. As you eat the pie the pastry is the star of the show, underneath the crust the pastry takes on a slightly chewy edge yet towards the surface of the crust there are masses of crisp flaky layers to enjoy. A half of the pie contains 365 calories, 19.2g protein, 27.1g carbohydrate, 20.0g of fat of which 9.3g is saturated fat, 1.2g of fibre and 0.78g of sodium. H.L Foods from Lincolnshire who manufacture the pies are keen to point out that there may be fragments of bone in the pie, though I have to say that I have never yet encountered any bone. The pie also contains gluten, wheat, celery and barley. Fray Bentos pies have been on the market for many years, I clearly remember them when I was a child. If you follow a healthy eating plan or are on a d iet of any type then this is a product that you would steer clear of but for a simple and tasty meal I fee that they offer great value for money.
My husband and I have always been ones to try and make the pennies go as far as possible, and Fray Bentos pies have been a good means of doing this. The family size, large pies are more than adequate to feed him and me, as well as our daughter when she is in the mood! This particular pie comes with the distinctive Fray Bentos puff pastry topping, covering tender pieces of steak and kidney in rich beef gravy. The meat is never gristly and the kidney has a good, strong, distinctive flavour. The cooking instructions on the pie have always been very accurate - never burnt a pie yet! The pie does tend to stick a little to the tin when you try to take it out, but if you run a knife around before lifting it out, this seems to do the job! One tip I have found is to pierce the pastry top before cooking, as this lets some of the steam escape and means that the entire lid doesn't come off the pie during cooking, this ensures that the gravy doesn't escape everywhere and the pie remains moist. These pies can often be found on special offer - but 1 get 1 free or half price - so stock up when you can - I currently have a larder-ful! Enjoy with chips or spuds, seasonal veg and lashings of gravy!
I have been meaning to write this review abot this pie for ages but somehow I have been side tracked. I even suggested it to dooyoo but another dooyooer reviewed it first because of my somewhat lackadaisical nature. Seeing that Fray Bentos Steak and Kidney Pie, or affectionately know to my family as Fred Bentley, is a favourite of mine I will carry on with the job in hand and do the review. I am not really sure why I am so fond of this pie - it could be because I like all sorts of pies being a Lancashire lass but also when I lived out of the UK it was always one of the items I missed along with Colman's mustard, Marmite and Oxo's. I wasn't the only one as every time I went back to England to visit I had a list of groceries to bring back including about 20 Steak and Kidney pies. No. I am not exaggerating. I even had to pay at the airport for excess baggage weight and that's why I have arms like a gorilla (only joking). So why do we Brits love this pie. Well let's take a look at the tin and the marketing. It's quite a stylish tin, just the right height, not too clumpy to handle. It has a slightly indented lid with a picture of a slice of pie, oozing big chunks of tender steak topped with light and fluffy flaky pastry accompanied with a sprig of broccoli and one carrot. It could be a picture advertising a canteen meal really. The blue and orange colouring makes the lid look bright and enticing and the famous letters FRAY BENTOS scrawled at the top of the lid confirm to you as the purchaser that this is a decent pie. On the right hand side of the tin Oxo are doing their bit by saying that the pie is made with Oxo gravy. Another good selling point. I also like the fact and it is quite unique that you cook the pie in the tin but what I do think is a bit strange and probably taking health and safety to far, is at the bottom of the lid it tells you to remove the lid before baking. Do Fray Bentos really think we are so silly as not to carry out this instruction. Have you seen the speed that pastry rises? Phenomenal. There certainly would be an explosion in the oven if the lid was left on. Next step, let's take the lid off - what do we see? To me it doesn't look that appetising as it just looks like a big fat circle of congealed waxy lard. Well we will place it in the oven and I'll describe to you the outcome after forty minutes cooking time. In the meantime I will tell you a little about Fray Bentos. Fray Bentos is a town in Uruguay and I remember when I was kid at junior school writing my first geography project about Uruguay. In those days I had to peruse the family encyclopedia for information. I remember being excited about sticking my Fray Bentos labels off the corned beef tin into my exercise book. Life was so simple in those days. I was given a mark of 65% for that project and came 4th in the class and I was well chuffed. Back to the review - this town was already involved in the corned beef and meat extract business and the actual brand name of Fray Bentos was formed in 1899. It wasn't until 1958 that the pies were actually made in the United Kingdom and then in 1993 Campbells bought the brand and Premier Foods took over in 2006. I have just checked the pie and it is nearly cooked. The pastry has risen sky high and it is golden brown. Taking it out of the oven I feel pangs of hunger and can't wait to eat this scrumptious piece of pie with mashed potatoes, green beans and carrots with a dash of Oxo gravy. Is it cooked properly - yes I think so! I say think so because I am never sure. I have always had electric ovens and when I cut into the pastry the meat and gravy still always looks a liitlle congealed. Is this how it should be? Tasting first the crispy, flaky pastry which melts in my mouth and then a forkful of tender steak wrapped in thick gravy. It's delicious - I have no complaints. A little salty perhaps but the steak is so tender. I would never be able to bake a pie as tasty as this. Oh no, It's nearly all disappeared - who is going to be the last one to scrape the tin? This is my favourite part of the Fray Bentos ritual scraping the tin over and over again always finding one extra crumb of pastry. No that's it - nothing left. I feel nourished but do I feel that I have just eaten a healthy meal? I doubt it very much. Let's consult the oracle. Nutritional Values for 100gm Calories 168kcal Fat 10.2gm of which saturated fat is 3.3gm Sugar 0.2gm Salt 1. 2gm Quite a lot of salt I think and I do always think it tastes salty so that's not a good start. Now let's have a look at the ingredients: Emulsifier (mono- and Di-glycerides Of Fatty Acids), Water, Salt, Beef (19%), Pork Kidney (15%), Beef Oxo Gravy (2%) Potato Starch, Glucose Syrup, Salt, Onion, Wheat Flour, Beef Bonestock, Beef Fat, Yeast Extract, Flavour enhancers (monosodium Glutamate Disodium Guanylate), Colour (ammonia Caramel), Sugar, Flavourings), Wheat Flour, Modified Maize Starch, Beef Fat, Salt, Colour (sulphite Ammonia Caramel), Stabiliser (xanthan Gum), Onion Powder, Onion Extract, Spice Extract. This list doesn't look that healthy to me - I can see two colourings, 1 stabiliser, 2 flavour enhancers and two emulsifiers. And what the heck is beef bonestock? Not a good sign. I probably knew all along that it wasn't a very healthy meal apart from the fresh vegetables served with it but it tastes so delicious especially when you are really hungry. Oh well I will have to try and bake my own - I don'think so. Being serious now if you suffer from allergies this pie contains wheat flour and sulphates. Also wear gloves when taking out of the oven as the tin will be hot! Fray Bentos Steak and Kidney Pies come in two sizes; 213gm - 97p, 475gm - £1.28. Asda have a special offer at the moment where if you buy 3 pies the price is £3. Other pies in this range are; minced beef and onion, steak and ale, steak and mushroom, chicken and mushroom, steak and three vegetables, chicken curry and we musn't forget the steak and kidney pudding. These items can be found on the tinned meat and poultry counter in most supermarkets. Summary ******** Even though this isn't the healthiest of pies I would still recommend you try one every now and again even if it is just to scrape the tin. I hope you have enjoyed this light hearted review and I would like to say thanks for reading and rating all my reviews. It is much appreciated.