Chunky Camel Rump Pie
Single pie in a pack weighing approximately 350-400grams.
This is a local camel rump we get here near Brisbane. We sous vide this for 36-42 hours until it is ready to cut up and place with our gravy juice sauce. It is then seasoned and then placed into the puff pastry casing ready for You!
Re-heating instructions are the following for the oven:
Defrosted: Approximately 45mins @ 160 degrees
Frozen: Approximately 45-60 mins @ 160 degrees
Single pie in a pack weighing approximately 350-400grams.
This is a local camel rump we get here near Brisbane. We sous vide this for 36-42 hours until it is ready to cut up and place with our gravy juice sauce. It is then seasoned and then placed into the puff pastry casing ready for You!
Re-heating instructions are the following for the oven:
Defrosted: Approximately 45mins @ 160 degrees
Frozen: Approximately 45-60 mins @ 160 degrees
Single pie in a pack weighing approximately 350-400grams.
This is a local camel rump we get here near Brisbane. We sous vide this for 36-42 hours until it is ready to cut up and place with our gravy juice sauce. It is then seasoned and then placed into the puff pastry casing ready for You!
Re-heating instructions are the following for the oven:
Defrosted: Approximately 45mins @ 160 degrees
Frozen: Approximately 45-60 mins @ 160 degrees
