Onions, butternut squash, leeks, spinach, garlic granules, brandy (SULPHITES) gruyere cheese (MILK), MILK, vegetable fat (MILK), cream (MILK), salt, pepper, vegetable stock - (Salt, Palm Oil, Potato Starch, Sugar, Yeast Extract, Dried Vegetables (5%) [Celery Powder, Carrot, Onion Powder, Onion, Leek, Rice Flour, Spinach Powder], Dried Parsley, Flavouring, Turmeric Powder, Celery Seed, Colour (Plain Caramel), Garlic Powder), flour (GLUTEN, maize starch, vegetable oil blend, vegetable fat (MILK), EGG, butter (MILK) (allergens highlighted).
SQUASHED VEGGIE PIE!
£6.50
Serves 1, 4, 6-8
Vegetarian
Frozen
Product Overview
Olive Oil, Garlic & Oregano Slow Roasted Butternut Squash, Sauté Leeks, Wilted Baby Spinach, cooked in a Rich Brandy & Thyme Cream, finished with Diced Gruyere Cheese Chunks Encased in Rich Butter Short Crust Pastry
Ready to bake from frozen.
INDIVIDUAL SIZED PIE INSTRUCTIONS: For best results cook from frozen - Preheat oven to 190 deg. C fan assisted / 210 deg. C conventional oven / gas mark 7, remove from packaging and place pie (keeping in the foil) onto a baking sheet, bake for approx. 40 minutes until pastry is nicely golden in colour, rest for 5 minutes then carefully remove from foil to serve – taking care as contents will be very hot.
LARGE PIE SERVES 6 INSTRUCTIONS: For best results cook from frozen - Preheat oven to 200 deg. C fan assisted / 220 deg. C conventional oven / gas mark 7, remove lid and place pie (in the foil) onto a baking sheet, bake for approx. 60-70 minutes until pastry is nicely golden in colour, rest for 5-10 minutes then carefully remove from foil and portion with a sharp knife and then serve – taking care as contents will be very hot. (Chef’s tip – to remove the pie from the foil – place a large plate on top of the pie, turn pie upside down, remove foil, place another plate on top and turn back upright!)
Store in the freezer at –18 deg. C or below, use within three months of purchase. If defrosted keep in refrigerator for up to 2 days.
SULPHITES, CELERY, MILK, GLUTEN, EGG
