Individual Veggie Tagine Pie - Vegan

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Veggie Tagine - Vegan

Bored of bland nut roasts? Try this vegan feast. Parsnips glazed in sherry, with butternut squash, a few chestnuts and cranberries. Sprinkle in some spices and wrapped in our fab wholemeal shortcrust pastry


Our Veggie Tagine Pie contains:
WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamine), tomato, vegetable shortening (RSPO palm, rapeseed oil), parsnips (10%), squash (10%), onions, water, wholemeal WHEAT flour (WHEAT), chestnuts (3%), brown sugar, sherry [SULPHITES] (2%), dried cranberries (1%) (sugar, cranberries, sunflower oil), glaze (water, vegetable protein (pea), dextrose), salt, coconut oil, garlic, cinnamon, ginger, black pepper, turmeric, cumin seeds.
For Allergens including Wheat Gluten see ingredients in BOLD CAPITALS. Made in kitchens that may also handle mustard, sesame seed or nuts.
...and if you need to know the nutritional info. 😉
Nutritional Info Per 100g Per Pie
Energy 941 KJ / 225 KCal 2354 KJ / 563 KCal
Fat 11g 29g
of which saturates 3.2g 7.9g
Carbohydrate 27g 67g
of which sugars 5.4g 13g
Protein 3.6g 9.0g
Salt 0.70g 1.30g

Our pies are an ideal serving for 1 - but you could share...we'll leave that up to you 😉

*Really not suitable for microwaves - the pastry will just go soggy - no one wants soggy bottoms!*

Ready to eat cold - but best heated in an oven for true pie pleasure!

Remove all packaging, but keep the pie in it's foil tray, and place in a preheated oven on a baking tray.

From Chilled: 180°/ Fan 160° / Gas mark 4 for 20-25 minutes.
From Frozen: 190°/ Fan 170° / Gas mark 5 for 40-50 minutes.

Allow it to rest for 3-4 minutes - and enjoy.

These are a guideline as ovens do tend to differ - Yours may have different settings, so please adjust accordingly.

Storage: Keep in a fridge below 5°

Suitable for home freezing (6 months), defrost in fridge, heat thoroughly and enjoy within 3 days as above.

DO NOT Refreeze once cooked

 

Heat to Cheat

When you’re so hungry and you can’t wait for the oven to get to temperature – here’s the cheats guide to a hot and crispy pie…or pasty!