Winner of Gold at the 2018 British Pie Awards –
Packed with health boosting Butternut Squash, sweet spud & red onion, crumbled creamy Goats Cheese – add a sprinkling of delicate herbs then wrapped up in our wonderful shortcrust pastry. A fabulous rustic Vegetarian pie and approved by the Vegetarian Society.
The butternut squash is a great source of fibre, as well as vitamins including A, C, E and B vitamins along with minerals such as calcium, magnesium, and zinc. Three tablespoons of cooked butternut squash counts as one of your five-a-day.
WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamine), potato, water, vegetable shortening (RSPO palm, rapeseed oil), butternut squash (6%), sweet potato, onions, MILK, goats milk soft cheese (MILK)(5%), butter (MILK), salt, Glaze (water, vegetable protein (pea), dextrose), mixed herbs, rapeseed oil, vegetable bouillon, black pepper, thyme, rosemary.
Allergens: Including Wheat Gluten see ingredients in BOLD.
This pie is made in kitchens that may also handle mustard, sesame seed or nuts.
Ready to eat cold – but best heated in an oven for true pie pleasure!
Remove all packaging and place in a preheated oven.
From Chilled: 180°/ Fan 160° / Gas mark 4 for 20-25 minutes. .
From Frozen: 190°/ Fan 170° / Gas mark 6 for 40-50 minutes.
Allow it to rest for 3-4 minutes – and enjoy.
Storage: Keep in a fridge below 5°
Suitable for home freezing, defrost in fridge, heat thoroughly and enjoy within 3 days.
DO NOT Refreeze once cooked.