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.
Fortified WHEAT Flour (WHEAT flour, calcium carbonate, iron, niacin, thiamine), Butternut squash (12%), potato, goats cheese (Pasteurised Goat Milk, Salt, Coagulant – Maxiren 180 (Vegetarian), Lactic Starter Culture, Mould culture (Penicillium Candida) (9%), vegetable shortening (RSPO Palm, Rapeseed), water, butter (MILK), sweet potato, red onion, bechamel sauce (WHEAT flour, Butter (MILK), MILK, salt), vegetable bouillon (maltodextrin, salt, potato starch, yeast extract, sugar, onion, parsnip, sunflower oil, spices, herbs) salt, black pepper, thyme, rosemary.
ALLERGENS: Including Wheat Gluten see ingredients in BOLD.
May contain traces of 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.