Individual Veggie Tagine Pie - Vegan
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
Nutritional Info | Per 100g | Per Pie |
Energy | 927 KJ / 225 KCal | 2354 KJ / 569 KCal |
Fat | 11g | 27.8g |
of which saturates | 4.4g | 11.1g |
Carbohydrate | 28g | 70.8g |
of which sugars | 4.8g | 12.1g |
Protein | 3.6g | 9.1g |
Salt | 0.7g | 1.8g |
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!