CHRISTINGLEA honey roast parsnip, chestnut, cheddar & leek pie
Awards & Accreditations
What you think
Great pie, really tasty.. filled to the brim with fresh wholesome ingredients ... pastry a delight
Helen From Staffordshire
Best vegetarian pie ever . . . . . pretty sure I will be the one who ate all the pies.
Sparkie From Channel Islands
thought the pie was very tasty-great pastry its not so bad being a veggie!
rob ball From frome somerset
|Typical values||per 100g||per pie|
|of which saturates||6.8g||18.4g|
|of which sugar||3.8g||10.3g|
Wheat flour (contains calcium, iron, niacin, thiamine), parsnip (12%), water, Cheddar cheese (8%), milk, segregated sustainable palm oil, single cream, celeriac, leek (4%), chestnut (3%), baby onion, butter, cornflour, acacia honey, salt, English mustard (water, mustard flour, salt, wheat flour, turmeric), onion, garlic, cranberry, sugar, sunflower oil, potato starch, yeast extract, Dijon mustard (water, mustard seeds, spirit vinegar, salt), black pepper, mushroom, chive, tomato, carrot, rapeseed oil, bay.
For allergens including cereals containing gluten, see ingredients in bold. Also may contain traces of soya and sesame seeds.
Place the pie on a baking tray into a pre-heated oven.
180°C • 160°C fan • 350°F • Gas mark 4 for 25 minutes
Defrost thoroughly in the refrigerator and then follow instructions ‘From fresh’