GLUTEN FREE OLIVIAA chestnut mushroom, sundried tomato & olive pie
Awards & Accreditations
What you think
Yummy. Impressive pastry and rich and tasty filling. The steak version just beats it.
Elsie From Oxford
|Typical values||per 100g||per pie|
|of which saturates||4.1g||11.3g|
|of which sugar||3.8g||10.5g|
Milk, water, chestnut mushroom (10%), rice flour, tomato, baby onion, prune, salted butter, identity preserved palm oil, onion, carrot, maize starch, cornflour, green olive (2%), red wine, rapeseed oil, red pepper, tapioca starch, red quinoa, tomato puree, soya flour, sun dried tomato (0.9%), garlic, herbs, salt, yeast extract, balsamic vinegar, thickener (cellulose), free range egg, demerara sugar, leek, raising agents (sodium acid pyrophosphate, sodium bicarbonate), mushroom, gluten-free barley malt extract, buckwheat flour, black pepper, sunflower oil.
For allergens see ingredients in bold and underlined. Also may contain traces of mustard and sesame seed.
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’