GLUTEN FREE OLIVIA
A chestnut mushroom, sundried tomato & olive pie
Nutrition info
| Typical values | per 100g | per pie |
|---|---|---|
| Energy (kJ) | 745 | 2049 |
| Energy (kcal) | 178 | 490 |
| Fat | 9.6g | 26.4g |
| of which saturates | 4.1g | 11.3g |
| Carbohydrates | 19.8g | 54.5g |
| of which sugar | 3.8g | 10.5g |
| Protein | 3.1g | 8.5g |
| Salt | 0.8g | 2.2g |
Ingredients
Milk, water, chestnut mushroom (10%), rice flour, baby onion, prune, salted butter, identity preserved palm oil, onion, carrot, maize starch, cornflour, red wine, rapeseed oil, green olive (2.5%), red pepper, tapioca starch, red quinoa (1%), tomato puree, soya flour, sun dried tomato, garlic, free range egg, parsley, salt, yeast extract, balsamic vinegar, thickener (cellulose), demerara sugar, leek, raising agents (sodium acid pyrophosphate, sodium bicarbonate), thyme, gluten-free barley malt extract, bay, black pepper, sunflower oil.
For allergens see ingredients in bold and underlined. Also may contain traces of mustard and sesame seed.
Cooking instructions
Place the pie on a baking tray into a pre-heated oven.
From fresh
180°C • 160°C fan • 350°F • Gas mark 4 for 25 minutes
From frozen
Defrost thoroughly in the refrigerator and then follow instructions ‘From fresh’
Awards & Accreditations
What you think
Yummy. Impressive pastry and rich and tasty filling. The steak version just beats it.
Elsie From Oxford