A chestnut mushroom, sundried tomato & olive pie


A chestnut mushroom, sundried tomato & olive pie

Awards & Accreditations

  • Coeliac UK Certified
  • Vegetarian Society Approved
  • Good Egg

What you think

  • Yummy. Impressive pastry and rich and tasty filling. The steak version just beats it.

    Elsie From Oxford


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


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’


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