A goat's cheese, sweet potato & spinach pie

Awards & Accreditations

  • Great Taste Awards 2016
  • British Pie Awards Class Champion 2016
  • Coeliac UK Certified
  • Vegetarian Society Approved
  • Good Egg

What you think

  • Gorgeous filling and pastry and no nightshades or indigestible gums. Please don’t change recipe!

    CMcK From Edinburgh

  • I am vegetarian by choice and wheat-free by necessity so was really happy to find Heidi pies.

    Helen Spencer From South Devon

  • High praise for such a delicious pie. Thank you.

    Marie Reiber From Hadleigh/Benfleet, Essex

  • Heidi is the tastiest GF pie, I love flavours in it, but the pastry is so good in all three pies.

    Jacqui From Princes Risborough

  • Gluten free Heidi pie!???? Have I died and gone to heaven? So happy. Thank you xxxxxxxxxxxxxxxxxxXXX

    Julie From Tamsgate

  • Best gluten free pie ever! I love the gluten free range, but the Heidi pie is the bomb!

    Charlotte Notz From Surrey

  • Amazing pie, cannot wait to have another.

    Sara From HIgh Wycombe

  • Just tried my first gf Heidi pie & it was delicious. Lovely flaky pastry & packed filling. Yum!

    Leyton From Cardiff


Nutrition info

Typical values per 100g per pie
Energy (kJ) 934 2521
Energy (kcal) 224 605
Fat 12.4 33.5g
of which saturates 7.0g 19.3g
Carbohydrates 21.9g 60.2g
of which sugar 4.7g 12.7
Protein 5.4g 14.8g
Salt 0.8g 2.1g


Sweet potato (36%), milk, goats’ cheese (13%), rice flour, red onion, butter, spinach (5%), maize starch, cornflour, tapioca starch, rapeseed oil, garlic, soya flour, free range egg, demerara sugar, sesame seed, salt, basil, thickener (cellulose), black pepper, raising agents (sodium acid pyrophosphate, sodium bicarbonate), chilli.

For allergens see ingredients in bold. Also may contain traces of mustard.


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’


Have you tried?