MOOLESS MOOA jackfruit 'steak', craft ale and black pepper pie
What you think
Bought one of these whilst in Southwold on Friday. Absolutely delicious and my new favourite pie!
Mark From London
Counting down the days until you will be in my tummy!!! Looks bloody lovely :)
Nelly Feurtado From Bristol Massive
|Typical values||per 100g||per pie|
|of which saturates||4.4g||11.9g|
|of which sugar||3.2g||8.6g|
Wheat flour (wheat, calcium, iron, niacin, thiamine), jackfruit (16%), craft ale (11%) (contains wheat, barley, rye, oat), water, onion, identity preserved palm oil, carrot, cornflour, redcurrant jelly (brown sugar, water, redcurrant juice concentrate, lemon juice concentrate, gelling agent (pectin)), yeast extract, tomato puree, Worcestershire sauce (water, spirit vinegar, cane molasses, tamarind paste, salt, onion powder, cayenne, garlic, clove), salt, mushroom, prune, garlic, herbs, leek, polenta, barley malt extract, caramelised sugar, flavouring, black pepper, rapeseed oil, sunflower oil.
For allergens including cereals containing gluten, see ingredients in bold. Also may contain traces of soya, mustard, 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’