Filled with leeks, onions, courgettes, aubergines, and spinach, this pie is hearty enough to keep even the biggest appetite satisfied. Paired with a creamy sauce and lattice top. Feeds 8 to 10 people.
Flour [Wheat Flour, (Calcium, Iron, Niacin, Thiamin)], Water, Cheddar Cheese (Milk), Onion (11%), Mixed Peppers (5%), Leek (5%), Courgettes (5%), Cream (5%) (Milk), Margarine [Emulsifier: (E471), Salt, Flavouring, Colour: (E160B, E100), Vegetable Oil (Palm, Rapeseed)], Margarine [Water, Emulsifier: (E471), Flavouring, Colour: (E160B, E100), Vegetable Oil (Palm, Rapeseed)], Mushrooms (4%), Spinach (4%), Celery (2%), Aubergines (2%), Rapeseed Oil, Cornflour, Salt, Mixed Dried Herbs [Parsley, Basil, Thyme, Oregano, Marjoram], Garlic [Dried Garlic, Acidity Regulator (E262)], Black Pepper, Glaze [Dextrin (Sulphites), Stabiliser: (E412), Colour (E160A)]
Oven from frozen: 180C //Gas mark 6 Place the pie in its foil on a baking tray in the centre of a pre-heated oven for 35-40 minutes, until pastry is golden brown. Allow to stand for 2 minutes before serving. For best result glaze with egg or milk before baking.