Mushroom and Asparagus Pie
Designed to delight any vegetarian, this pie mixes wild and cultivated mushrooms into a healthy serving of asparagus. Cooked in a creamy white wine sauce using Goodwood organic cream and milk. Encased in our handcrafted buttery shortcrust pastry.
FILLING: Mixed wild & cultivated mushrooms (37%), Asparagus (17%), Water, Leeks, Onions, Semi-skimmed MILK, Double Cream (MILK), Tapioca Starch, Rapeseed Oil, MUSTARD, White Wine (SULPHITES), Mushroom Bouillon (Vegetable Oil (Palm, Sunflower), Salt, Potato Starch, Maltodextrin, Yeast Extract, Flavourings, Sugar, Mushrooms (1.6%), Spices (Garlic, Pepper, CELERY Seeds), Onion Juice Concentrate), Garlic, Herbs, Seasoning
PASTRY: WHEAT Flour (calcium carbonate, iron, niacin, thiamine), Butter (MILK) (13.5%), Vegetable Shortening (20% Rapeseed Oil, 80% RSPO palm oil), Water, Free-Range EGG, Salt
Allergens: Wheat, Milk, Mustard, Sulphites, Celery, Egg.
|Typical Values||Amount per 100g||Amount per serving (270g)|
|Energy||1118KJ / 268kcal||3020KJ / 723kcal|
|(of which Saturates)||(7.8g)||(21.1g)|
|(of which Sugars)||(1.9g)||(5.0g)|
How to keep your pie:
Your pie will keep beautifully when refrigerated at less than 5C or frozen at -18C or less until the use by date on the box that your pie arrives in.
How to cook your pie to piefection:
Pre-heat oven to 180C (fan 160C), gas mark 4, remove all packaging and place pie on a preheated baking tray and cook for:
- 25 to 30 minutes from chilled
- 50 to 55 minutes from frozen
Check food is piping hot before serving. Cooking appliances may vary, this is a guide only.