VEGAN GF Roasted Mediterranean Vegetable, Butterbean Pie

VEGAN GF Roasted Mediterranean Vegetable, Butterbean Pie


A vegan pie with roasted courgettes, red and yellow peppers, red onions, aubergine and butterbeans. With a delicious smoked paprika and chopped tomato flavour baked in a Gluten Free shortcrust pastry. “A real taste of the Mediterranean.”

5 x 300g portions per case.

Ingredients & Nutrition
Heating Instructions


Filling: Roasted vegetables (courgettes, red & yellow peppers, red onion & aubergine) 29% butterbeans 5%, modified maize starch, chopped tomatoes, vegetable stock (water, onion, carrot extract, tomato, herbs, garlic spice) salt, glucose syrup, maltodextrin, yeast extract, sugar, flavourings, rapeseed oil. Thyme, tomato puree, garlic, paprika, chilli flakes, salt, pepper, black olives, smoked paprika, rosemary,Guar gum, Potato starch.

pastry: rice flour, tapioca flour, chickpea flour, potato flour, margarine (palm oil,

rape oil, water, emulsifier E471, annato, curcumin, natural flavouring, xanthan gum

Contains: N/A

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Heating Instructions

Reheat Instructions

1. For best results, prior to re-heating defrost product and keep chilled at 1-5°c (can be stored in fridge for up to 7 days from defrost). 2. Pre heat convection oven to 170°c. 3. Keeping pie in its CPET tub, reheat in microwave on full power for 2 mins. 4. Remove pie from CPET tub and place on a baking tray in a preheated oven for 5 minutes. 5. Ensure that product reaches a core temperature of 72°c.(Piping hot) 6. Serve immediately after reheating.

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