Cauliflower, leek, potato, onion, CELERY, spinach, butter (MILK), MILK, cream (MILK), vegetable stock - (Salt, Palm Oil, Potato Starch, Milk Sugar, Sugar, Yeast Extract, Dried Vegetables (5%) [Celery Powder, Carrot, Onion Powder, Onion, Leek, Rice Flour, Spinach Powder], Dried Parsley, Flavouring, Turmeric Powder, Celery Seed, Colour (Plain Caramel, Garlic Powder), onions, brandy (SULPHITES), dried thyme, cornflour, garlic, salt, pepper, chive & shallot cheese (Matured Cheddar Cheese (Pasteurised Cows milk, vegetarian rennet), Onions, Chives (1.8%), Shallots (1%). Pastry – butter (MILK), flour (GLUTEN), salt, water (allergens highlighted).
Cauliflower, Leek, Potato & Cheese Pie
Little florets of cauliflower with potato, creamed leeks, and Welsh chive & shallot cheese, encased in rich butter shortcrust pastry, served with a creamed leek sauce.
SERVES 1 OR 2 INSTRUCTIONS: Cook from frozen - Preheat oven to 190 deg. C (fan assisted), remove lid and place pie (in the foil) onto a baking sheet, bake for approx. 40 minutes until pastry is nicely golden in colour, rest for 5 minutes then carefully remove from foil to serve – taking care as contents will be very hot.
Store in freezer at -18 deg. C or below, use within one month.
CELERY, MILK, SULPHITES, GLUTEN