Portobello & chestnut mushrooms, onions, leeks, tarragon, CELERY, flour (GLUTEN), 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), butter (MILK), MILK, cream (MILK), garlic, pecorino cheese (MILK), salt, pepper, brandy (SULPHITES), white wine (SULPHITES), redcurrant jelly - (Glucose-Fructose Syrup, Redcurrant Juice from Concentrate, Sugar, Gelling Agent (Pectin), Citric Acid, Acidity Regulator (Sodium Citrate), filo pastry - (Wheat Flour (GLUTEN)(contains Calcium Carbonate, Niacin, Iron, Thiamine) Water, Sunflower Oil, Potassium Sorbate, Calcium Propionate, Vegetable Glycerine, Salt, Maize Starch), Madeira wine (SULPHITES), dried porcini mushrooms (Allergens highlighted).
Garlic Mushroom Filo Pastry Pie
Portobello & chestnut mushrooms sauteed with garlic, spinach, leeks & tarragon, bound with a rich brandy cream sauce, encased in crisp filo pastry, served with a porcini mushroom cream sauce
Defrost sauce thoroughly before use. For best results cook from frozen - Preheat oven to 190 deg. C fan assisted / 210 deg. C conventional oven / gas mark 7, place pie (keeping 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. For the sauce - remove lid, loosely replace lid back on top and microwave on high power for approx. 1 minute until hot.
Store in freezer at -18 deg. C or below (including sauce), use within one month of purchase. If this product has been defrosted use within 2 days.
MILK, CELERY, GLUTEN, SULPHITES