Chickpea and Spinach Curry Pie
A hot and spicy chickpea and spinach curry pie which will get your tastebuds zinging!
Wrapped in vegan puff pastry and decorated with a couple of pastry curry leaves...just to look pretty!
How to re-heat your pie.
To re-heat your pie, place on a baking tray (if foil dish removed) or simply place the foiled pie in a pre-heated oven for 25 minutes at 180°C/160°C Fan/Gas mark 4. If the top of the pie becomes too dark cover with foil.
The foil dish can be removed either before or after the pie has been baked, whichever you find easiest.
The pies can be microwaved, removing foil dish first, but the pastry will not be crisp or as delicious! It is far better to re-heat in the oven.Defrost fully before baking and consume within 3 days.
The pies can be frozen for up to 6 months.
Ingredients and Allergies
VEGAN CHICKPEA and SPINACH CURRY PIE in a VEGAN PUFF PASTRY.
Ingredients: Chickpeas, Onions, Spinach, Coconut milk, Ground Almonds (ALMOND), Garlic, Tomato puree (tomatoes, citric acid ), Vegetable Oil (rapeseed), Cumin, Turmeric, Chilli flakes, Cinnamon, Ground Ginger, Lemon juice, Fresh Coriander, Salt and Black Pepper.
Vegan Pastry: Plain flour (WHEAT), Naturli: (vegan block): shea butter oil, water, coconut oil, rapeseed oil, salt, ALMOND, carrot juice, emulsifier, lemon juice, natural flavouring, may contain traces of hazelnut, cashew, and pistachio. Water and Salt.
Pie wash: Pea protein powder mixed with water.
Allergy Advice: For allergens and cereals containing gluten, please see ingredients in Bold.
May contain traces of Hazelnut, Cashew Nut and Pistachio Nut.
Made in a kitchen which also handles Nuts, Peanuts, Milk, Barley, Egg, Celery, Mustard, Sesame, & Sulphites.
We are happy to help with any questions or concerns you have regarding allergens.
Weight 285g