Harvest Moon 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.

 

HARVEST MOON PIE

VEGAN PUFF PASTRY FILLED WITH ROASTED CARROTS, ONION AND HAZELNUTS

INGREDIENTS: Carrots (33%), Red Onions (33%), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Vegan Block (Shea Butter, Water, Coconut Oil, Rapeseed Oil, Salt, Almond, Carrot Juice, Emulsifier (Sunflower Lecithins), Lemon Juice, Natural Flavourings), Water, Roasted Hazelnuts (2%), Rapeseed Oil, Balsamic Vinegar, Tarragon Leaves, Sugar, Salt, Pea Protein Powder.

Allergy Advice: For allergens and cereals containing gluten, please see ingredients in Bold

May contain traces of, Cashew Nut and Pistachio Nut. Made in a kitchen which also handles Nuts, Peanuts, Milk, Barley, Egg, Mustard, Sesame, Soya & Sulphites

Nutrition: Typical Values per 100g.

Energy 921kJ/221Kcal, Fat 14g, of which saturates 5.6g, Carbohydrate 20g, of which sugars 6.1g, Protein 2.8g, Salt 0.44g.

Weight 285g 

 

 

 In 1989, the hazelnut became Oregon's official State Nut and about 800 Oregon farm families grow hazelnuts on 45,000 acres of land.