GF VEGAN Chestnut Mushroom, Squash & Spinach Pie.

£4.95 1 individual portion
£21.75 Case of 5 portions

Gluten Free VEGAN Chestnut Mushroom, Squash & Spinach Pie.



A vegan pie with sautéed chestnut mushrooms, butternut squash & spinach; cooked in a rich tomato & red wine sauce and baked in a Gluten Free shortcrust pastry. A delight to taste.

Available for purchase in the following pack sizes:

  • 5 portion case (£4.35 per portion)
  • 1 single portion (£4.95 per portion)

Download the reheat instructions 

Additional information

Pack size

1 individual portion, Case of 5 portions

Manufacturing site uses

Celery, Crustaceans, Fish, Gluten, Molluscs, Nuts, Sesame, Soya, Sulphites


Mustard, Sulphites


300 g


300g Min (Baked)

Filling : chestnut mushrooms 26%, butternut squash 16%, spinach 4%, red onion, chopped tomatoes, tomato puree, garlic puree, lemon juice, salt, maize, malt, dijon mustard, red wine (sulphites), thyme, water, vegetable stock ( water, onion, carrot extract, tomato, herbs, garlic, spice) salt, glucose syrup, maltodextrin, yeast extracts, sugar, flavourings, rapeseed oil.

Pastry: rice flour, tapioca flour, chickpea flour, potato flour, margarine (palm oil, rapeseed oil, water, emulsifier E471, annato, curcumin, natural flavouring, xanthum gum.

Nutritional Information

Nutrient Per 100g Per 300g target
Energy Kcal 166 499
Kj 694 2081
Protein 0.9 2.8
Carbohydrates 16.1 48.3
Sugars 2.6 7.9
Starch 14.7 44
Fat 10.2 30.7
Saturates 5.5 16.6
Fibre 1.4 4.2
Sodium 0.09 0.26
Salt 0.2 0.6

Source of Data: Nutricalc


Oven 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. Remove pie from foil and place on a baking tray in a preheated oven for 20 minutes.
  4. Ensure that product reaches a core temperature of 72°c.(Piping hot)
  5. Serve immediately after reheating.

We Do Not Recommend Microwaving This Product


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