Mushroom and Tarragon
This pie is stuffed to the crust with an array of mushrooms and shallots, then sloshed with Pernod and tarragon for a luxurious and exquisite taste!
Encased in an all butter puff pastry and decorated with pastry mushrooms for that special touch.
Average weight 285 grams.
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.
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
MUSHROOM AND TARRAGON PIE PUFF PASTRY FILLED WITH CHESTNUT, PORTABELLO, SHIITAKE AND WILD MUSHROOMS WITH FRESH TARRAGON INGREDIENTS:
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Chestnut Mushrooms (13%), Shallots, Butter (Milk), Water, Wild Mushrooms (10%) (Oyster, Maitake, King Oyster), Portabello Mushrooms (9%), Shiitake Mushrooms (6%), Crème Fraiche (Milk), Dried Porcini, Olive Oil, Parsley, Pernod, Tarragon, Egg, Salt, Vegan Stock (Rice Flour, Sea Salt, Maltodextrin, Onion, Carrot, Parsnip, Pumpkin, Yeast Extract, Sunflower Oil, Turmeric, Shiitake and White Mushrooms, Parsley, Concentrated Vegetable Juice (Onion and Carrot), Lovage, Garlic, Fennel Seed), Black Pepper.
Allergy Advice: For allergens and cereals containing gluten, please see ingredients in Bold May contain traces of, Hazelnuts, Cashew Nut and Pistachio Nut.
Made in a kitchen which also handles Nuts, Peanuts, Barley, Mustard, Sesame, Soya & Sulphites.
Nutrition: Typical Values per 100g. Energy 915kJ/220Kcal, Fat 15g, of which saturates 8.6g, Carbohydrate 16g, of which sugars 1.5g, Protein 3.8g, Salt 0.29g. Weight 310g e
Fun Fact!
Roman emperors employed food tasters to make sure mushrooms were safe to eat… I bet not many food tasters survived!