
Festive-spiced vegie filo pie
Per 100g | Small | Large | |
ENERGY | 811kJ | 4422kJ | 7621kJ |
PROTEIN | 6.1g | 33.0g | 56.6g |
FAT TOTAL | 7.9g | 43.8g | 73.8g |
- SATURATED | 0.9g | 5.1g | 8.7g |
CARBS | 26.1g | 140.3g | 245g |
- SUGARS | 6.5g | 36.5g | 61.1g |
SODIUM | 411mg | 2245mg | 3863mg |
Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
Ovens vary, please adjust cooking times if necessary.
Preheat 200C oven (FF) and remove plastic film.
SMALL
DEFROSTED: cook for 30 minutes or until golden and piping hot, cover loosely with foil if the pastry is getting too brown.
FROZEN: cook for 45 minutes or until golden and piping hot, cover loosely with foil if the pastry is getting too brown.
For a crisper base, cover the top with foil and cook for a further 10-15 minutes.
LARGE
DEFROSTED: cook for 50 minutes or until golden and piping hot, cover loosely with foil if the pastry is getting too brown.
FROZEN: cook for 65 minutes or until golden and piping hot, cover loosely with foil if the pastry is getting too brown.
For a crisper base, cover the top with foil and cook for a further 10-15 minutes.
Serve warm or at room temperature with a big leafy salad.