One of the reasons the filling for these pies is so delicious is that we cook all the diced vegetables (potatoes, carrots, pumpkin) in oil with onion and garlic without water - they cook gently in their own juices and the flavours intensify and mingle.

We then add parsley and thyme, diced feta then chill the mixture before using it to fill our handmade short crust pastry. 

We then snap freeze the pies - they bake perfectly, straight from frozen.

Plain flour, butter, salt, potatoes, carrots, garlic, parsley, rice bran oil, onion, thyme, pumpkin, peas, feta.
CONTAINS:
Gluten, Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER AVG PASTY
ENERGY1040.2kj1472.8kj
PROTEIN5.5g7.8g
FAT TOTAL13.7g19.4g
- SATURATED8.4g11.9g
CARBS24.4g34.6g
- SUGARS1.5g2.1g
SODIUM332.8mg471.3g
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
You could make a dinner of a couple of these with buttered mash and a salad - or grab one on the go with sweet chilli or tomato sauce, or even coriander-jalapeno salsa. 

Best cooked straight from frozen.

Brush with egg wash or milk and bake in a preheated 200C oven for approximately 25 (from defrosted) to 30 minutes (from frozen), or until golden brown. 

DEFROST INFORMATION: May be cooked straight from frozen or defrosted overnight in the fridge.  Keep refrigerated and cook and consume within 48 hours.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.