Mushroom, tarragon and French lentil pie

Small:

Remove plastic film and preheat oven (FF) to 200C. Brush pastry with beaten egg or milk. DEFROSTED: cook for 30-35 minutes or until the pastry is golden brown. FROZEN: cook for 40-45 minutes or until the pastry is golden brown. Important: allow the pie to sit for 5 minutes before serving. Ovens vary, please adjust cooking times if necessary. Serve with buttered mash or a baked potato and a fresh green salad or steamed greens. Ovens vary, please adjust cooking times if necessary. Keep frozen. once thawed, do not refreeze. Defrost in refrigerator. Cook within 48 hours of removing from freezer and consume immediately. Do not reheat or refrigerate once cooked. Remove the plastic lining from the compostable tray before recycling along with cardboard sleeve. Although lentils have been washed, please be aware that rare presence of stones may occur due to farming practices.

Filling (82%) (mushroom (48%), cream (milk), puy lentils (18%), onion, white wine (sulphites), butter (cream (milk), salt), Dijon mustard (sulphites), tomato paste, garlic, salt, porcini powder, vegetable stock (sea salt, maize maltodextrin, natural vegetable flavour, yeast extract, spinach, celery, cabbage, canola oil, extra virgin olive oil, cane sugar, potassium chloride, parsley), parsley, olive oil, tarragon, black pepper, thyme), puff pastry (17%) (butter (milk), wheat flour, vinegar, salt, water)