Gluten-Free Scrumpy Cheese and Onion Pie (270g)
Cheese, onion and scrumpy are the perfect pairing in this gluten-free vegetarian pie. Mature cheddar cheese, red Leicester and small tender pieces of potato nestle within a beautiful sauce of local Hampshire cider, organic milk and vegetable stock with fresh chives; delicious.
FILLING: White Onions (27%), Potato, Mature Cheddar Cheese (MILK)(16%), Cider (SULPHITES)(11%), Water, Red Leicester Cheese (MILK)(5%), Semi Skimmed MILK, Vegetable Bouillon (Salt, Vegetable Oil (Palm, Sunflower), Potato Starch, Sugar, Maltodextrin, Yeast Extract, Flavourings (contain CELERY), Carrots (2.4%), Onion Powder (2%), Spices (CELERY Seeds, Turmeric, Pepper), Parsley), Rapeseed Oil, Garlic, Tapioca Starch, Salt, White Pepper, Chives.
PASTRY: Gluten Free Flour (Gram Flour, Rice Flour, Potato Starch, Tapioca Starch, Xanthan Gum), Butter (MILK) (13.5%), Vegetable Shortening (20% Rapeseed Oil, 80% RSPO palm oil), Water, Free-Range EGG, Salt.
Allergens: Milk, Sulphites, Celery, Egg.
Suitable for vegetarians
| Typical Values |
Amount per 100g |
Amount per serving (270g) |
|---|---|---|
| Energy | 1362KJ / 328kcal |
3677KJ / 885kcal |
| Fat | 22g | 59g |
| (of which Saturates) |
(9.7g) | (26.1g) |
| Carbohydrate | 25g | 69g |
| (of which Sugars) | (2.2g) | (5.9g) |
| Fibre | 2.6g | 7.0g |
| Protein | 7.5g | 20.1g |
| Salt | 0.93g | 2.52g |
How to keep your pie:
Your pie will keep beautifully when refrigerated at less than 5C or frozen at -18C or less until the use by date on the box that your pie arrives in.
How to cook your pie to piefection:
Pre-heat oven to 180C (fan 160C), gas mark 4, remove all packaging and place pie on a preheated baking tray and cook for:
- 25 to 30 minutes from chilled
- 50 to 55 minutes from frozen
How to cook your pie in an Air Fryer:
Pre-heat Air Fryer to 180C, remove all packaging and place pie in the basket and cook for:
- 18 to 20 minutes from chilled
