Pan-fried vegan steak seitan pieces and sauteed shallots in a rich ale sauce made with Tyne Bank Brewery Northern Porter, all encased in our tender and flaky vegan butter shortcrust pastry. Topped with black pepper.
Cooking: Set oven to 180C/Gas mark 6 and heat pie for 30 minutes (reduce time by 10 mins if pie has been defrosted).
Do not reheat.
INGREDIENTS: Wheat Flour (Calcium Carbonate, Iron, Thiamine & Niacin), Coconut Oil, Rapeseed Oil, Chickpea, Ale (Barley) , Wheat Gluten, Porcini, Shallots, Tomato, Onion, Celery, Carrot, Garlic, White Pepper, Black Pepper, Sea Salt, Soy, Apple Cider Vinegar, Sunflower Oil, Yeast Extract, Ammonia Caramel, Sugar Syrup, Salt, Spirit Vinegar, Miso, Sugar, Amaranth, Turmeric, Tamarind, Acetic Acid, Cocoa, Cayenne, Cloves, Saccharin, Parsley, Bay.
Allergens in bold.
Contains gluten, soy and celery.
Created in a vegan kitchen which handles nuts. While every possible effort is made, we can not guarantee the absence of any allergens.