Organic Beef, miso and potato pie - Pastry: spelt flour, butter, salt, vinegar. Filling: organic pasture fed beef, beef stock, onion, carrot, potato, celery, red wine, cream, worcestershire sauce, cornflour, miso, yeast, thyme, salt, pepper.

Chicken, leek and mushroom pie - Pastry: spelt flour, butter, salt, vinegar. Filling: free range chicken, mushroom, leek, chicken stock, milk, cream, flour, butter, oil, dijon mustard, salt.

Pumpkin, lentil and harissa pie - Pastry: spelt flour, butter, salt, vinegar. Filling: roasted pumpkin, tomato, red capsicum, onion, blue lentils, fresh coriander, fennel seeds, cumin powder, coriander powder, cinnamon, cayenne, garlic.

Preheat the oven to 180°c

Place the pie in the oven on a suitable oven tray and cook from frozen for 25 – 30 minutes.  

Cook from chilled for 18-25 minutes.

The pie is ready when the filling is piping hot and has reached an internal temperature of 75°c