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Roast Sweet Potato & Celeriac Pithivier (VG)

Rainbow Chard, Smoked Paprika & Pepper Relish Farmyard’s proper posh plant-based pie! Slow ro...

Rainbow Chard, Smoked Paprika & Pepper Relish 

Farmyard’s proper posh plant-based pie! Slow roast celeriac and sweet potato, with rainbow chard and a piquant smoked paprika, pepper and caper relish. All wrapped in a golden flaky pastry for a riot of colours, textures and flavours.

Chef recommends serving with Farmyard’s crunchy roast potatoes and our roast vegetable jus for a showstopping plant-based feast.

 

INGREDIENTS

Vegan Puff Pastry (Wheat), Celeriac (20%) (Celery), Pepperonata(19%) (Red Onion, Red Peppers, Yellow Peppers, Capers (Sulphites), Red Wine Vinegar (Sulphites), Olive Oil, Brown Sugar, Garlic, Smoked Paprika, Thyme), Chard(16%), Sweet Potato(7%), Plant 'Cream', Salt, Black Pepper.

Allergen advice. For allergens, see ingredients in bold.

Made in an environment that handles celery, crustaceans, fish, milk, mustard, peanuts, soya, cereals, eggs, molluscs, nuts, sesame seeds, and sulphites

 

 

COOKING INSTRUCTIONS

FROM FROZEN

Preheat oven to 220°C / Fan 200°C / Gas Mark 7. Remove from box and all outer packaging, place onto a lined baking tray and bake for 50 mins, rest at room temperature for 5 mins. Treat these steps as guidelines, as all appliances vary. 

Do not reheat. Use within 48 hours of defrosting.


FROM DEFROSTED

Remove from the freezer and allow to defrost in a fridge for 24 hours or until completely thawed. Preheat oven to 220°C / Fan 200°C / Gas Mark 7. Remove from box and all outer packaging, place onto a lined baking tray and bake for 30 mins. Treat these steps as guidelines, as all appliances vary.


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