Higgidy Moroccan Spiced Aubergine Pie260g

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Higgidy Moroccan Spiced Aubergine Pie
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Moroccan Spiced Aubergine Pie
Smoky & aromatic. Chargrilled aubergines & Greek feta. Red peppers & sweet, juicy raisins. Camilla's tomato sauce with paprika & cumin. Topped with crisp filo pastry. Vegetarian Society approved.

    Water, Aubergine (16%), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Onion, Filo Pastry (8%) (Wheat Flour, Water, Cornflour, Salt, Dextrose, Preservative: Potassium Sorbate), Red Pepper (8%), Chopped Tomatoes (7%) (Tomatoes, Tomato Juice, Acidity Regulator: Citric Acid), Feta Cheese (Milk) (6%), Vegetable Oils (Sustainable Palm Oil, Rapeseed Oil), Chickpeas (Chickpeas, Water, Salt), Spelt Flour, Garlic Purée, Butter (Milk), Raisins (1.5%) (Raisins, Sunflower Oil), Rapeseed Oil, Wheat Flour, Free Range Egg Yolk, Tomato Purée, Polenta, Vegetable Stock (Salt, Sugar, Yeast Extract, Dried Vegetables (Onion, Leek, Carrot), Sunflower Oil, Turmeric, Black Pepper, Parsley), Brown Linseeds, Golden Linseeds, Salt, Poppy Seeds, Mint, Paprika, Ground Coriander, Ground Cumin (<1%), Cinnamon, Smoked Paprika (<1%), Cayenne Pepper, Black Pepper
    For allergens, including Cereals containing Gluten, see ingredients in bold

    Typical valuesPer 100g
    Of which Saturates2.1g
    Of which Sugars3.3g

    Preparation and Usage

    A fabulous, fuss-free, Friday-Night Feast... A Higgidy Moroccan-spiced pie or two A nice, spicy halloumi salad Some homemade Tzatziki Not such a bad way to end the week.


    • Suitable for Vegetarians

    Allergy advice

    • Made on a site that handles Sesame Seeds

    Oven cook

    This pie is ready to eat cold but tastes best heated up. Preheat oven to 180ºC/350ºF/Gas Mark 4.Remove all packaging & place on a tray on the middle shelf of the oven for about 25 minutes. This is a guide only (some ovens vary).Do not reheat once cooled.




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