“The Speyside Pie”
This delicious vegetarian pie is filled with crimini mushrooms, leeks, white beans, savory seasonings and delicate fontina cheese all wrapped in a buttery flaky crust.
Flour, butter, shallots, carrots, celery, leeks, garlic, crimini mushrooms, butter, soy and olive blend, imported Colmans mustard, great northern beans, spices, dehydrated garlic, paprika, dehydrated onion, fontina cheese, 2% milk, salt and pepper
Nana T says to eat these straight away, like don't even wait, but if you must then her suggestion is to keep in the refrigerator for up to 6 days. When ready to eat, heat oven to 375 degrees. Place pasty on aluminum lined sheet pan, bake for 30-35 minutes. May take a bit longer if pasty is frozen. Freeze up to six months. Do not heat in microwave for more than 2 minutes (this method should only be used to start the warming process, finish in the oven or toaster oven.