Veggie Tagine Pie

Had enough of bland nut roasts? Try this vegan *award winning feast. Parsnips glazed in vegan sherry, with butternut squash, a few chestnuts and cranberries. Sprinkle in some wintery spices and wrapped in our fab shortcrust pastry.
 
Ingredients:
Vegetable shortening (RSPO palm oil, rapeseed, water, salt, emulsifier - E471), tomato, water, butternut squash, parsnip, onion, rice flour, potato starch, gram flour, chick peas, apricots SULPHITES, sherry SULPHITES, glaze (water, vegetable protein, sunflower oil, dextrose, maltodextrin, starch), brown sugar, coconut oil, garlic, raising agents (disodium diphosphate, sodium hydrogen carbonate), salt, thickener – xanthan gum, cumin seeds, salt, cinnamon, ground ginger, turmeric, black pepper.
For Allergens see ingredients in BOLD CAPITALS