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These gorgeous pies are made by Allison and William Winterburn in gorgeous rural Honeybourne, Worcestershire. They’re keen foodies who have turned their focus to pies in the past few years. They work with small producers, who care about what they do, and their previous creations have won the British Pie Awards in 2010 and 2012. William says the pies are best eaten with “a plate load of veg and spuds, and a pint. Best eaten when properly hungry!”
PASTRY: Wheat flour*, Unsalted butter* [milk], Shortening*, Water, Egg*, Salt FILLING: Mushrooms* (30%), Spinach* (6%), Double cream* [milk], Onion*, White wine* (contains sulphites), Wheat flour*, Garlic purée*, Wholegrain mustard* (contains water, spirit vinegar*, yellow mustard seeds*, brown mustard seeds*, sea salt, spices*, herbs*), Pepper*, Vegetarian gravy powder* (contains wheat flour*, maltodextrin*, corn starch*, yeast extract*, sea salt, palm oil*, tomato*, onion*, raw cane sugar*, caramel*), Butter* [milk], Olive oil* * = produced to organic standards. For allergens, including cereals containing gluten, please see ingredients in bold.
While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items
Nutritional Information per 100g/ml Energy (kJ): 1,133.0 Energy (kcal): 272.0 Protein (g): 5.9 Carbohydrate (g): 22.2 Fat (g): 17.2 Sodium (g): 0.4
Once opened keep refrigerated and consume within 48 hours. Remove all packaging, pre-heat baking tray in the oven, 190C/375F/ gas mark 5, once baking tray has been heated place the pie on the tray and place in the oven on the middle shelf for 20 minutes or until product is piping hot.
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