Clive’s Pies

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Gluten free pastry crust filled with chickpeas vegetables apricots mint and gently spiced tomatoes. Gather round! Our cheery tagine-inspired pie is such a family favourite everyone will want one. Don’t forget a big bowl of cous cous and roast veg for all.
Ingredients:
Organically produced: gluten free flours (rice potato maize and buckwheat) chickpea (17%) vegetables in varying proportions (17%) (onion carrot kale bell pepper) water* tomato (13%) identity preserved sustainable palm oil apricot (2%) tomato puree coconut cream sunflower oil sea salt* cider vinegar bouillon (salt* rice flour onion parsnip carrot olive oil turmeric parsley) mint herbs and spices and love.
*approved non-organic

Gluten free pastry crust filled with spiced cauliflower potatoes garden peas fresh ginger and coconut.

From Bangladesh to Blighty – add colour to your plate and warmth to your belly. Enjoy with saffron rice and a spiced chutney.
Ingredients:
Organically produced: gluten free flours (rice potato maize and buckwheat) water* cauliflower (10%) potato (10%) identity preserved sustainable palm oil tomato pea (8%) carrot cabbage onion coconut cream (2%) sunflower oil herbs and spices garlic pea protein ginger (1%) sea salt* bouillon (salt* rice flour onion parsnip carrot olive oil turmeric parsley) MUSTARD and love.

*approved non-organic

Wholemeal pastry crust filled with chickpeas kale bell peppers apricot mint and middle eastern spices.

One aromatic waft and you’ll be captivated. This exotic little number makes for a mesmerising meal. Beautiful served with spiced cous cous with pomegranate seeds.
Ingredients:
Organically produced: vegetables in varying proportions (25%) (tomato onion carrot) stoneground wholemeal WHEAT flour chickpea (17%) water* identity preserved sustainable palm oil kale (3%) non-hydrogenated margarine (sustainable palm oil rapeseed oil water* coconut oil salt* emulsifier: sunflower lecithin carrot juice lemon juice concentrate natural flavouring*) bell pepper (2.5%) apricot (2%) tomato puree coconut cream sunflower oil sea salt* cider vinegar bouillon (salt* rice flour onion parsnip carrot olive oil turmeric parsley) mint herbs and spices potato starch and love.
*approved non-organic

Wholemeal pastry crust filled with chestnut and porcini mushrooms in a creamy herb sauce.

Mushrooms + pie? It’s a win win recipe! We’re talking porcini pastry and full on plate pleasing flavour. Add bulgar wheat and roast veg to take it to the next level.
Ingredients:
Organically produced: stoneground wholemeal WHEAT flour mushrooms (20%) (chestnut porcini) water* onion (14%) identity preserved sustainable palm oil SOYA drink (water* SOYA beans) non-hydrogenated margarine (sustainable palm oil rapeseed oil water* coconut oil salt* emulsifier: sunflower lecithin carrot juice lemon juice concentrate natural flavouring*) sunflower oil garlic sea salt* bouillon (salt* rice flour onion parsnip carrot olive oil turmeric parsley) black pepper tarragon mixed herbs and love.
*approved non-organic

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