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This wonderfully warming vegetarian pie recipe is a great alternative to a Sunday lunch. You can also freeze it.
Per serving (based on 10): 564kcals, 32.2g fat (15.5g saturated), 19.6g protein, 52.3g carbs, 12.8g sugar, 1.1g salt
This pie is delectable with a glass of appley, medium-bodied South African Chenin Blanc.
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This also works really well as two smaller pies (which serve 4 each) as they keep their shape better with the higher pastry to filling ratio. Eat one on the day and freeze the other. Use the filling quantity specified but make 1.5 times the amount of pastry in the recipe. Use a standard sandwich cake tin to hold each pie, which will then take a single layer of each filling type.
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