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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
Pie topping: 250g Flour160g Pastry fat1/2 tsp Salt1 Tbsp Milk1 Egg
Pie filling:1 Small onion2 Garlic cloves2 Celery sticks1 Small carrot1 Small courgette1/4 Of one swede3 Tbsp oil1 Tinned tomatos30g Cashew nuts2 Tbsp Mixed herbs1 Bay leafSalt & pepper to taste
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