Mexican Bean & Squash


Butternut squash, pinto beans, red kidney beans, red, green & yellow peppers in a chilli, cumin, lime, thyme, coriander and tomato sauce.

Setting new standards with FNK’s unique and ambitious recipes, using seasonal and fresh local produce in all our pies where possible. When you pick up one of our pies you will notice it feels heavy, that’s because it’s crammed full with our mouth–wateringly tasty fillings. All our pies are cooked in small batches under the watchful eye of Fraser Neal in our pie kitchen.

Delcious Mexican flavours.

Our pies are approx. 220g, and come with a shelf life of 7 days from the day of arrival at your door.

100% vegan.

Typical Values per 100g
Energy 790.9kJ
Energy 187.6kcal
Fat 6.2g
of which saturates 0.6g
Carbohydrate 27.6g
of which sugars 2.7g
Fibre 5.8g
Protein 6.8g
Salt 0.14g
Sodium 54.9mg

Pumpkin, Pinto Beans, Red, Yellow & Green Pepper, Onion, Garlic, Chilli, Thyme, Coriander, Cumin, Lime Juice, Wholemeal Four, Veurre (Palm oil free margarine, Virgin Coconut Oil* (48%), Extra Virgin Olive Oil* (29%), Filtered Water, Cacao Butter*, Hemp Seeds* (0.6%), Antioxidant: Rosemary Extract*. Contains 81% plant-based fat.), Water, Salt, Black Pepper


Refrigerate below 5°c. If freezing, freeze on day of purchase, consume within 3 months, defrost thoroughly before cooking


Wholemeal Flour


Preheat oven to 170°c, place pie on baking tray and cook for 20 mins

Nutrition chart for the Mexican Bean pie