Frozen uncooked shortcurst pastry 2 sheets.Also available chilled next to the butter. No artificial colours or flavours. Suitable for Vegetarians and Vegans.
Frozen
(uncooked) Per 100g
Energy
1860kJ 447kcal
One portion uncooked (50g) contains:
Energy
930kj 223kcal
11% RI
Fat
15.00 g
21% RI
Saturates
6.10 g
31% RI
Sugars
0.70 g
1% RI
Salt
0.38 g
6% RI
RI = % of your daily reference intake
Wheat Flour, Vegetable Oils and Fats (Palm, Rapeseed), Water, Sugar, Salt, Emulsifier (Mono- and Diglycerides of Fatty Acids), Flour Treatment Agent (Ascorbic Acid)
For allergens, see ingredients in bold
Lifestyle
Suitable for Vegans
Suitable for Vegetarians
Additives
Free From Artificial Colours
Free From Artificial Flavours
. * Reference intake of an average adult (8 400 kJ/ 2 000 kcal)
Typical values
(uncooked) Per 100g
Energy
1860kJ
Energy
447kcal
Fat
29.9g
Of which Saturates
12.3g
Carbohydrate
38.6g
Of which Sugars
1.5g
Fibre
1.2g
Protein
5.2g
Salt
0.77g
Preparation and Usage
Preparing your pastry: Ensure pastry is thoroughly defrosted before use. There are two pastry sheets in this pack. Defrost each sheet as required. 1. Defrosting methods: Thaw at room temperature for 2 1/2 hours. Alternatively, thaw overnight in your fridge then either remove from fridge at least 50 minutes before use or place on a microwavable plate and warm in an 850W/E rated microwave (refer to user's manual if other) for 10 seconds and allow to stand for 1 minute before use. 2. Unroll the pastry sheet and remove the protective interleaf. If your pastry starts to crack on unrolling it is still too cold and should be left to defrost longer. 3. Bake in a preheated oven at 200°C (180°C for fan assisted ovens) / Gas Mark 6, or at the room temperature required in your recipe. Shortcrust Pastry Tips: Let your pastry temper at room temperature For best results, take the pastry out of the fridge approximately 50 minutes before you are ready to use it, as it will be easier to work with. Crispy and Evenly Baked Using the tip of a sharp knife make 2 small cuts into your pastry lid before baking. This will allow the steam to escape while it cooks and prevent your pastry from being soggy once cooked.
Disclaimer
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