Jus-Rol Frozen Shortcrust Pastry Sheets

30% Less fat
Suitable for vegans
Vegetarian Society approved
Frozen uncooked shortcrust pastry sheets
With 30% less fat** our Light Shortcrust Pastry tastes delicious and is perfect for easy dinners and desserts.
**contains 30% less fat than standard uncooked Jus-Rol¿ Frozen Shortcrust Sheet

Each serving (50g) uncooked contains kcal 189 9% of an adult's GDA*
*GDA = Guideline Daily Amount. Adult GDAs are based on GDAs fro women. GDAs are guidelines and personal requirements vary depending on age, gender, weight and activity.
2 rectangular sheets (each approx. 350mm x 230mm)
Vegetarian Society Approved

Also available chilled next to the butter, No artificial colours or flavours, Suitable for Vegetarians and Vegans

Why not check out for some recipe ideas! www.jusrol.co.uk

Produce of the EU

Keep Frozen at -18°C.
Do not refreeze once defrosted.
Once defrosted use within 24 hours.
Keep Frozen

Top tip
Making a pie?
Cut two small slits in the pastry lid before baking. It lets the steam escape & keep the pastry crisp.

Oven cook - From Chilled. Get hands on
Preheat your oven to 200°C (Fan 180°C/Gas mark 5) and begin to prepare your other ingredients.
1. Let your Shortcrust pastry thaw at room temp for 2 1/2 hours or overnight in the fridge, then remove at least 30 minutes before use. Remove the dough from the packaging and unroll, leaving it on the baking paper provided.
2. Slice into your required size and place onto your baking tray in the centre of the oven.
3. Bake for about 10-15 minutes or as stated in your recipe. For heavier toppings, thicker dough, or a different oven type, it might need a little extra time.

Box

Box - Recycle; Film - Do Not Recycle

Full Product Name:
Frozen Uncooked Shortcrust Pastry Sheets

Storage:
For best before end and lot code see front of pack.
Keep me frozen.
Do not refreeze once defrosted.

Safety Warning:
As tempting as it may be, do not eat the raw dough.
This product requires cooking.
Small black spots may be present in the pastry.
This is bran which is naturally occurring within the flour and will disappear during cooking.

Additional Information:
FSC - FSC® Mix, Packaging / Supporting responsible forestry, FSC® C021781, www.fsc.org

RSPO - Certified Sustainable Palm Oil™ - 4-1062-18-100-00

Wheat Flour (Wheat Flour, Calcium Carbonate, Folic Acid, Iron, Niacin, Thiamin), Vegetable Oils (Palm Oil, Rapeseed Oil), Water, Sugar, Salt, Emulsifier (Mono- and Diglycerides of Fatty Acids), Acidity Regulator (Citric Acid), Lemon Juice Concentrate

Suitable for Vegans

Jus Rol

Jus Rol Ltd.,
Windsor House,
6 Windsor Way,
Knutsford,
WA16 6JB,
UK.

PA Ross Ltd,
Suite 122,
3 Lombard Street East,
Dublin 2,
D02 HC78,
Ireland.

Jus Rol Ltd.,
Windsor House,
6 Windsor Way,
Knutsford,
WA16 6JB,
UK.

PA Ross Ltd,
Suite 122,
3 Lombard Street East,
Dublin 2,
D02 HC78,
Ireland.

Cornish Pasties
Ingredients:
- 2 x 320g Jus-Rol Shortcrust Pastry sheets
- 1 tbsp vegetable oil
- 1 small red onion, chopped
- 125g button mushrooms, sliced
- 1 medium-sized potato, cubed and cooked
- 1 small carrot, cubed and cooked
- 2 tbsp frozen peas, thawed
- 1 tbsp parsley, chopped
- 2 tbsp spicy brown sauce
- 1 egg, beaten

Method:
1. Preheat the oven to 200°C (180°C in a fan oven)/Gas mark 6.
2. To make the filling, heat the oil in a saucepan, add the onions and mushrooms, cook, stirring for 2 minutes then add the potato, carrots, peas and parsley. Mix well together and cool.
3. Unroll each sheet of shortcrust pastry. Using a saucer or plate, cut out 3 x 17 cm (7 inch) circles from each sheet of pastry. Brush each circle with sauce to within 1 cm of the edge.
4. Divide the mixture evenly between the 3 circles, placing it in the centre of each circle.
Brush 1/2 way around the edges with the beaten egg.
5 Bring the side edges to meet the top, press together and downwards to make a firm base.
6 Pinch along the top edge to seal and crimp with the thumb and fingers, to create flutes.
7 Brush each pasty with egg and arrange on the baking tray. Bake in the preheated oven for 20 minutes, or until the pastry is golden brown and crisps.