Jus-Rol Shortcrust Pastry Ready Rolled Sheet

Deliciously light JUS-ROL Shortcrust Pastry Sheet
is ready rolled for your convenience. Ideal for many a sweet or savoury dish,
JUS-ROL Shortcrust Pastry may be used for flans, tarts and pies.

Charlie's Cornish chunkies, Gary's cheesy goat tarts, Martin's perfect little pies, Oli's Bakewell banquet, Ella's pizzas perfect, Pauline's plum Perfection, Russ's roasted revolution, Chicken & chorizo pies, No artificial colours or flavours, Suitable for vegans

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Produce of the EU

Keep Refrigerated; Suitable for Home Freezing

Shortcrust Pastry Tips:
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 pastry from being soggy once cooked.
Cinnamon Finish
For a tasty finish to your sweet pies, simply brush with a beaten egg and sprinkle mixture of cinnamon and sugar before baking.
This product is raw and requires cooking.

Oven cook - From Chilled. 1. Take out to the fridge and remove from the car ...
Additional Details:
1. Take out to the fridge and remove from the carton approximately 45 minutes before use.
After this time, for best results use immediately.
45 minutes
2. Remove from plastic wrap and unroll the pastry sheet.
3. Place the filling of your choice & bake in a preheated oven for about 20 mins until the pastry is crispy and golden brown or depending on recipe at 200°C (180º for fan assisted ovens) / Gas Mark 6, or at the temperature required in your recipe.

Box

Box - Recycle; Film - Do Not Recycle

Full Product Name:
Chilled uncooked shortcrust pastry dough sheet.

Storage:
Keep refrigerated below 5°C
Home freezing: Freeze on day of purchase. Consume within 1 month. To defrost thaw overnight in your fridge, then follow chilled preparation instructions or alternatively remove from the carton and plastic film and leave for approximately 2 1/2 hours at room temperature.
Once thawed do not refreeze.
For use by: See front of pack.

Usage:
6 Servings

Distributor:
P A Ross Ltd,
Ruskin Chambers,
Drury Lane,
Knutsford,
WA16 6HA,
UK.

P A Ross Ltd.,
Suite 122,
3 Lombard Street East,
Dublin 2,
D02 HC78,
EU.

Additional Information:
1 rectangular sheet (approx. 350mm x 230mm).

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, Niacin, Iron, Folic Acid, Thiamin), Vegetable Oils (Palm, Rapeseed), Water, Ethanol, Sugar, Salt, Lemon Juice Concentrate, Deactivated Yeast, Emulsifier (Mono- and Diglycerides of Fatty Acids), Flavouring, Acid (Citric Acid), Colour (Carotenes)

Suitable for Vegans

Jus Rol

Get creative this Christmas with Jus-Rol

Manufactured for:
General Mills UK Ltd,
P.O. Box 363,
Uxbridge,
UB8 1YT,
United Kingdom.

UK

At Jus Rol™ we love pastry and we hope you do too. To get in touch please contact us via our website.
www.jusrol.co.uk
www.jusrol.ie
P A Ross Ltd,
Ruskin Chambers,
Drury Lane,
Knutsford,
WA16 6HA,
UK.

P A Ross Ltd.,
Suite 122,
3 Lombard Street East,
Dublin 2,
D02 HC78,
EU.

Chicken & chorizo pies
Ingredients:
1 Onion, chopped
- 175g chorizo, skin removed and sliced
- 2 large skinless chicken breasts, cut into 2cm chunks
- 400g can chopped tomatoes
- 200ml chicken stock
- 2 tsp dried rosemary
- 400g can of cannellini beans, drained and rinsed
- 1 egg, beaten with a fork
- 1 x 320g ready rolled sheet Jus-Rol™ Shortcrust Pastry
- A few pinches of sweet or hot smoked paprika
Method:
1 Fry the onions and chorizo in a big frying pan until the onion is soft and the chorizo starts to crisp up. Stir in the chicken chunks for a few minutes to seal, then stir in the chopped tomatoes, stock and rosemary. Simmer for 10 minutes until the chicken is cooked through and the tomato sauce reduced.
2 Stir in the beans and season with pepper, then divide the filling between 4 individual pie dishes. Leave to cool.
3 When the filling has cooled, brush the edge of each pie dish with a little egg. Unroll the pastry sheet and cut it into 4 quarters. Put a pastry lid on each pie, then trim the excess by running a sharp knife along the edge of the dishes and crimp the edges of the pie with a fork. Brush the top with beaten egg, then add a little paprika. Chill until needed or bake straight away.
4 Preheat the oven to 200°C (180°C fan oven) Gas Mark 6. Poke a steam hole in the center of each pie and then bake for 25 minutes, or until the pastry is golden.