Storage
Keep Frozen at -18°C.
Do not refreeze once defrosted.
Once defrosted use within 24 hours.
Keep Frozen
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.
Instructions
Just fill pastry with salmon mixed with tomato, watercress & salsa and bake until pastry is golden
Contains wheat ingredients
Oven cook - From Frozen
Preparing the 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 microwaveable 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 temperature required in your recipe.
Recipes
Cornish Pastries
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 coked
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 17cm (7 inch) circles from each sheet of pastry. Brush each circle with sauce to within 1cm 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.
Other Information
Full Product Name:
Frozen uncooked shortcurst pastry 2 sheets.
Storage:
Keep frozen at -18°C.
Do not refreeze once defrosted.
Once defrosted use within 24 hours.
For Best Before End: See Front of Pack
Usage:
6 Servings
Additional Information:
2 Rectangular Sheets (each approx. 350mm x 230mm)
