Frozen unbaked pork and cranberry sausagemeat in puff pastry with an onion and herb crumb topping, each one weighing approx. 160g
Ingredients List: PUFF PASTRY: Wheat Flour (with Calcium, Iron, Niacin, Thiamin), Water, Vegetable Oils (Palm Oil, Rapeseed Oil), Salt, Emulsifier (Mono- and Di-Glycerides of Fatty Acids). FILLING: Pork (19%), Water, Rusk [Wheat Flour (with Calcium, Iron, Niacin, Thiamin), Salt, Raising Agent(Ammonium Hydrogen Carbonate)], Sugar, Dried Cranberries (1.7%), Potato Starch, Pork Fat, Salt, Cranberries, Yeast Extract, Flavouring, White Pepper, Cornflour, Sunflower Oil, Thyme, Coriander Powder, Mushroom Extract, Nutmeg, Sage. TOPPING: Breadcrumbs [Wheat Flour (with Calcium, Iron, Niacin, Thiamin), Yeast, Wheat Gluten, Salt, Emulsifier (Mono- and Di-Acetyl Tartaric Acid Esters of Mono- and Di-Glycerides of Fatty Acids), Flour Treatment Agent (Ascorbic Acid)], Onion Powder, Sage, Parsley. GLAZE: Water, Dextrose, Colours (Carotenes, Paprika Extract).
Contains: Gluten and Wheat
OVEN COOKING GUIDELINES FROM FROZENAlways bake from frozen. Remove the required amount from the outer case and place on lined, solid baking trays allowing 4 to 5cm of space around each product. Pre-heat oven to 190oC (conventional) or 180oC (fan assisted) and bake for 35 minutes or until golden brown. A core temperature of +82oC must be achieved before the product is removed from the oven.