Box of 10 Cheese & Onion Cornish Pasties

£39.50

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We think a step above the rest and one of our most popular products. Cheddar cheese, potato and onion bound in a bechemel sauce with a hint of mustard encased in a hand crimped pastry case. Suitable for vegetarians.

Storage & Temperature Instructions

Delivered raw and frozen ready for you to bake. Make sure you put the product in your freezer by 2pm on the day of delivery failure to do so will invalidate any guarantee we can provide to replace the product.

Keep frozen, store at -18˚C. Do not defrost. Always cook before eating.

Cooking Guidelines

Always cook from frozen. 

Oven – Arrange frozen products on a baking tray and place into a pre-heated oven at 180˚C/Gas mark 4.

Bake for approximately 40-45 minutes until golden brown.

Ensure a core temperature of >80°C is obtained before serving. (Adjustments may need to be made to suit particular ovens, see manufacturer’s handbook for best results).

Nutrient

Per 100g/ml

(as sold)

Typical 255g

(cooked)

Energy (K/J) 1067 3378
Energy (K/cal) 255 808
Fat (g) 14.5 45.8
- of which saturates (g) 8 25.4
Carbohydrate (g) 24.8 78.5
- of which sugars (g) 2.1 6.5
Protein (g) 5.8 18.5
Salt (g) 0.97 3.07

 

WHEAT Flour (WHEAT Flour, Calcium Sulphate, Calcium Carbonate, Iron, Niacin, Thiamin), Potato, Water, Vegetable Margarine (Vegetable Oils and Fats [Palm], Water, Salt, Lemon Juice), Onion (8%), Cheese (7%) (MILK), Bechamel Sauce Powder (Whey Powder [MILK], Skimmed MILK Powder, Vegetable Oils [Palm, Fully Hydrogenated Coconut], Modified Starch, Salt, Firming Agent [Disodium Phosphate, Tetrasodium Diphosphate, Calcium Sulphate], Stabilizer [Sodium Alginate], Sugar, Spices [White Pepper, Nutmeg], Colouring Agent [Beta Carotene]), White Shortening (Vegetable Oils and Fats [Palm, Rapeseed], Water, Salt, Lemon Juice), Glaze (Water, MILK Proteins, Dextrose, Rapeseed Oil), Salt, White Pepper, Black Pepper, Modified Potato Starch, MUSTARD (0.1%).

Allergy Advise

For allergens, including cereals containing gluten, see ingredients in BOLD TEXT