Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Vegetable Oil (Palm, Rapeseed), Raising Agents: Sodium Bicarbonate, Monocalcium Phosphate; Salt.
For allergens, including cereals containing gluten, see ingredients in bold.
Also, may contain oats, egg and milk.
|Per 100g||Per Average Serving (37g)|
|of which saturates||8.7g||3.2g|
|of which sugars||1.0g||0.4g|
Prepared as per pack instructions without beaten egg. An average serving is calculated as 1/10th of the pack.
Empty the contents of the sachet into a mixing bowl and add 100ml (7 tablespoons) of cold water.
Mix together with a fork to form a dough. If the mix is too dry, carefully add a little extra water drop by drop.
Roll out on a lightly floured surface and use as per your recipe.
To produce a golden crust, brush the top of the pastry with beaten egg or egg mixed with milk before baking.
- If not using the pastry immediately, wrap in clingfilm and pop in the fridge until ready for use. If not used within 2 days, the pastry dough is suitable for freezing. Simply wrap tightly in clingfilm and freeze for up to one month. Ensure thoroughly defrosted before use.
- For a richer pastry, leave out 30ml of water and replace with an egg yolk.
- For a sweet pastry, stir 75g of sugar together with the pastry mix, before adding in the water.