Jus-Rol Shortcrust Pastry Ready Rolled Sheet 320g

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.

Get creative this Christmas with Jus-Rol

No artificial colours of flavours, Suitable for vegetarians and vegans

Jus-Rol Chilled pastry sheets are ready rolled, so you can use them straightaway.

Shortcrust, puff, filo: all the pastry types you need to create sausage rolls or mince pies.

Jus-Rol pastry sheets and blocks make it easy for you to bake.

Why not check out www.jusrol.co.uk for some recipe ideas!

Jus Rol

Keep Refrigerated

Cooking Instructions - General. Preparation.
Choose your method before you unroll and get cooking!
45 minutes out of the fridge at room temperature before use.
Mend the cracks
Unrolling your pastry too fast can lead to cracks. You can easily repair these by wetting your fingers & gently smoothing it together again.
Finishing touch
Before baking, brush a little beaten egg on your pastry for a glorious golden glaze.; Microwave - From Chilled. 10 seconds in the microwave & 1 minute to stand before use.; Oven cook - From Chilled. Preparing your pastry
1. Take out of the fridge and remove the carton and plastic wrap approximately 45 minutes before use. In a hurry? Alternatively, take out of fridge, remove the carton and plastic wrap, place on a microwaveable plate and warm on full power 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.
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.

Shortcrust Pastry Tips: Let your pastry temper to a room temperature
For best results, take the pastry out of the fridge approximately 45 minutes before your 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.

Cinnamon finish
For a tasty finish to your sweet pies, simply brush with a beaten egg and sprinkle with a mixture of cinnamon and sugar before baking.

1. Take out of the fridge and remove from the carton approximately 45 minutes before use. After this time, for best results use immediately.
2. Remove from plastic wrap and unroll the pastry sheet.
3. Bake in preheated oven at 200°C (180°C for fan assisted ovens)/Gas Mark 6, or at the temperature required in your recipe.

Produce of the EU

UK

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

At Jus-Rol™ we love pastry and we hope you do too. To get in touch you can phone and contact us via our website.
Telephone Monday - Friday 9am-6pm
0800 028 0089 (UK only)
www.jusrol.co.uk
1-800 535 115 (ROI only)
www.jusrol.ie
General Mills UK Ltd,
P.O. Box 363,
Uxbridge,
UB8 1YT,
United Kingdom.

Box

Full Product Name:
Chilled uncooked shortcrust pastry 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 or alternatively for 2 hours at room temperature. Once thawed do not refreeze.
For Use By: See Front of Pack.

Usage:
6 Servings

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

Cornish chunkies
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 cooked
- 1 small carrot, cubed and cooked
- 2 tbsp frozen peas, thawed
- 1 tbsp parsley, chopped
- 2 tbsp spicey 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 to 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 pastry 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.

Wheat Flour, Vegetable Oils and Fats (Palm, Rapeseed), Margarine (Vegetable Oils and Fats (Palm, Rapeseed), Water, Emulsifier (Mono- and Diglycerides of Fatty Acids), Salt, Acidity Regulator (Citric Acid), Colour (Beta Carotene)), Water, Alcohol, Sugar, Lemon Juice Concentrate, Salt, Natural Flavouring, Deactivated Yeast, Colour (Beta Carotene)

Suitable for Vegetarians; Suitable for Vegans