Co-op Ready Rolled Shortcrust Pastry 375g

Brand

Co-op

Features

Golden and crumbly, Perfect for pies, tarts and quiches, Quick and easy, Vegetarian and vegan

Pack Size

375

Unit (free text)

g

Ingredients

Wheat Flour, Margarine (Palm Fat, Sunflower Oil, Water, Rapeseed Oil, Emulsifier (Mono- and Diglycerides of Fatty Acids – Vegetable, Lecithins (Sunflower), Acidity Regulator (Citric Acid)), Water, Rapeseed Oil, Dextrose, Ethanol, Salt, Acidity Regulator (Citric Acid),

For allergens, see ingredients in bold

Recycling Other Text

Box – Widely Recycled

Film – Not Yet Recycled

Telephone Helpline

0800 0686 727

Email Helpline

customer.careline@coop.co.uk

Company Name

Co-operative

Social Media

Facebook: /coopukfood

Twitter: @coopukfood

Manufacturers Address

Made for:
Co-operative Group Ltd.,
Manchester,
M60 0AG.

Storage

Keep in fridge 2 to 5°C
Tightly reseal packaging after opening and use within 2 days.
Home Freezing – For best quality, freeze as soon as possible and always within the Use By date. Use within 1 month. Defrost thoroughly before cooking and use within 24 hours. Do not re-freeze once defrosted.
For Use By Date: See Side of Pack.

Further Description

Follow Us
Facebook /coopukfood
Twitter @coopukfood

Return To

Contact Us
Freephone 0800 0686 727 – 7 days a week
customer.careline@coop.co.uk
Quoting ‘C32635/1/1, the Barcode Number and the Date Code
Co-operative Group Ltd.,
Manchester,
M60 0AG.
www.coop.co.uk/food

Recipes

Make your own
Chestnut Mushrooms & Stilton Tartlets

Ingredients:
375g Co-op ready rolled shortcrust pastry
2 tbsp sunflower oil
1 medium onion, finely chopped
2 garlic cloves, crushed
120g mushrooms, sliced
90ml Co-op double cream
2 small eggs
Salt and pepper (season to taste)
120g Co-op Blue Stilton, crumbled

Method:
Preheat the oven to 200°C/400°F Fan 180°C/Gas Mark6.
Unroll the pastry and separate it from the parchment paper. Divide the pastry into 4 large squares. Use each square to line a deep loose bottom tartlet tin (10cm x 3 cm).
Press down and prick the pastry all over with a fork, trim off any excess around the edges with a knife. Place on the middle shelf of the pre-heated oven for 15-20 minutes until pastry is a light golden colour.
Fry the onions for a few minutes until softened.
Add the garlic and mushrooms and continue to cook over a medium heat for a further five minutes.
Set aside to cool.
In a bowl, beat the eggs and cream together. Stir in the mushroom mix, Stilton and season with salt and pepper.
Divide the mixture into the tartlet cases and bake for 18-20 minutes, until golden.

Regulated Product Name

Ready Rolled Shortcrust Pastry

Company Address

Manchester,
M60 0AG.