Light puff pastry sheet with 30% less fat than standard puff pastry.
Wheat Flour, Water, Vegetable Oil, Salt, Preservative (Potassium Sorbate), Emulsifier (Mono- and Diglycerides of Fatty Acids)
Preparation & Storage
- Preparing the pastry: 1. Take out of the fridge and remove from the carton approximately 10 minutes before use, then for best results use immediately. 2. Remove from plastic wrap, unroll the pastry sheet and remove the protective interleaf. 3. Bake in a preheated oven at 220°C (200°C for fan assisted ovens)/Gas Mark 7, or at the temperature required in your recipe. Janet's Tip. "Line the baking tray with parchment paper to prevent puffs from sticking.". Just fill pastry with chicken mixed with lemon, spinach and créme fraiche, top with red pepper and bake until pastry is golden
Keep refrigerated. 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.