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Easy To Cook Beef Burger Pastry Lattice 370g

£4.19 (£11.33 per kg)

Add 3 for £10

  • Suitable for freezing Freezable
  • Waitrose own label Waitrose own label

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Product Summary

Aberdeen Angus beef burger with a sundried tomato tapenade, roasted peppers and mozzarella cheese topped with a puff pastry lattice

Ingredients

Aberdeen Angus beef (56%), fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), mozzarella cheese (milk) (6%), water, red peppers, yellow peppers, palm oil, semi dried cherry tomato, rice flour, rehydrated potato, sun dried tomato, rapeseed oil, salt, olive oil, white wine vinegar, sunflower oil, sea salt, capers, garlic purée, green olives, maize starch, paprika, preservatives sodium sulphite and potassium sorbate, black pepper, rosemary, maize dextrose, antioxidant sodium ascorbate

Allergy Advice:
For allergens, including cereals containing gluten, see ingredients in bold

Nutrition

Typical values per 100g per 1/2 pack (xxxg)
Energy 1112kj 1724 kj
Energy 267kcal 414 kcal
Fat 17.7g 27.4 g
Of which
- Saturates 7.9g 12.2 g
Carbohydrate 10.4g 16.1 g
Of which
- Sugars 2.1g 3.3 g
Fibre 1.3g 2.0 g
Protein 15.9g 24.6 g
Salt 0.67g 1.03 g

Typical values as prepared. Contains 2 Servings

Oven Cook

From Chilled/Ambient
Remove sleeve and film. Place the pack onto a baking tray (including the oven safe divider) and place directly into a pre heated oven on the middle shelf. Ensure the meat is thoroughly cooked, the juices run clear and there is no pink meat. Chefs tip: brush pastry with milk for a more golden finish (Time 30 mins Oven: 200°C, Fan: 180°C, Gas: Gas Mark gas 6)

Recycling

Component Material Recyclable
film Plastic - PP No
insert Mixed Material No
sleeve Paper No
tray Metal Yes

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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