This Lamb recipe pays homage to the origins of the pasty – it almost certainly originated in the southern Mediterranean, and then travelled to our shores. Bursting with these flavours it has been judged as yet another Chunk Great Taste award-winner.
West Country lamb, chickpeas, apricots, sun-dried tomatoes and then we add a sprinkling of Moroccan spice. A taste sensation!
WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamine), potato, lamb (12%), water, lard, vegetable shortening (RSPO palm, rapeseed oil), courgette, onions, peppers, apricots (SULPHITES) (3%), potato starch, chick peas, sun dried tomatoes, Glaze (water, vegetable protein (pea), dextrose), salt, vegetable bouillon , oregano, black pepper, garlic powder, caraway seeds, rosemary, turmeric.
Allergens: Including Wheat Gluten see ingredients in BOLD.
Made on a line that may also handle mustard, sesame seed or nuts.
Remove all packaging and place pasty in a preheated oven.
From Chilled: 180°/ Fan 160° / Gas mark 4 for 20-25 minutes. .
From Frozen: 190°/ Fan 170° / Gas mark 6 for 40-50 minutes.
Allow it to rest for 3-4 minutes – and enjoy.
Storage: Keep in a fridge below 5°
Suitable for home freezing, defrost in fridge, heat thoroughly and enjoy within 3 days,
DO NOT Refreeze once cooked.