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PASTIE-ssentials Box – £28.00

£28.00

8  x PASTY BOX – FREE P&P

 

The most popular pasties.

Steak Pasty x 6

 

Officially Britain’s Best.

We are super proud to have won again! Our amazingly tasty pasty has chunks of delicious free-range local beef skirt, potato, swede, onion and the perfect amount of seasoning.
Wrapped in our delicious short crust pastry – as good as it gets! Winner of more awards than any other pasty.

Four of these in the box.

 

Cheddar & Onion Pasty x 2

 

A 2018 British Pie Award Winner.

Mature West Country mature cheddar cheese, lightly roasted potato chunks, with some onions and a few herbs added in – a great and simple pasty.

We only use veg rennet in our cheese

 

Four of these in the box

Categories: ,
Ingredients

Steak Pasty

WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamine), potato, beef (16%), water, onions, swede, vegetable shortening (RSPO palm, rapeseed oil), lard, Glaze (water, vegetable protein (pea), dextrose), potato starch, salt, beef bouillon, vegetable bouillon, black pepper.

 

 

Cheddar & Onion Pasty

WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamine), potato, onions (13%), water, extra mature Cheddar Cheese (MILK) (9%), vegetable shortening (RSPO palm, rapeseed oil), butter (MILK), Glaze (water, vegetable protein (pea), dextrose), salt, potato starch, black pepper, basil.

 

Allergens: Including Wheat Gluten see ingredients in BOLD.

These pasties are made in kitchens that may also handle mustard, sesame seed or nuts.

Nutritionals

Steak Pasty

SPY

 

Cheddar & Onion Pasty

COPY

 

Cooking Instructions

Ready to eat cold – but best heated in an oven for true pasty pleasure!

Remove all packaging and place in a preheated oven.

From Chilled: 180°/ Fan 160° / Gas mark 4 for 20-25 minutes. .

From Frozen190°/ 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.

 

Or see our Heat to Cheat Guide