The Mighty Chunki Roast Veg pasty is now even mightier!
We have taken our awesome Award Winning Roast Veg Pasty recipe one step further and made it even better! We’ve added in a fabulous wholemeal flour, which has given the pastry a real depth of flavour. We also decided to replace the free range egg glaze with one suitable for everyone.
The team tracked down a product that ticked all the boxes for us here at Chunk. Turns out Peas is the answer – yep – a glaze made from peas!
It really is a truly rustic gourmet pasty!
Potato (19%), fortified WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamine), vegetable shortening (RSPO palm, rapeseed oil), water, butternut squash (10%), sweet potato (10%), onions (10%), wholemeal WHEAT flour, salt, rapeseed oil, vegetable bouillon (maltodextrin, salt, potato starch, yeast extract, sugar, onion, parsnip, sunflower oil, spices (turmeric, pepper, garlic, mace, nutmeg), herbs (parsley, lovage)). Glaze (water, vegetable protein (pea), dextrose). Black Pepper, Thyme, Rosemary.
Whilst every care is taken to prevent cross contamination this product is made in kitchens that handle meat and dairy products.
Allergens: Including Wheat Gluten, see ingredients in BOLD.
This pasty is made in kitchens that may also handle mustard, sesame seed or nuts.
Ready to eat cold – but best heated in an oven for true pasty pleasure!
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.