This recipe was first used in one of our pies and won Gold at this years Taste of the West awards. We couldn’t pass up the opportunity to put it in a pasty and Summer Special!
Jackfruit is an amazingly funky fruit. High in vitamins B6 & C, a great source of both magnesium and potassium, it’s fleshy texture making it an ideal meat alternative – very similar to chicken.
Tasty curry-spiced Jackfruit, sweet potato, squash, peppers and coconut milk; wrapped in a wholewheat turmeric (also super good for you) -spiced short crust pastry and topped with a few fennel seeds.
Spice up your summer with the Spicy Jack Pasty.
It’s bursting with flavour.
Go on – take a chunk!
WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamine), vegetable shortening (RSPO palm, rapeseed oil), wholemeal WHEAT flour (WHEAT), Jackfruit (9%), butternut squash, sweet potato, tomato passata, spinach, cream (MILK), onions, potato, coconut milk, natural yoghurt (MILK), Glaze (water, vegetable protein (pea), dextrose), salt, ginger puree, peppers, garlic puree, lime juice, sultanas, fennel seeds, turmeric, rapeseed oil, garam masala, (<1%), butter (MILK), cumin, coriander, chilli powder (<1%), water, desiccated coconut, fenugreek, chat masala, sugar, cinnamon.
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 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.