Jus Rol Shortcrust Pastry
SKU
A460
EAN: 5010084303695
VAT: 0.00% (A)
Brand: Jus Rol
Jus Rol Shortcrust Pastry is a delicious and convenient way to create a range of delicious sweet and savoury dishes. It is made with simple, high quality ingredients, including wheat flour, vegetable fat and salt, and is suitable for vegetarians. This pastry has a delicate, crumbly texture, and is easy to roll out and shape, making it ideal for pies, tarts and quiches. It can also be used for decorative purposes, such as lattice tops, or as the base for sweet treats such as mince pies or jam tarts.
contains
Gluten, Palm Oil
free from
Celery, Crustaceans, Eggs, Fish, GM, Lupin, Molluscs, Mustard, Tree Nuts, Milk, Peanuts, Sesame Seeds, Sulphur Dioxide, Soyabeans
suitable for
Vegetarians, Vegans
Ingredients
WHEAT flour, vegetable oils and fats (palm, rapeseed), water, sugar, salt, emulsifier (mono- and diglycerides of fatty acids), flour treatment agent (ascorbic acid).
Preparation
Ensure the pastry is thoroughly defrosted before use.
1. Remove required amount of blocks from outer packaging and defrost at room temperature for at least 2&½ hours before use. Alternatively, defrost overnight in a refrigerator and then stand at room temperature for at least 1 hour before use.
2. After defrosting the pastry should be cool and flexible.
3. Cut the block into 2 2. Lightly flour both the work surface and the pastry. Roll out each piece to the desired thickness (about 3 - 4mm is recommended). Allow the sheet to stand for 5 minutes to help reduce shrinkage. If the pastry is difficult to roll out it may still be too cold and must be left to defrost longer.
4. Bake in a preheated oven at 200ºC/400ºF/Gas Mark 6 or at the temperature required by your recipe.
For best results for hand rolling cut the block into 2 2 and roll out each separately. Each half rolls to approximately 50cm x 38cm. Alternatively the whole block can be rolled down to a sheet of approximately 70cm x 50cm. If you have mechanical rolling equipment the sheet will roll down to approximately 120cm x 30cm. As a guide, depending on the size of sheet used and its final thickness, each block will yield the approximate quantities of pastry items listed below.
1. Remove required amount of blocks from outer packaging and defrost at room temperature for at least 2&½ hours before use. Alternatively, defrost overnight in a refrigerator and then stand at room temperature for at least 1 hour before use.
2. After defrosting the pastry should be cool and flexible.
3. Cut the block into 2 2. Lightly flour both the work surface and the pastry. Roll out each piece to the desired thickness (about 3 - 4mm is recommended). Allow the sheet to stand for 5 minutes to help reduce shrinkage. If the pastry is difficult to roll out it may still be too cold and must be left to defrost longer.
4. Bake in a preheated oven at 200ºC/400ºF/Gas Mark 6 or at the temperature required by your recipe.
For best results for hand rolling cut the block into 2 2 and roll out each separately. Each half rolls to approximately 50cm x 38cm. Alternatively the whole block can be rolled down to a sheet of approximately 70cm x 50cm. If you have mechanical rolling equipment the sheet will roll down to approximately 120cm x 30cm. As a guide, depending on the size of sheet used and its final thickness, each block will yield the approximate quantities of pastry items listed below.
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