Project Description

Vegetable Short Crust

A selection of tender mixed vegetables cooked in a special blend of spices baked in a shortcrust pastry.

Ingredients

Wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin); Mixed vegetables (36%) (diced sweet potatoes, diced carrots, diced butternut squash, peas, diced onions, green beans, broad beans, sweetcorn); Margarine (palm oil, salt, water); Vegetable fat (palm, rapeseed, sunflower); Water; Seasoning mix (spices (contains mustard, celery), cornflour, salt, modified starch, flavour enhancer: monosodium glutamate; wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), hydrolysed vegetable protein (soya), garlic powder, onion powder, herb, black pepper extract, colour: ammonia caramel); Sugar; Salt; Garlic puree; Scotch bonnet chilli puree; Colours: annatto, curcumin; Preservatives: calcium propionate, potassium sorbate.

Allergen Information

For allergens, including cereals containing gluten, see ingredients in bold.

Nutrition

Typical Values – 100g provides

Energy 1262KJ 302Kcal, Fat 16g, of which saturates 7.5g, Carbohydrates 35g, of which Sugars 3.4g, Protein 5.2g, Salt 0.83g

approved logo