Morrisons Ready Roll Shortcrust Pastry (320g)

Ready to Bake Great for Dessert Pies & Savoury Tarts • Wm Morrison Supermarkets Limited, Gain Lane, Bradford, BD3 7DL. • Packaging: Reusable

Ready to Bake Great for Dessert Pies & Savoury Tarts • Wm Morrison Supermarkets Limited, Gain Lane, Bradford, BD3 7DL. • Packaging: Reusable

Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Palm Oil, Water, Rapeseed Oil, Concentrated Lemon Juice, Salt, Preservative (Potassium Sorbate), Inactive Dried Yeast, Flavouring, Emulsifier (Mono and Diglycerides of Fatty Acids), Acidity Regulator (Citric Acid), Colour (Carotenes), Flour Treatment Agent (Ascorbic Acid) Contains: Wheat

Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Palm Oil, Water, Rapeseed Oil, Concentrated Lemon Juice, Salt, Preservative (Potassium Sorbate), Inactive Dried Yeast, Flavouring, Emulsifier (Mono and Diglycerides of Fatty Acids), Acidity Regulator (Citric Acid), Colour (Carotenes), Flour Treatment Agent (Ascorbic Acid) Contains: Wheat

Directions for use: Oven cook - From Chilled Cooking appliances vary. These instructions are given as a guide. Please ensure that the product is piping hot throughout before serving. If product is frozen, defrost thoroughly and cook as chilled. 200°C, Fan 180°C, Gas 5, 10-15 min Pre-heat your oven as shown. Remove from the fridge 20 minutes before use. Remove all packaging. Unroll pastry, leave on baking paper provided. If the pastry begins to crack on unrolling, leave for 5-10 minutes more. Using a fork, prick the pastry all over. Cut and use as stated in your recipe. Place on the middle shelf of a pre-heated oven for 10-15 minutes or the time stated in your recipe. Storage and Usage Statements Suitable for Home Freezing Keep Refrigerated Recipe: Roasted Vegetable Quiche - 320g shortcrust pastry - 350g mixed vegetables cut into even sized pieces about 2.5cm (we used red pepper, red onion, courgette, button mushrooms and broccoli). - Small handful of fresh spinach leaves. - 1 tablespoon balsamic vinegar - 1 tablespoon olive oil - 3 x large eggs - 200ml single cream - 50g soft goat's cheese, cut into slices - 50g Cheddar cheese, grated - 5 x cherry tomatoes, halved - 1 tablespoon tomato purée - 1 tablespoon fresh thyme - 1 tablespoon fresh parsley, chopped - Salt and pepper 1. Remove pastry from fridge 60 minutes before required. Pre-heat oven to 180°C/350°C/Gas Mark 4. Line a 20cm flan dish with the pastry, trimming off any excess pastry. Prick base all over with a fork. Line the pastry with greaseproof paper and fill with baking beans/uncooked rice. Bake for 10 minutes. Remove the greaseproof paper and beans and return to oven for 5 minutes. Leave to cool then brush the base with the tomato purée. 2. Put prepared vegetables (except cherry tomatoes and spinach) in a large bowl, add the balsamic vinegar and olive oil and mix well to coat. Spread out vegetables on a baking tray and roast in the oven for 12-15 minutes. 3. Beat together the eggs and cream. Season with salt and pepper. 4. Arrange the roasted vegetables, cherry tomatoes, spinach and prepared cheese evenly over the flan base. 5. Pour over the cream and egg mixture and return to the oven for 20-25 minutes until the filling is firm. Storage recommendation: Keep refrigerated. Use within 3 days of opening. Do not exceed the date shown. Suitable for home freezing. Freeze as soon as possible and within the date indicated. Best within 3 months. Defrost thoroughly in the refrigerator and use the same day. Once thawed, do not refreeze. Chilled

Directions for use: Oven cook - From Chilled Cooking appliances vary. These instructions are given as a guide. Please ensure that the product is piping hot throughout before serving. If product is frozen, defrost thoroughly and cook as chilled. 200°C, Fan 180°C, Gas 5, 10-15 min Pre-heat your oven as shown. Remove from the fridge 20 minutes before use. Remove all packaging. Unroll pastry, leave on baking paper provided. If the pastry begins to crack on unrolling, leave for 5-10 minutes more. Using a fork, prick the pastry all over. Cut and use as stated in your recipe. Place on the middle shelf of a pre-heated oven for 10-15 minutes or the time stated in your recipe. Storage and Usage Statements Suitable for Home Freezing Keep Refrigerated Recipe: Roasted Vegetable Quiche - 320g shortcrust pastry - 350g mixed vegetables cut into even sized pieces about 2.5cm (we used red pepper, red onion, courgette, button mushrooms and broccoli). - Small handful of fresh spinach leaves. - 1 tablespoon balsamic vinegar - 1 tablespoon olive oil - 3 x large eggs - 200ml single cream - 50g soft goat's cheese, cut into slices - 50g Cheddar cheese, grated - 5 x cherry tomatoes, halved - 1 tablespoon tomato purée - 1 tablespoon fresh thyme - 1 tablespoon fresh parsley, chopped - Salt and pepper 1. Remove pastry from fridge 60 minutes before required. Pre-heat oven to 180°C/350°C/Gas Mark 4. Line a 20cm flan dish with the pastry, trimming off any excess pastry. Prick base all over with a fork. Line the pastry with greaseproof paper and fill with baking beans/uncooked rice. Bake for 10 minutes. Remove the greaseproof paper and beans and return to oven for 5 minutes. Leave to cool then brush the base with the tomato purée. 2. Put prepared vegetables (except cherry tomatoes and spinach) in a large bowl, add the balsamic vinegar and olive oil and mix well to coat. Spread out vegetables on a baking tray and roast in the oven for 12-15 minutes. 3. Beat together the eggs and cream. Season with salt and pepper. 4. Arrange the roasted vegetables, cherry tomatoes, spinach and prepared cheese evenly over the flan base. 5. Pour over the cream and egg mixture and return to the oven for 20-25 minutes until the filling is firm. Storage recommendation: Keep refrigerated. Use within 3 days of opening. Do not exceed the date shown. Suitable for home freezing. Freeze as soon as possible and within the date indicated. Best within 3 months. Defrost thoroughly in the refrigerator and use the same day. Once thawed, do not refreeze. Chilled