![]() ![]() Please Note: The details above are correct as of 1 July 2023 but as we are constantly improving our recipes it is essential to check the label on the packaging. When pastry dough has chilled, roll it out onto a lightly floured surface to a circle roughly 12 inches in diameter. Add mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper, and sauté for about 5 minutes until golden. Ingredients 300g puff pastry ready rolled 5 onions, peeled and sliced 1 garlic clove, chopped 20 anchovies in olive oil 4 sprigs of thyme 50g butter. This product is made in our kitchen in Kent, using ingredients of varied origin. While the onions are roasting, cook the mushrooms. Onions (45%), Shortcrust Pastry (26%) ( Wheat Flour (Calcium Carbonate, Iron, Nicotinamide (Vit B3), Thiamine Hydrochloride (Vit B1)), Butter, Water, Free Range Pasteurised Egg Yolk, Lemon Juice, Salt), Double Cream, Semi-Skimmed Milk, Free Range Pasteurised Whole Egg, Italian-Style Hard Cheese (4%), Garlic, Butter, Salt, Roast Onion Stock (Maltodextrin, Reconstituted Roast Onion (Water, Roast Onion Powder), Salt, Molasses, Water, Soya Bean, Wheat, Salt, Sugar, Sunflower Oil, Onion Powder, Yeast Extract), Sugar, Thyme. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). We never put additives or preservatives into our food. Place the butter in a 26cm non-stick ovenproof frying pan on a medium heat. Unfold each puff pastry sheet onto an ungreased baking sheet. Reduce heat to medium-low cook, uncovered, for 40 minutes or until deep golden brown, stirring occasionally. AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME. Peel the onions and halve across the middle. In a large skillet, saute onion in oil and butter until softened.
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