Succulent vegan chickun cutlets in a Japanese curry sauce.
Cooking Instructions:
Preheat oven to 180 degrees C/ Gas mark 6. Remove outer packaging, but leave the pie in its foil. Brush with milk alternative of your choice (optional). Place onto a preheated baking tray. Cook in the centre of the fan oven for 45-50 minutes (frozen) or 30 minutes (chilled) or until golden.
Ingredients: Katsu Curry Pie Filling [Water, Carrots, Japanese Curry [Wheat Flour, Vegetable Oils (Palm Oil, Rapeseed Oil), Salt, Sugar, Curry Powder (Turmeric, Coriander, Cumin, Fenugreek, Orange Peel, Spices), Flavour Enhancers: E621, E627, E631, Colour: E150a, Spices (Pepper, Chilli Pepper, Garlic, Celery Seed, Mustard), Malic Acid]], Vegan Shortcrust Pastry [Flour (Wheat), Vegetable Fat Spread [Vegetable Oils (Rapeseed, Palm, Sunflower), Water, Salt, Emulsifier (Mono and Diglycerides of Fatty Acids), Acid (Citric Acid), Vitamin A and D, Colour (Carotenes), Flavourings], Water, Salt], Young Vegans Seitan Chickun [Wheat gluten, Tofu (Soya), Chickpeas, Sunflower oil, Vegetable oil, Stock, Baking powder, Salt, Soybean Paste [Water, Soybean, Rice, Salt, Alcohol], Cider vinegar], Vegan Puff Pastry Sheets [Wheat Flour, Vegetables Fats and Oils (Palm, Rapeseed), Water, Salt]
*Allergens in bold
**This product may contain traces of other allergens due to possible cross-contamination.
