Last Updated: 12th July 2024

Smoked Cheese, Onion & Potato Pasty

Shortcrust Pastry : Block (**WHEAT** flour, vegetable oils and fats (palm, rapeseed), water, sugar, salt, emulsifier (mono- and diglycerides of fatty acids), flour treatment agent (ascorbic acid).), Potatoes : Baker : 50's (Jacket Potato), Onions : Large (Whole Onion), Applewood (Mild Cheddar Cheese (Pasteurised **Milk**, Starter Cultures, Salt, Vegetable Rennet), Natural Smoke Flavouring, Paprika.), Milk Semi Skimmed : Poly (**Milk**), Spring Onion (Spring Onions), Beechwood Eggs : Free Range : Medium, Vegetable Oil : Extended Life (Refined Rapeseed Oil, Anti-Foaming Agent Dimethylpolysiloxane.), Wessex Mill Plain Flour (**Wheat** flour, calcium carbonate, niacin, iron, thiamine.), English Mustard (Water, **Mustard** Flour (18%), Sugar, Salt, Fortified **Wheat** Flour (**Wheat** Flour, Calcium Carbonate, Iron, Niacin And Thiamin), Acidity Regulator (Citric Acid), Rapeseed Oil, Ground Turmeric, Stabiliser (Xanthan Gum), Flavouring, Colour (Lutein), Antioxidant (Ascorbic Acid).), Brakes Table Salt (Salt, Anti-caking Agent E535.), Whole : Black Peppercorns (Whole Black Pepper.)

 Contains

  • Barley
  • Eggs
  • Gluten
  • Milk
  • Mustard
  • Oats
  • Rye
  • Wheat

 Does not contain

  • Almonds
  • Brazilnuts
  • Cashews
  • Celery
  • Crustaceans
  • Fish
  • Hazelnuts
  • Lupin
  • Macadamia
  • Molluscs
  • Peanuts
  • Pecan
  • Pistachio
  • Sesame
  • Soya
  • Sulphur Dioxide
  • Tree Nuts
  • Walnuts

  • Halal
  • Vegetarian

Energy 3533kj 844kcal
42.22%
Fat 50.24g
71.77%
Saturates 21.99g
109.95%
Sugars 5.74g
6.38%
Salt 2.01g
33.42%
% of an adult’s reference intake
Typical Values Per Portion % RDA
Energy (KJ)353342.22
(KCal)84442.22
Fat (g)50.2471.77
of which saturates (g)21.99109.95
Carbohydrates (g)81.7831.45
of which sugars (g)5.746.38
Protien (g)19.6539.3
Fibre (g)1.10
Salt (g)2.0133.42
Weight (g)321.2-

Please note nutritional information is currently in beta mode and there may be discrepancies

This information is a guide only. Our kitchens handle other allergens and while we try to segregate products as far as possible, there is a risk of cross-contamination and any customers with allergen requirements should ask to speak to the Manager or Head Chef.