Last Updated: 17th April 2024

Smoked Cheese, Onion & Potato Pasty

Shortcrust Pastry : Info: Block (**Wheat** Flour (with Calcium, Iron, Niacin, Thiamin), Margarine(Palm Oil, Rapeseed Oil), Water.), 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 Onion), 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

  • Eggs
  • Gluten
  • Milk
  • Mustard
  • Wheat

 Does not contain

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

  • Halal
  • Vegetarian

Energy 3508kj 838kcal
41.92%
Fat 48.74g
69.63%
Saturates 20.19g
100.95%
Sugars 5.89g
6.55%
Salt 1.42g
23.67%
% of an adult’s reference intake
Typical Values Per Portion % RDA
Energy (KJ)350841.92
(KCal)83841.92
Fat (g)48.7469.63
of which saturates (g)20.19100.95
Carbohydrates (g)83.1331.97
of which sugars (g)5.896.55
Protien (g)19.839.6
Fibre (g)4.40
Salt (g)1.4223.67
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.