British Made
High in Protein
Source of Fibre
Alternative to Soya
1. Preheat the oven to 180 degrees
2. Roughly chop the hydrated Pea Protein Chunk into smaller pieces.
3. In a large mixing bowl add all the filling ingredients, stir to combine and season to taste with salt and pepper.
4. Lay out the pastry rounds and divide the mix between them all, leaving a gap around the edge of each circle.
5. Brush the edges with a little of the beaten egg and fold each pasty in half over the filling to create a semi-circle, pressing the edges together to seal.
6. Place on non-stick baking sheets, brush with a little more beaten egg and cut 2-3 small slits in the top of each one to allow the steam to escape as they cook.
7. Cook in the oven for about 20 minutes until golden brown.
Skin on potato wedges I Mixed steamed vegetables
Developed to hydrate quickly in cold water, our Pea Protein Chunk can be used to create mock chicken and pulled pork-like textures in ‘grab-and-go’ foods, street food style dishes and hydrate-to-eat convenience meals
It provides dishes with an allergen free and veg-led ingredient, and is ideal for substituting or reducing the beef content in traditional mince-based meals.
Novo Farina Ltd,
11 Francis Way,
Bowthorpe Employment Area,
Norwich,
NR5 9JA
Registered Address: Novo Farina Ltd, 11 Francis Way, Bowthorpe Employment Area, Norwich, NR5 9JA | Registered in England: No. 10324982
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