Filled Products:

• Pasties – Preheat oven to 220oC (10oC less for fan forced).  Tray up product and allow to temper for 20 minutes if desired.  Bake at 210oC for 25 minutes or until golden brown.

• Triangles (all sizes) – Preheat oven to 220oC (10oC less for fan forced).  Tray up product and bake at 200-210oC for 20 minutes or until golden brown.  Product may be baked frozen or allowed to thaw.

• Sausage Rolls – Preheat oven to 220oC (10oC less for fan forced). Tray up product with no less than 25mm between each row.  Bake at 210oC for approximately 25 minutes, reducing the temperature if rolls colour too quickly.  Use the same procedure for Chilli Rolls and Vegetarian Spinach Rolls.

Unfilled Shells:

• Savoury pie shells – Leave required number of shells and tops in cold room overnight.  Fill shells with COLD filling, top with lid, glaze with the product of your choice and bake as normal.  Please note that placing hot filling into the raw pastry may cause blistering of the pastry shell and result in an unsatisfactory end result.

• Shortbread shells – Preheat oven to 180oC.  Bake for approximately 15-20 minutes or until cooked.

PLEASE NOTE THAT BAKING TIMES ARE APPROXIMATE ONLY AND MAY VARY ACCORDING TO OVEN TYPE.