Pampas Frozen Butter Puff Pastry is Australia’s favourite, made with pure butter. The flakey layers of our puff pastry will melt in your mouth, whether you create a delicious tart, a hearty pie or sausage rolls. With Pampas Frozen Butter Puff Pastry, you can whip up all your favourite dishes in no time. Use it to make sausage rolls and flakey baked desserts.
Frozen puff pastry sheets made with butter. Smooth textured pastry without streaks or cracks.
Product Dimensions:
Sheet Length 243 – 247 mm
Sheet Width 245 – 249 mm
Directions For Use: For best result, bake puff pastry in preheated oven set to 200°C (conventional) or 180°C (fan forced). To separate frozen pastry sheets - simply slide a knife between the pastry sheets. To defrost pastry sheets- Allow pastry to thaw on a flat surface for 10-15 minutes at room temperature prior to use. Once thawed, do not refreeze.
Ingredients: Contains Cereals containing gluten, Milk Wheat flour, water, butter (milk), salt, food acid (300, 330)
Country of origin: Australia
Storage conditions: Store at or below -18°C. Keep frozen. Once thawed do not refreeze. Once opened, return unused puff pastry to the freezer in an airtight container or wrap in plastic to help avoid drying out. Pastry sheets are fragile and require careful storage and handling to avoid breakage.
Halal Certified
Recipes to try!
Raspberry & Chocolate Mousse Mille-Feuille (Front of Pack)
PREPARATION TIME: 25 minutes
COOKING TIME: 25 minutes
SERVES: 8
2 sheets Pampas Butter Puff Pastry, thawed
300g dark chocolate
11/3 cups (330ml) thickened cream
250g raspberries
Icing sugar, to sprinkle
1 Preheat oven to 220˚C conventional or 200˚C fan-forced. Line a large baking tray with baking
paper. Cut the pastry sheets into half. Place 3 pieces of pastry on tray. Bake for 25 minutes or
until pastry is golden and crisp. Cool on a wire rack.
2 Meanwhile, place chocolate in a medium heatproof bowl and place over a saucepan of
simmering water until chocolate melts. Remove from heat and cool until just warm. Meanwhile,
using an electric mixer, beat cream until firm peaks form. Refrigerate until ready to use. Whisk
half of cream into chocolate until combined. Whisk in remaining cream until combined. Fill a
piping bag with chocolate mousse. Pipe 3 small dots on a serving plate and arrange a piece of
pastry (the dots will help avoid the pastry from moving around the plate). Pipe half the mousse
onto the pastry. Top with raspberries. Repeat layers, finishing with pastry. Sprinkle with icing
sugar.
TIP Assemble mille-feuille up to 1-2 hours before serving or the pastry will soften. The trick to
cut the mille-feuille is to use kitchen scissors for the top two layers and a large knife for the
bottom layer of pastry.
For the extra half sheet of pastry, why not make Cinnamon Sugar Pastry Twists? Divide the
pastry sheet into 5 strips. Twist each strip 4-5 times. Place strips on a baking tray lined with
baking paper. Bake in preheated oven set to 200°C (conventional) or 180°C (fan forced) for 14
minutes until golden and puffed. While baking, make the cinnamon sugar by combining 1/2 tbsp
of caster sugar with 1/4 tsp of ground cinnamon. Once pastry is baked, brush strips with melted
butter and roll in cinnamon sugar to coat
Pork & Fennel Sausage Rolls (Back of Pack)
PREPARATION TIME: 25 minutes
COOKING TIME: 35 minutes
MAKES: 8 sausage rolls
1 tablespoon olive oil
1 medium fennel bulb, cored, finely chopped
2 garlic cloves, finely chopped
400g pork mince
1 teaspoon lemon rind
2 eggs
1/4 cup (30g) grated tasty cheese
2 tablespoons finely chopped fresh flat-leaf parsley
3 teaspoons fennel seeds
2 sheets Pampas Butter Puff Pastry, thawed
2 teaspoons sesame
tomato sauce, to serve
1 Heat oil in a large frying pan over medium heat. Cook fennel and garlic, stirring, for 8 minutes
or until softened and starting to golden. Set aside to cool.
2 Place pork, fennel mixture, lemon rind, 1 egg, cheese, parsley and 1 teaspoon fennel seeds
in a large bowl. Season with salt and pepper. Using hands, mix until well combined.
3 Preheat oven to 220˚C conventional or 200˚C fan-forced. Line a large baking tray with baking
paper.
4 Cut each sheet into four squares. Place 1/8th of pork mixture along one side of pastry and roll
to enclose. Place, seam-side down, on tray. Repeat with remaining pastry and pork mixture to
make another seven rolls.
5 Whisk remaining egg in a small bowl with fork until smooth and brush over rolls. Sprinkle with
sesame and remaining fennel seeds. Bake for 25 minutes or until pastry is golden and puffed
and filling is cooked through. Serve warm with tomato sauce.
TIP Freeze the assembled rolls, before brushing with egg. Place on a baking tray lined with
baking paper. Freeze. Once frozen, place in a snap-lock bag and freeze for up to 1 month. No
need to thaw them before baking, but they will take a little longer.
Pampas Frozen Butter Puff Pastry is Australia’s favourite, made with pure butter. The flakey layers of our puff pastry will melt in your mouth, whether you create a delicious tart, a hearty pie or sausage rolls. With Pampas Frozen Butter Puff Pastry, you can whip up all your favourite dishes in no time. Use it to make sausage rolls and flakey baked desserts.
Frozen puff pastry sheets made with butter. Smooth textured pastry without streaks or cracks.
Product Dimensions:
Sheet Length 243 – 247 mm
Sheet Width 245 – 249 mm
Directions For Use: For best result, bake puff pastry in preheated oven set to 200°C (conventional) or 180°C (fan forced). To separate frozen pastry sheets - simply slide a knife between the pastry sheets. To defrost pastry sheets- Allow pastry to thaw on a flat surface for 10-15 minutes at room temperature prior to use. Once thawed, do not refreeze.
Ingredients: Contains Cereals containing gluten, Milk Wheat flour, water, butter (milk), salt, food acid (300, 330)
Country of origin: Australia
Storage conditions: Store at or below -18°C. Keep frozen. Once thawed do not refreeze. Once opened, return unused puff pastry to the freezer in an airtight container or wrap in plastic to help avoid drying out. Pastry sheets are fragile and require careful storage and handling to avoid breakage.
Halal Certified
Recipes to try!
Raspberry & Chocolate Mousse Mille-Feuille (Front of Pack)
PREPARATION TIME: 25 minutes
COOKING TIME: 25 minutes
SERVES: 8
2 sheets Pampas Butter Puff Pastry, thawed
300g dark chocolate
11/3 cups (330ml) thickened cream
250g raspberries
Icing sugar, to sprinkle
1 Preheat oven to 220˚C conventional or 200˚C fan-forced. Line a large baking tray with baking
paper. Cut the pastry sheets into half. Place 3 pieces of pastry on tray. Bake for 25 minutes or
until pastry is golden and crisp. Cool on a wire rack.
2 Meanwhile, place chocolate in a medium heatproof bowl and place over a saucepan of
simmering water until chocolate melts. Remove from heat and cool until just warm. Meanwhile,
using an electric mixer, beat cream until firm peaks form. Refrigerate until ready to use. Whisk
half of cream into chocolate until combined. Whisk in remaining cream until combined. Fill a
piping bag with chocolate mousse. Pipe 3 small dots on a serving plate and arrange a piece of
pastry (the dots will help avoid the pastry from moving around the plate). Pipe half the mousse
onto the pastry. Top with raspberries. Repeat layers, finishing with pastry. Sprinkle with icing
sugar.
TIP Assemble mille-feuille up to 1-2 hours before serving or the pastry will soften. The trick to
cut the mille-feuille is to use kitchen scissors for the top two layers and a large knife for the
bottom layer of pastry.
For the extra half sheet of pastry, why not make Cinnamon Sugar Pastry Twists? Divide the
pastry sheet into 5 strips. Twist each strip 4-5 times. Place strips on a baking tray lined with
baking paper. Bake in preheated oven set to 200°C (conventional) or 180°C (fan forced) for 14
minutes until golden and puffed. While baking, make the cinnamon sugar by combining 1/2 tbsp
of caster sugar with 1/4 tsp of ground cinnamon. Once pastry is baked, brush strips with melted
butter and roll in cinnamon sugar to coat
Pork & Fennel Sausage Rolls (Back of Pack)
PREPARATION TIME: 25 minutes
COOKING TIME: 35 minutes
MAKES: 8 sausage rolls
1 tablespoon olive oil
1 medium fennel bulb, cored, finely chopped
2 garlic cloves, finely chopped
400g pork mince
1 teaspoon lemon rind
2 eggs
1/4 cup (30g) grated tasty cheese
2 tablespoons finely chopped fresh flat-leaf parsley
3 teaspoons fennel seeds
2 sheets Pampas Butter Puff Pastry, thawed
2 teaspoons sesame
tomato sauce, to serve
1 Heat oil in a large frying pan over medium heat. Cook fennel and garlic, stirring, for 8 minutes
or until softened and starting to golden. Set aside to cool.
2 Place pork, fennel mixture, lemon rind, 1 egg, cheese, parsley and 1 teaspoon fennel seeds
in a large bowl. Season with salt and pepper. Using hands, mix until well combined.
3 Preheat oven to 220˚C conventional or 200˚C fan-forced. Line a large baking tray with baking
paper.
4 Cut each sheet into four squares. Place 1/8th of pork mixture along one side of pastry and roll
to enclose. Place, seam-side down, on tray. Repeat with remaining pastry and pork mixture to
make another seven rolls.
5 Whisk remaining egg in a small bowl with fork until smooth and brush over rolls. Sprinkle with
sesame and remaining fennel seeds. Bake for 25 minutes or until pastry is golden and puffed
and filling is cooked through. Serve warm with tomato sauce.
TIP Freeze the assembled rolls, before brushing with egg. Place on a baking tray lined with
baking paper. Freeze. Once frozen, place in a snap-lock bag and freeze for up to 1 month. No
need to thaw them before baking, but they will take a little longer.
