It’s Foodie Friday and here is another review of a vegetarian option for a “grab and go” lunch. This time it is for Wicked Kitchen’e Curried Cauli Pasty. It is ready to eat, but heating does improve it.
Let me first say that 150g it is an okay sized lunch “main dish.” At 361 calories it is not impossible to build around it as well, perhaps with a piece of fruit or some carrot sticks.
The pasty itself, I found to be rather average in cold form. The pastry was very crumbly, and the filling, while not generousness, was adequate to flavour the meal. The vegetable element was firm, but the curry was not in your face. If you like just a hint of flavour it may well be your thing. If you prefer rich Indian tastes, you will find it disappointing.
INGREDIENTS: Root Vegetables (36%) [Potato, Swede, Onion], Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Palm Oil, Roast Turmeric Cauliflower (12%) [Cauliflower, Turmeric, Rapeseed Oil], Water, Cornflour, Rapeseed Oil, Salt, Rice Flour, Dried Potato, Coriander, Black Onion Seed, Black Pepper, Chilli Flakes, Soya Bean, Apple Extract, Parsley, Emulsifier (Mono- and Di-Glycerides of Fatty Acids), Dextrose, Turmeric Powder, Tricalcium Phosphate, Sea Salt, Stabiliser (Gellan Gum), Riboflavin, Vitamin B12, Vitamin D2.
As you can see from the ingredients list the “cauliflower,” the name of which the pasty bears, is actually dwarfed in proportion to root veg. I don’t know if this is a purposeful recipe choice for taste and texture, or if it is just a response for bad brassica harvests in Europe this past season. The balance does seem to work however.
On the fat front, do take note that the pasty has 19.5 g of fat (28% of daily recommendation) of which 9.7 g (49% of recommended) are saturates.
All in all it is an okay pasty, but one for only occasional consideration because of both fat content and only slightly above average taste. Overall rating 3.35/5.