Chicken Tikka Puff Pastry Pie
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 264 kcal | 13% |
| Fat | 15.2 g | 22% |
| of which saturates | 7.6 g | 38% |
| Carbohydrate | 22.7 g | 9% |
| of which sugars | 1.8 g | 2% |
| Fibre | 1.0 g | — |
| Protein | 8.7 g | 17% |
| Salt | 0.43 g | 7% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Allergy Advice! For allergens see highlighted ingredients. Chicken (28%), Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin), Single Cream (Milk), Palm Oil, Water, Butter (Milk), Tomato Paste, Rapeseed Oil, Coconut Milk (Coconut Extract, Water), Onions, Cornflour, Pasteurised Egg, Salt, Coriander, Ground Spices (Coriander, Cumin, Ginger, Paprika, Cayenne Pepper, Turmeric, Black Pepper, Allspice, Cardamom, Nutmeg, Cloves, Sweet Cinnamon (Cassia)), Glucose Syrup, Yeast Extract, Chickpea Flour, Tomato Purée, Concentrated Onion Juice, Tapioca Starch, Dried Garlic, Black Onion Seeds, Ground Bay Leaves, Colour: Paprika Extract, Dried Onions Nutritional Data Typical Values Energy kJ Energy kcal Fat of which saturates Carbohydrate of which sugars Fibre Protein Salt Serves: 1 per 100g 1104 264 15.2g 7.6g 22.7g 1.8g 1.0g 8.7g 0.43g per 200g pie 2208 528 30.4g 15.2g 45.4g 3.6g 2.0g 17.4g 0.86g Reference intake (adult) 8400kJ/
- E160cPaprika extractColour
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
50% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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