Top 10 · Updated October 2026

Best Low-Sugar Meat In Puff Pastry

The 10 lowest-sugar meat in puff pastry products on this list range from 0 g to 1 g of sugar per 100 g. The meat in puff pastry with the least sugar per 100 g, ranked using label data. Ties are broken by Nutri-Score. We checked 75 meat in puff pastry with complete data.

  1. 1 Paté Lorrain

    Paté Lorrain

    Thiriet · 500 g
    d NOVA 4 251 kcal 0 g sugar 11 g protein 15 g fat

    Also: Palm oil free

  2. 2 10 feuilletés à la viande

    10 feuilletés à la viande

    Thiriet · 1 kg
    d NOVA 4 272 kcal 0 g sugar 7.1 g protein 18 g fat
  3. 3 Feuilletés à la viande

    Feuilletés à la viande

    Thiriet
    d 271 kcal 0 g sugar 7.1 g protein 18 g fat
  4. 4 Friand à la viande

    Friand à la viande

    Charculor · 2 x 150 g
    d 314 kcal 0.5 g sugar 11 g protein 22 g fat
  5. 5 Tourtons a la viande VBF Hautes Alpes

    Tourtons a la viande VBF Hautes Alpes

    La maison du tourton · 250 g
    d NOVA 3 330 kcal 0.6 g sugar 9 g protein 20.3 g fat

    Also: Palm oil free · No additives

  6. 6 Friand

    Friand

    Metzger Muller
    e 301 kcal 0.7 g sugar 11.1 g protein 19.6 g fat
  7. 7 4 friands à la viande

    4 friands à la viande

    Toque du Chef · 440 g
    d NOVA 3 352 kcal 0.9 g sugar 9.8 g protein 23 g fat

    Also: Palm oil free

  8. 8 Feuillete a la viande

    Feuillete a la viande

    Michel Bolard · 2 x 140 g
    e 316 kcal 0.9 g sugar 11 g protein 18 g fat
  9. 9 Friand À La Viande

    Friand À La Viande

    e 436 kcal 0.9 g sugar 10.9 g protein 29.2 g fat
  10. 10 Friands à la viande 2x110g

    Friands à la viande 2x110g

    U · 220 g
    e NOVA 3 340 kcal 1 g sugar 10 g protein 24 g fat

    Also: Palm oil free

How we built this list

We ranked all published meat in puff pastry on Foodmetria that have a photo and the required nutrition data, using values per 100 g from the product label. Ties are broken by Nutri-Score and by how often shoppers scan the product. Rankings update automatically as label data changes. Read our methodology.

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