A filling composition for a coated food product comprises animal matter, a protein extender, modified starch, fibre and water. The animal matter may be in an amount from 25 to 60%, the protein extender in an amount from 2 to 7%, the modified starch in an amount from 3.5 to 9.5%, the fibre in an amount from 1 to 4.5%, and the water in an amount from 30 to 60% by weight of the filling composition. The modified starch may be heat-sensitive modified starch and may be derived from potato, maize, tapioca or wheat. Also disclosed is a coated food product comprising a filling composition as described above and a coating material.
