EOI Short Eating Pie Pastry
This is a traditional pie bottom recipe that is also ideal for savoury pastries. This quantity is suitable for a 20 litre bowl.
Group 1
-
g/ml:
1400
1400
-
Ingredients
EOI Pride or EOI Gilt
Bakers flour -
Method:
Use a dough hook and blend together well, to a crumbly consistency.
Group 2
-
g/ml:
2300
60
60
60 -
Ingredients
Sponge flour
Salt
Baking powder
Milk powder -
Method:
Add to Group 1 and mix well until crumbly.
Group 3
-
g/ml:
1400 -
Ingredients
Water -
Method:
Add to groups 1 and 2, machine until clear and smooth. DO NOT OVER MIX.
Additional Information:
Yield:
Bottoms and tops for 72 pies.
Point of importance:
1. This dough does not require any turns and can be used straight from the machine.
2. Adjust water level depending on flour strength.
And use either:
EOI Pride or EOI Gilt
Recipe Uses:
Pride Block 12.5kg
Premium vegetable margarine for use in all quiche base and short pastry lines. Ideal as a partial or total replacement for butter. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
Gilt 12.5kg
Premium butter flavour margarine for all short pastry, sweet crust & quiche bases. Ideal as a partial or total replacement for butter.
