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.



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