American Hotdog Pie
Recipe Steps
Pie filling
Group 1
-
g/ml:
350
800
400
250
450
500 -
Ingredients:
Tasty cheese
Sliced hot dog (skin on)
Finely diced brown onion
American mustard
Tomato ketchup
Cooked bacon chopped -
Method:
Divide Group 1 ingredients over 24 pies. Place inside the pie casing with the following order: tasty cheese, sliced hot dog, onion, mustard, ketchup and bacon.
- 2750
- Total Weight
Cheese sauce
Group 1
-
g/ml:
120
100
1000
60
400 -
Ingredients:
EOI Sovereign
Flour
Warm milk
Dijon mustard
Tasty cheese -
Method:
Melt the EOI Sovereign, add the flour and mix until combined over heat. Whisk in 250ml of milk and whisk until combined. Add remaining milk and mix and combine until it starts to boil. Remove from heat and add mustard and cheese and combine. Divide the sauce over 24 pies by placing it on top on top of the pie. Bake at 180 for 25 min or
until baked.
- 1680
- Total Weight
Pastry for pie bottom
Group 1
-
Ingredients:
EOI Pie Bottom Pastry -
Method:
Make up in the usual manner.
Additional Information:
Baking
230°C for 15-20 minutes
Make up Procedure
Line, fill & top pies in the normal manner.
Freezing
Meat pie filings are suitable for freezing in a baked or unbaked state and are completely freeze – thaw stable.
Recipe Uses:
Sovereign 15kg
Premium cake margarine with a buttery baked through flavour. Ideal as a partial or total replacement for butter.
Vantage 15kg
Vegetable shortening for pie base and quiche. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
Trio 15kg
Traditional shortening used for pie base and quiche.
