Big Breakfast Pie
EOI Flex Pie Puff Pastry 1/2 Paste for pastry top
Method:Place the water in the machine bowl first. Add the dry ingredients and mix with a dough hook until almost clear. (approx. 3/4 minute)
Method:Add EOI Flex and mix as desired. (best results will be gained by not over mixing the dough)
- Total weight
- This quantity is suitable for a 20 litre bowl.
Make up Procedure
Half paste requires four half turns (2 half-turns – rest – 2 half turns). Three quarter requires five half turns (3 half turns – rest – 2 half turns). Allow 15 minutes rest before rolling and cutting
Method:To create the pie filling, whisk Group 1 ingredients together in a bowl.
Hash brown cooked
Method:Pour 15ml of the pie filling mixture into the pie shell, shape 1 sausage around the inside of the pie and sprinkle 20g bacon into each pie. Pour a further 50ml of filling mixture into the pie, add 20g mushrooms, and top with half a hash brown. Then add the puff pastry top and wash with milk.
Pastry for pie bottom
Ingredients:EOI Vantage or Trio
Method:Using as pie bottom and pie top in the normal manner.
180°C for 10 mins then reduce heat to 160°C for a further 15 mins.
Flex Ready Bits Hard 15kg
Premium hard grade all vegetable shortening ready bits for use in all puff pastry lines. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
Flex Ready Bits Medium 15kg
Premium medium grade all vegetable shortening ready bits for use in all puff pastry lines. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
Duo Vegetable 12kg
Vegetable shortening specially developed for premium quality, pie base and quiche. This product is virtually Trans Free and is suitable for vegetarian and vegan use.