Chicken and Green Peppercorn Pie
Pastry for pie top
Washed leek (white part only) thickly sliced
Method:In a Pot add some oil, and cook until leek softens.
Method:Add to the Pot and bring to the boil.
Ingredients:Green peppercorns drained & rinsed
Ingredients:Diced chicken thighs
Method:Add to the pot and bring back to the boil and simmer until meat is tender.
Method:Mix together. Bring the meat mixture to the boil and add to the meat until it thickens.
Method:Add to the meat mixture.
- Total Weight
Pastry for pie bottom
Ingredients:EOI Pie Bottom Pastry
Method:Make up in the usual manner.
230°C for 15-20 minutes
Make up Procedure
Line, fill & top pies in the normal manner.
Meat pie filings are suitable for freezing in a baked or unbaked state and are completely freeze – thaw stable.
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.
Vegetable shortening for pie base and quiche. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
Traditional shortening used for pie base and quiche.
Perfex Ready Bits Medium 15kg
Medium grade margarine in ready bits form for use in all puff pastry lines.
Pastrex Ready Bits Medium 15kg
Pastrex Ready Bits Medium is a medium grade margarine in ready bits form for use in all puff pastry lines.
Pastrex Ready Bits Hard 15kg
Hard grade margarine in ready bits form for use in all puff pastry lines.