Chicken Banana Curry Pie
Pastry for pie top
Dry mustard powder
EOI Monarch cake margarine
Ground black pepper
Method:In a food processor, puree Group 1 until the banana is fully blended.
Ingredients:Diced chicken thigh
Method:Brown the meat in a hot pot. Then add group 1 to the pot.
Method:Add to the pot and mix in to combine. Bring to the simmer and cook until the meat is tender.
Method:Mix together to combine. Bring meat to the boil and add to the meat and stir for 2 minutes over heat. Remove from heat once completed.
- 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.
Premium vegetable cake margarine with a buttery, baked through flavour. Ideal as a partial or total replacement for butter. This product is virtually Trans Free and is suitable for vegetarian use.
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.