Chocolate Chili Beef and Chorizo Pie
Pastry for pie top
Ingredients:Chopped chorizo sausage
Method:Cook in pot to release the fat and until crispy. Then remove from pot.
Dried chilli flakes
Method:Add Onions to pot and cook for 5 minutes. Then add remaining ingredients and cook for a further 2 minutes.
Ingredients:Diced chuck steak
Method:Add to the pot as well as the chorizo. Stir through and coat the meat in with the spices.
Beef stock powder
Ground black pepper
Dark chocolate (85% cocoa)
Method:Add to the pot and stir to combine. Bring to a simmer and cook until 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.
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.