Egg and Bacon Pie
EOI Flex Pie Puff Pastry 1/2 Paste for pastry top
Method:To create the pie filling, whisk Group 1 ingredients together in a bowl.
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 mixture, whisk Group 2 ingredients together in a bowl.
Method:Pour 70 ml of the base filling mixture into the pie shell. Sprinkle 30g of bacon into each pie, then crack 1 egg into the centre of the pie, being careful not to break the yolk. Cover with 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 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.
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.