Eggs Benedict Pie
Method:To create the pie filling, whisk Group 1 ingredients together in a bowl.
Method:Pour 85 ml of the base filling mixture into the pie shell, sprinkle 30g bacon into each pie, bake as an open top pie.
Method:Allow to cool, add 1 poached egg and pour over 30g of hollandaise sauce, dress with a sprig of parsley.
Pastry for pie bottom
180°C for 10 mins then reduce heat to 160°C for a further 15 mins.
High quality shortening plasticised for pie base and quiche.
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.