Honey Mustard Chicken Pie
Pastry for pie top
Ingredients:Diced chicken thighs
Method:Brown chicken in pot.
Method:Add all into a pot and bring to the boil. Cover and simmer until chicken is cooked and tender.
Ingredients:Button mushrooms diced into 8ths.
Method:Add to Group 2 once chicken is cooked. Bring back to the boil.
Method:Mix together to thicken.
Ingredients:Grated tasty cheese
Method:Once thickened and removed from the heat add the tasty cheese and stir through. Allow to cool before putting filling into pies.
- 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.
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.
Perfex Ready Bits Medium 15kg
Medium grade margarine in ready bits form for use in all puff pastry lines.
Perfex Ready Bits Hard 15kg
Hard grade all vegetable margarine ready bits for use in puff pastry lines. This product is virtually Trans Free and is suitable for vegetarian and vegan use.