Lamb and Rosemary Pie
Pastry for pie top
Method:Brown meat in hot pan and add water.
Add garlic and rosemary and bring to boil and simmer until meat is tender.
Ingredients:Whole grain mustard
Method:Add to Group 1 and bring back to boil.
Ingredients:EOI Pie Time
Water - cold
Method:Make a slurry of Group 3 then remove combined Group 1 and 2 from heat and stir in Group 3 until combined. There is no need to return the mixture to the heat.
- 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 and top pies in the normal manner.
Meat pie fillings are suitable for freezing in a baked or unbaked state and are completely freeze-thaw stable.
Pie Time 15kg
Aussie meat pie premix MSG Free, all in one mix, just add meat & water. Additional flavours can be added for variety.
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.
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.
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.
Traditional shortening used for pie base and quiche.