Recipes > Gourmet Savoury Pastries > Lamb and Rosemary Pie

Lamb and Rosemary Pie

Recipe Steps

Pastry for pie top

Group 1

Pie filling

Group 1
  • g/ml:
    2500
    2500
    5000
    50
    25
  • Ingredients:
    Lamb mince
    Diced lamb
    Water
    Garlic
    Rosemary
  • Method:
    Brown meat in hot pan and add water.

    Add garlic and rosemary and bring to boil and simmer until meat is tender.
Group 2
  • g/ml:
    200
  • Ingredients:
    Whole grain mustard
  • Method:
    Add to Group 1 and bring back to boil.
Group 3
  • g/ml:
    1000
    1250
  • 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.
  • 12525
  • Total Weight

Pastry for pie bottom

Group 1

Additional Information:

Baking
230°C for 15-20 minutes

Make up Procedure
Line, fill and top pies in the normal manner.

Freezing
Meat pie fillings are suitable for freezing in a baked or unbaked state and are completely freeze-thaw stable.

Recipe Uses:

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.

Trio 15kg

Traditional shortening used for pie base and quiche.



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