Reuben Pie
Recipe Steps
PASTRY FOR PIE TOP
Group 1
-
Ingredients:
EOI wholemeal puff pastry rolled in
-
Method:
Make up in the usual manner.
Pie filling
Group 1
-
g/ml:
700
400 -
Ingredients:
Sliced Pastrami
Swiss cheese -
Method:
Divide Group 1 ingredients over 28 pies. Place inside pie casing with the following order: Sliced pastrami, (approx. 25g per pie) and Swiss cheese (approx. 15g per pie)
- 1120
- TOTAL WEIGHT
Russian Sauce
Group 1
-
g/ml:
160
160
1100
160
90
160
25
-
Ingredients:
EOI Sovereign
Flour
Warm milk
Horseradish (jar)
Fine diced brown onion
Sriracha sauce
Worcestershire sauce
Group 2
-
g/ml:
700 -
Ingredients:
Sauerkraut (tin) drained
- 2555
- TOTAL WEIGHT
PASTRY FOR PIE BOTTOM
Group 1
-
Ingredients:
EOI wholemeal premium pie bottom pastry -
Method:
Make up in the usual manner.
Additional Information:
Points of Importance
Once cooled, fill pie bottom pastry as normal and top with puff pastry, egg wash and then punch a vent hole in the top of the pie.
Baking
220°C for 16 minutes
Make up Procedure
Line, fill and top pies in the normal manner.
Freezing
Meat pie filings are suitable for freezing in a baked or unbaked state and are completely freeze – thaw stable
Recipe Uses:
Perfex Ready Bits Medium 15kg
Medium grade margarine in ready bits form for use in all 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.
Vantage 15kg
Vegetable shortening for pie base and quiche. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
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.
