Smokey Pork and Bourbon Pie
Pastry for pie top
Ingredients:Diced pork shoulder
Method:Brown pork in pot.
Smokey BBQ sauce
Liquid hickory smoke flavour
Beef stock powder
Method:Add to the pot and bring to the boil. Cover and simmer until pork is cooked and tender.
Method:Bring pork mix to the boil. Add Group 3 and mix for 2 minutes to thicken, before turning off the stove. 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.
Use a good quality BBQ Sauce. Smoke flavour is available from good BBQ retailers. Make sure smoke flavour is measured accurately. May need to use an oral syringe.
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.
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.