Spiced Pork and Beef Pie
Pastry for pie top
Ingredients:Diced chuck steak
Diced pork shoulder
Ground black pepper
Method:Mix the spices together then rub into the meat and let Marinate for a minimum 1 hour.
Method:Cook on stove until onion is soft, then add meat mixture and brown slightly.
Red wine vinegar
Method:Add to the pot once meat has been browned and simmer for 1 minute
Beef stock powder
Method:Add and simmer until meat is tender.
Method:Mix together. Bring meat to boil, add thickener to the meat mixture and thicken. 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.
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.