Thai Green Curry Chicken Sausage Rolls
Recipe Steps
EOI Flex Pie Puff Pastry - 1/2 paste
Group 1
-
g/ml:
2000
1100
30 -
Ingredients:
Bakers Flour
Water
Salt -
Method:
Place the water in the machine bowl first. Add the dry ingredients and mix with a dough hook until almost clear (approx. 3/4 minute).
Group 2
-
g/ml:
850 -
Ingredients:
EOI Flex -
Method:
Add EOI Flex and mix as desired (best results will be gained by not over mixing the dough).
- 3980
- Total Weight
- This quantity is suitable for a 20 litre bowl.
Makeup Procedure
Half paste requires four half turns (2 half-turns – rest – 2 half turns).
Three quarter requires five half turns (3 half turns – rest – 2 half turns)
Allow 15 minutes rest before rolling and cutting.
Sausage roll filling
Group 1
-
g/ml:
2000
100
4
70
140
300
320
680 -
Ingredients:
Minced Chicken Thighs
Green Curry Paste
Chilli Powder
Chopped Fresh Coriander
Chopped Fresh Onions
Whole Egg
Breadcrumbs
Water -
Method:
Mix all ingredients to a smooth consistency.
- 3614
- Total Weight
Additional Information:
Points of Importance
1. The amount of water in group 2 may vary with the dryness of the breadcrumbs.
2. Minced chicken thigh meat has the most flavour and moistness.
3. Always take care when handling fresh chicken meat in order to avoid cross contamination.
Baking
230°C for 20 – 25 minutes
Freezing
Suitable for freezing in a baked condition.
Recipe Uses:
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.
