Traditional Meat Pie
Recipe Steps
Pastry for pie top
-
Ingredients:
EOI Flex puff pastry or
EOI puff pastry chopped in
-
Method:
Make up in the usual manner.
Pie filling
Group 1
-
g/ml:
1700
750
750
60
14
-
Ingredients:
Water
Minced Beef – Coarse
Minced Beef – Fine
Seasoning
Continental Beef or
Chicken Booster
-
Method:
Bring Group 1 to the boil, then simmer for 10 minutes.
Group 2
-
g/ml:
240
170
10
-
Ingredients:
Water
Modified Pie Starch
Caramel Colour
-
Method:
Mix Group 2 to a slurry. Stir into Group 1 and cook thoroughly for 2-3 minutes.
- 3694
- Total Weight
EOI pie bottom pastry
Group 1
-
Ingredients:
EOI Pie Bottom Pastry -
Method:
Refer to EOI Pie Bottom Make Up Instructions.
Additional Information:
Make up Procedure
Make up pie in the normal manner.
Baking
230ºC for 15 minutes.
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.
Vantage 15kg
Vegetable shortening for pie base and quiche. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
Trio 15kg
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. 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.
Pastrex Ready Bits Hard 15kg
Hard grade margarine in ready bits form for use in all puff pastry lines.
