Recipes > Traditional Savoury Pastries > Traditional Meat Pie

Traditional Meat Pie

Recipe Steps

Pastry for pie top

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 2 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 3 to a slurry. Stir into Group 2 and cook thoroughly for 2-3 minutes.
  • 3694
  • Total Weight

EOI pie bottom pastry

Group 1

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.

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.



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