Tuscan Chicken Pie
Pastry for pie top
Ingredients:Diced chicken thigh
Method:Brown chicken in pot.
Chicken stock powder
Chopped semi dried tomatoes
Chopped pitted green Sicilian olives
Method:Add to the pot and bring to the boil. Cover and simmer until chicken is cooked and tender.
Method:Bring chicken mix to the boil. Add Group 3 and mix for 2 minutes to thicken, before turning off the stove.
Method:Once thickened and removed from the heat add the Parmesan cheese and stir through. 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.
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.
Perfex Ready Bits Medium 15kg
Medium grade margarine in ready bits form for use in all puff pastry lines.