Traditional Meat Pie Filling
Recipe Steps
Traditional pie filling
Group 1
-
g/ml:
5000
6250 -
Ingredients:
Minced Steak - Coarse
Water -
Method:
Bring Group 1 to the boil; then simmer for a minimum of 5 minutes.
Group 2
-
g/ml:
1000
1250 -
Ingredients:
EOI Pie Time
Water -
Method:
Make a slurry of Group 2, then remove from heat and thicken. There is no need to return the meat to the heat.
- 13500
- Total Weight
Additional Information:
Freezing
Meat Pie Fillings are suitable for freezing in a baked or unbaked state and are completely freeze-thaw stable.
Points of Importance
1. These pie fillings should be read in conjunction with your states legislation relative to meat percentage content.
2. Yield, tin size, scaling weights, and pastry thicknesses must be classed as variable, due to personal selection and left to the individual manufacturer.
Recipe Uses:
Pie Time 15kg
An MSG-Free Australian meat pie premix used to create any number of delicious pie fillings. Very quick and easy to use - just add meat and water. Its high quality premix formula offers a fantastic time saving solution to busy bakers.
