Sweet Breakfast Pie
Recipe Steps
Pastry Shell
Group 1
-
g/ml:
1000g
2000g
1500g -
Ingredients:
Sugar
EOI Gilt, EOI Pride Or EOI Shortex
Bakers flour -
Method:
Use dough hook on low speed to mix Group 1 together to form a smooth paste.
Group 2
-
g/ml:
300 -
Ingredients:
Water -
Method:
Add to Group 1 and mix well until clear, smooth and soft.
Group 3
-
g/ml:
1500
25 -
Ingredients:
Sponge flour
Baking powder -
Method:
Add to Groups 1 and 2, mix until a thoroughly clear, smooth dough is formed.
- 6325
- Total Weight
Baking
190°C, variable baking times will be required depending on thickness of dough and size of individual units.
Make up Procedure
Place into 100mm pie foils or tins. Blind bake shells and allow cooling before adding the filling.
Filling
Group 1
-
g/ml:
70
30
70 -
Ingredients:
Natural greek yogurt
Cereal (muesli etc.)
Fresh fruit -
Method:
Place the Yogurt in first followed by your cereal and then your choice of fresh fruit.
- 170
- Total Weight
Additional Information:
Points of Importance
Be creative with your fillings and toppings.
Glaze the fruit for best finishing, keeping and quality.
Recipe Uses:
Gilt 12.5kg
Premium butter flavour margarine for all short pastry, sweet crust & quiche bases. Ideal as a partial or total replacement for butter.
Pride Ready Bits 15kg
Premium vegetable margarine ready bits for use in all quiche base, or short pastry lines. Ideal as a partial or total replacement for butter. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
Shortex 12.5kg
Traditional vanilla flavour margarine for all short pastry, sweet crust and quiche bases.
