Bakels
Baking ingredients since 1904

CURRY MEAT PIE FILLING

Recipes Home | Back
Display Recipe as PDF
Pies and Savoury - Pie Fillings
Recipe No:  R763h
USING FINO PIE SEASONING
Group  Ingredient KG
1 Steak (minced) 0.400    28.7%
 
  FINO MEAT PIE SEASONING (to taste) 0.025    1.8%
  Curry Powder 0.030    2.2%
  Sultanas 0.300    21.5%
  Water 0.500    35.8%
 
2 BAKELS COOK UP STARCH 0.040    2.9%
 
  Water 0.100    7.2%
  Total Weight 1.395
Method:  1. Make a paste with Group 2.
2. Bring Group 1 to the boil.
3. Add Group 2 whilst stirring.
4. Continue to stir until the mixture comes back to the boil.
5. Maintain boiling for approximately 5 minutes to ensure complete gelatinisation of the BAKELS COOK UP STARCH.
6. NOTE: Prefill the pie bases two thirds full
7. Top the meat filling with 2 slices of tomato and sprinkle with small quantity of grated tasty cheese
8. Lid and bake as normal
Notes:  Recipe percentages are on total batter / mix weight (100%)