Bakels
Baking ingredients since 1904

VEGETABLE PIE FILLING

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Pies and Savoury - Pie Fillings
Recipe No:  R763f
USING FINO PIE SEASONING
Group  Ingredient KG
1 Water 0.750    43.7%
Potatoes (diced) 0.150    8.7%
Carrots (diced) 0.100    5.8%
Peas 0.025    1.5%
Frozen Corn Kernels 0.025    1.5%
Zucchinis (sliced) 0.050    3%
Cauliflower (pieces) 0.100    5.8%
Mushrooms (diced) 0.050    3%
FINO MEAT PIE SEASONING 0.025    1.5%
 
2 BAKELS COOK UP STARCH 0.040    2.4%
Water 0.250    14.5%
Full Cream Milk Powder 0.150    8.7%
  Total Weight 1.715
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.
Notes:  Do not overcook vegetables.
  Recipe percentages are on total batter / mix weight (100%)