Bakels
Baking ingredients since 1904

MEAT THICKENING & STABILISER

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Pies and Savoury - Pie Fillings
Recipe No:  R761a
USING FINO PIE THICKENING
Group  Ingredient KG
1 Pie Meat 0.400
 
  Water 0.500
  Seasoning (as desired) 0.000
  Colour (as desired) 0.000
 
2 FINO PIE THICKENING 0.075
 
  Water 0.100
  Total Weight 1.075
Method:  1. Place Group 1 into saucepan and cook.
2. Make a paste using Group 2.
3. Add to saucepan and continue to cook and stir until the meat returns to the boil.
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
  FINO PIE THICKENING is not freeze thaw stable. Add more or less FINO PIE THICKENING to suit.