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MEAT PIE, PASTIE, SAUSAGE ROLL PASTRY

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Puff Pastry - All in method
Recipe No:  R500c
USING BESCA PASTRY GEMS
Group  Ingredient KG
  Water 2.500    50%
  Salt (optional) 0.025    0.5%
  Flour 5.000    100%
  BESCA PASTRY GEMS OR PASTRY NUGGETS - ALL VEG 2.500    50%

  Total Weight 10.025
Method:  1. All in method.
2. Place all ingredients in mixing bowl in the above order.
3. Using the dough hook or spiral mixer, mix until dough is formed. Do not over mix.
4. MORAH PASTRY NUGGETS pieces should be in abundance after mixing.
5. Rest dough for approximately 10 minutes or longer and proceed to give 2 book folds.
6. Rest for 10 minutes or longer then give another book fold.
7. The pastry is now ready for use.
8. Oven temperature 220C.
Notes:  Always ensure dough is covered between rolling to avoid skinning, either cover with a plastic or cloth sheet. Flour quality should be reasonably strong and a breadmaking quality is recommended.
  In warm weather it is an advantage to store Morah Pastry Nuggets in cool room overnight and use cold water in the dough.
  Using bakers percentages - Percentages on white flour weight