Bakels
Baking ingredients since 1904

BUTTER CHICKEN PIE FILLING

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Pies and Savoury - Pie Fillings
Recipe No:  R771e
USING BAKELS GOURMET PIE MIX
Group  Ingredient KG
1 Butter 0.100    5.2%
Chopped Whole Onion 0.250    13%
Cinnamon 0.005    0.26%
Freshly Crushed Garlic 0.020    1%
Ginger 0.020    1%
Tumeric 0.010    0.5%
Chilli Powder 0.005    0.26%
Dried Corriander 0.003    0.2%
 
2 Boneless, Skinless Chicken Thigh or Breast 0.400    21%
 
3 Whole Peeled Tomatoes with Juice 0.225    11.5%
Tomato Paste 0.025    1.3%
Unsweetened Yoghurt 0.200    10.5%
Water 0.350    18.2%
 
4 BAKELS GOURMET PIE MIX 0.150    7.9%
Water 0.150    7.9%
  Total Weight 1.913
Method:  1. Heat in a large saucepan and fry off Group 1.
2. Add Group 2 and fry until lightly coloured to enhance flavour.
3. Add Group 3.
4. Cover and simmer for 20 minutes.
5. Make slurry of Group 4.
6. Bring mix to the boil and add Group 4.
7. Allow to cook a little. Once completed, allow to cool.
8. Use to fill pies as desired.
Notes:  Recipe percentages are on total batter / mix weight (100%)