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BACON, EGG & CHEESE PIE FILLING

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Pies and Savoury - Pie Fillings
Recipe No:  R763c
USING FINO PIE SEASONING
Group  Ingredient KG
1 Lean Bacon 0.500    55.6%
Tasty Grated Cheese 0.400    44.4%
FINO MEAT PIE SEASONING (to taste) 0.000
 
2 18 Eggs 0.900    50%
  Total Weight 1.800
Method:  1. Pre-line 18 pie tins with pie bottom pastry using MORAH CAKE MEDIUM Recipe No R512a.
2. Blend Group 1 together and spread evenly over the 18 pie bases.
3. Crack one egg in each pie, then lid and bake.
Notes:  Recipe percentages are on total batter / mix weight (100%)