Bakels
Baking ingredients since 1904

CURRIED CHICKEN PIE FILLING

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Pies and Savoury - Pie Fillings
Recipe No:  R763g
USING FINO PIE SEASONING
Group  Ingredient KG
1 Water 0.750    37.1%
FINO MEAT PIE SEASONING 0.025    1.3%
Chicken Pieces 0.650    32.2%
Curry Powder 0.015    0.8%
Peas 0.025    1.3%
Chicken Booster 0.015    0.8%
 
2 BAKELS COOK UP STARCH 0.040    2%
Water 0.250    12.3%
Full Cream Milk Powder 0.150    7.4%
  Total Weight 1.920
Method:  1. Stirfry chicken pieces with curry powder and FINO MEAT PIE SEASONING.
2. Add water and remaining group 1 ingredients.
3. Bring Group 1 to the boil.
4. Make a paste with Group 2.
5. Add Group 2 whilst stirring.
6. Continue to stir until the mixture comes back to the boil.
7. Maintain boiling for approximately 5 minutes to ensure complete gelatinisation of the BAKELS COOK UP STARCH.
Notes:  Recipe percentages are on total batter / mix weight (100%)