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Baking - 230°C for 15 minutes

Make up Procedure If desired, dress the pies with corn chips & sour cream.

Points of Importance 1. These pie fillings should be read in conjunction with your states legislation relative to meat percentage content.

2. Yield, tin size, scaling weights, and pastry thicknesses must be classed as variable, due to personal selection and left to the individual manufacturer.

EOI Chilli con carne pieGroup

1

2

3

4

5

Grams

1000 300 30 40 120 880 20 20 40 10 4 500

200 100

500

3764

Ingredients

EOI Pie bottom pastry

Beef mince Diced onion Garlic Minced chilli Tomato paste Diced tomatoes Dried oregano Cumin Beef stock Salt Pepper Water

Water Cornflour

Red kidney beans

EOI Flex puff pastry

Total weight

Method

(see reverse) Make up for pies in the normal manner.

Bring Group 2 to the boil, then simmer for a minimum of 15 minutes.

Make a slurry of Group 3, add to group 2 Allowing mix to stay on the slow boil for approx. 3 mins.

Drain, wash & then add after group 3

(see reverse) Cover pies in the normal manner.

Quality Margarines & Shortenings | Unrivaled Technical Support & Service | Recipes & Promotions Enquiries 1800 986 499 | www.eoibakery.com.au | Proudly 100% Australian made and owned

Make up Procedure Half paste requires four half turns (2 half-turns - rest - 2 half turns). Three quarter requires five half turns (3 half turns - rest - 2 half turns). Allow 15 minutes rest before rolling and cutting Freezing Flex Puff Pastry is suitable for freezing in a baked or unbaked condition.

Points of importance 1. Turns may be given to dough immediately after mixing, if required.

2. Cover the dough with a plastic sheet during rest periods.

3. Cut our pastry goods should be rested at least 15 minutes prior to baking.

4. Adjust level of water in Group 1 depending on flour strength.

5. More or less turns may be required depending on amount of mixing after the addition of the Flex.

6. In very cold or very hot weather, water temperature should be adjusted to “condition” the Flex dough. Flex pastry doughs that finish between 20°C - 26°C give even lift.

Recipe uses: EOI Flex

Method

Place the water in the machine bowl first. Add the dry ingredients and mix with a dough hook until almost clear. (approx. 3/4 minute)

Add EOI Flex and mix as desired. (best results will be gained by not over mixing the dough)

This quantity is suitable for a 20 litre bowl.

Group Grams Grams Ingredient 1/2 paste 3/4 Paste

1 2000 2000 Bakers flour 1100 1100 Water 30 60 Salt

2 850 1300 EOI Flex

3980 4460 Total weight

EOI Flex puff pastry

Points of importance 1. This dough does not require any turns and can be used straight from the machine.

2. Adjust water level depending on flour strength.

3. Soft flour will improve eating quality.

4. The key to good pie bottom mixing is to stop gluten development, so ensure Group 1 is thoroughly mixed to a crumbly consistency.

This specialty recipe produces a thin pie bottom that will not stick or shrink. Handles well and reheats well and retains its short eating qualities.

Use either: EOI Vantage or EOI Trio

Group Grams Ingredients

1 2000 Bakers flour 60 Salt 50 Milk powder 1100 EOI Vantage or EOI Trio

2 1500 Water

3 2000 Sponge flour 50 Baking powder

6760 Total weight

Method

Use dough hook and low speed. Rub together Group 1 until EOI Vantage or EOI Trio is well distributed.

Add Group 2 and mix well to a clear dough.

Add Group 3 and mix to a clear smooth dough. DO NOT OVER MIX.

This quantity is suitable for a 20 litre bowl.

EOI Pie bottom pastry