Given the secret to an outstanding pie lies in the pastry, we wanted to share our recipe and techniques for achieving that perfect flaky texture! With pastry perfected, the fillings are the next best bit. Stay tuned for our pie filling ideas and in the meantime, check out the pastry recipe and steps.
| INGREDIENTS | WEIGHT |
|---|---|
| Base Pastry | |
| GROUP 1 | |
| Eagle Pie Flour | 2.000kg |
| Salt | 0.025kg |
| Pie Bottom Shortening | 0.600kg |
| GROUP 2 | |
| Water | 0.900kg |
| Puff Pastry English Method | |
| GROUP 1 | |
| Eagle Pastry Flour | 2.000kg |
| Salt | 0.025kg |
| Pastry Margarine | 0.250kg |
| GROUP 2 | |
| Water | 1.100kg |
| GROUP 3 | |
| Pastry Gems | 1.250kg |
Product is best enjoyed on the day of the bake. Storage temperature: use immediately.
Place group one into a spiral mixer and crumb together.
Add group 2 and bring together to form a dough.
Remove the dough from the mixer and form a block.
Allow dough to rest before use.
Roll out to desired thickness.
Place group one into a spiral mixer and crumb together.
Add group 2 and mix to form a dough.
Shape the dough into a block and allow to rest.
Roll the dough through a pastry and break into a large rectangle.
Make 2 half turns Make sure you give the dough a 15 minute rest period between each fold.
Make 2 full turns resting the dough for 15 minutes between each fold.
