Winter has arrived, and we have teamed up with EOI Bakery to bring some Pie inspiration! This Smokey Meat pie is sure to warm-up those cold hands on a Winter's Day. Give the recipe a try!
| INGREDIENTS | WEIGHT |
|---|---|
| BASE PASTRY | |
| Mauri Eagle Pie & Pastry Flour | 2.000kg |
| Salt | 0.060kg |
| Milk Powder | 0.050kg |
| EOI Vantage or EOI Trio | 1.100kg |
| Water | 1.500kg |
| Mauri Finetex Hi Ratio Cake Flour | 2.000kg |
| Baking Powder | 0.050kg |
| PUFF PASTRY | |
| Mauri Eagle Pie & Pastry Flour | 2.000kg |
| Water | 1.100kg |
| Salt | 0.020kg |
| EOI Pastrex or EOI Perfex Ready Bits | 1/2 Paste: 1.000kg 3/4 Paste: 1.500kg |
| PIE FILLING | |
| Group 1 | |
| Preferred Meat | 1.500kg |
| Group 2 | |
| Water | 0.500kg |
| Smokey BBQ Sauce | 0.200kg |
| Liquid Hickory Smoke Flavour | 0.012kg |
| Smoked Paprika | 0.012kg |
| Garlic Powder | 0.010kg |
| Onion Powder | 0.010kg |
| Black Pepper | 0.015kg |
| Salt | 0.010kg |
| Beef Stock Powder | 0.010kg |
| Group 3 | |
| Cold Water | 0.130kg |
| Col Flo | 0.065kg |
16877 Eagle Pie & Pastry Flour 25kg; 28310 Finetex Hi Ratio Cake Flour 25kg
Place Mauri Eagle Pie & Pastry Flour, salt, milk powder and EOI Vantage or EOI Trio in a spiral mixer and mix with a dough hook on low speed. Rub together until EOI Vantage or EOI Trio is well distributed.
Add water and mix well to a clear dough.
"Add Mauri Finetex Hi Ratio Cake Flour & baking powder and mix to a clear smooth dough. Be careful not to over mix.
*Note: Baking powder is optional and used at 1.5%. It softens the dough and helps combat shrinkage."
Place the water in the machine bowl first. Add Mauri Eagle Pie & Pastry Flour and salt and mix with a dough hook until almost clear (approximately 3-4 minutes).
"Add EOI Pastrex or Perfex Ready Bits and lightly mix. Ready Bits should still be visible.
Mould up lightly and rest 5-10 minutes. Now proceed to give 4 to 5 half turns rolling each time to about 75x40cm before folding. Allowing resting period after 2nd and 4th turn.
*Note: the dough requires 4 to 5 half turns resting after every 2nd half turns. Allow 15 minutes rest before rolling and cutting."
Brown meat in a pot.
Add Group 2 into the pot and bring to the boil. Cover and simmer until meat is cooked and tender.
Add cold water and col flo (Group 3) and mix for 2 minutes to thicken, then remove from heat.
Allow to cool before putting filling into pies.
Line, fill and top pies in the normal manner.
Bake at 230°C for 15-20 minutes.
