Product make up: For a 20lb/9.0 kgs you will need the following:
RECIPE
%
Ib
oz
kg
Pork Meat (90vl) (mince 8mm)
50.00
10
0
4.486
Pork Meat (70vl) (mince 5mm)
30.00
6
0
2.700
Pork Pie seasoning with Cure p/n 73997
3.00
0
10
0.284
Rusk DYR
7.00
1
6
0.630
Cold Water/ice
10.00
2
0
0.900
100.00
20
0
9.000
Note:- Pork pie seasonings with cure are supplied as split packs. Both packs must be used in the above recipe mixed together in a 1:1 ratio, spice pack: cure pack.
Please ensure that the seasoning and the cure pack are mixed together evenly, before adding the meat.
Method -Using a mixer
Place the minced meat in the mixing bowl, add the rusk and seasoning. Mix to disperse well.
Gradually add cold water. Mix until absorbed and the desired texture is obtained.
Leave to cure for 1 hour at room temperature: fill into pie shells as required.
Filling In this recipe, the assumption has been made that the weight of filling will be equal to the total weight of pastry (i.e shell and lid).
Baking
The pies should be baked at 200°C/400°F/Gas 6 to an internal temperature of 160°F/72°C.
The pies can be glazed prior to and after baking using FTG Glaze p/n 62564
Gelling Gelatine can be added to the pies after baking if required. Using FTG pie Gel p/n 61883.
