Smokey Meat Pie - MAURI Dev
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mauri.com.au.
Cooking tools:
- Spiral mixer
- Stand mixer
- Rolling pin
- Kitchen scale
- Pie dish
- Oven
- Stove
- Pot
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- 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
- Water 1.100kg
- Salt 0.020kg
- EOI Pastrex or EOI Perfex Ready Bits 1/2 Paste: 1.000kg
- EOI Pastrex or EOI Perfex Ready Bits 3/4 Paste: 1.500kg
- Preferred Meat 1.500kg
- 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
- Cold Water 0.130kg
- Col Flo 0.065kg
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