WHAT YOU NEED

For the pie filling

GROUP 1
G/ML    INGREDIENTS
3000      Chicken thigh diced
1500       Bacon diced
10            Basil
20            Chicken booster

GROUP 2
G/ML    INGREDIENTS
1200      Button mushroom – cut into 1/8’s
3600      Thickened cream
600        Grated tasty cheese
220        Parmesan cheese

GROUP 3
G/ML    INGREDIENTS
800        Cold water
300        Cornflour

For the pie top
EOI Flex puff pastry or EOI puff pastry chopped in or alternatively, you can use EOI ready to use Puff Pastry Roll 1 X 10KG OR 2 X 5KG

For the pie bottom
You can use EOI Ready to Use Pie Base Roll 1 X 10KG

To make the pie filling
Place all Group 1 ingredients in a pot and cook slow until chicken is half-cooked.
Add all Group 2 ingredients to the above and simmer for 10 minutes.
Combine the Group 3 ingredients to make a slurry and add to the filling.

TOTAL WEIGHT: 11260G/ML: this quantity and weight is suitable for a 20 litre bowl.

For the pie top
Using EOI Flex puff pastry or EOI puff pastry, make up in the usual manner.

For the pie bottom
Using EOI pastry, make up in the usual manner.

To make the pie
Once the filling has cooled, fill pie bottom pastry as normal and top with puff pastry, egg wash and then punch a vent hole in the top of the pie.
Bake at 220°C for 16 minutes.

Note
Meat pie filings are suitable for freezing in a baked or unbaked state and are completely freeze – thaw stable.

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