MEAT PIE, PASTIE, SAUSAGE ROLL PASTRY
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Oils, Margarines and Shortenings - Margarines and Shortenings |
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| Recipe No: R500c | ||||||||||||||||||||||||
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| Method: | 1. All in method. 2. Place all ingredients in mixing bowl in the above order. 3. Using the dough hook, mix until dough is formed. 4. Do not over mix. 5. MORAH PASTRY NUGGETS pieces should be in abundance after mixing. 6. Rest dough for approximately 10 minutes or longer and proceed to give 2 book folds. 7. Rest for 10 minutes or longer then give another book fold. 8. The pastry is now ready for use. 9. Oven temperature 220°C (430°F). |
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| Notes: | The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion. | |||||||||||||||||||||||
| Always ensure dough is covered between rolling to avoid skinning, either cover with a plastic or cloth sheet. Flour quality should be reasonably strong and a breadmaking quality is recommended. | ||||||||||||||||||||||||
| In warm weather it is an advantage to store Morah Pastry Nuggets in cool room overnight and use cold water in the dough. | ||||||||||||||||||||||||
| If using extra cold nuggets, ensure they return to a plastic state before rolling (rest for longer period after mixing). | ||||||||||||||||||||||||