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CURRY MEAT PIE FILLING

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Pies and Savoury - Pie Thickenings
Recipe No:  R763a
USING FINO MEAT PIE SEASONING
Group  Ingredient KG
1 Steak (minced) 0.400
 
  FINO MEAT PIE SEASONING (to taste) 0.025
  Curry Powder 0.030
  Sultanas 0.300
  Water 0.500
 
2 Colflo 67 0.040
  Total Weight 1.295
Method:  1. Make a paste with Group 2.
2. Bring Group 1 to the boil.
3. Add Group 2 whilst stirring.
4. Continue to stir until the mixture comes back to the boil.
5. Maintain boiling for approximately 5 minutes to ensure complete gelatinisation of the COLFLO 67.
6. NOTE: Prefill the pie bases two thirds full
7. Top the meat filling with 2 slices of tomato and sprinkle with small quantity of grated tasty cheese
8. Lid and bake as normal