Bakels
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CURRIED CHICKEN PIE FILLING

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Pies and Savoury - Pie Thickenings
Recipe No:  R763g
USING FINO MEAT PIE SEASONING
Group  Ingredient KG
1 Steak (minced) 0.400
 
  FINO MEAT PIE SEASONING 0.025
  Chicken Pieces 0.650
  Curry Powder 0.015
  Peas 0.025
  Chicken Booster 0.015
  Colflo 67 0.040
  Water 0.250
  Full Cream Milk Powder 0.150
  Total Weight 1.570
Method:  1. Stirfry chicken pieces with curry powder and FINO MEAT PIE SEASONING.
2. Make a paste with Group 2.
3. Bring Group 1 to the boil.
4. Add Group 2 whilst stirring.
5. Continue to stir until the mixture comes back to the boil.
6. Maintain boiling for approximately 5 minutes to ensure complete gelatinisation of the COLFLO 67.