Bakels
Baking ingredients since 1904

PIE TOP MASH

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Pies and Savoury - Batters and Potato
Recipe No:  R765a
Group  Ingredient KG
  Water (boiling) 1.150
  Water (cold) 0.550
  FINO PIE MASH 0.400

  Total Weight 2.100
Method:  1. Pour both lots of Water or use Hot Water at 75-80°C (165-175°F).
2. Immediately add the FINO PIE MASH.
3. Mix by hand or on machine using beater on slow speed for approximately 30 seconds.
4. Do not over mix.
5. Using a star tube, pipe the mash on top of the pies and bake in the normal manner.
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.