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ITALIAN PIE FILLING

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Pies and Savoury - Pie Thickenings
Recipe No:  R763b
USING FINO MEAT PIE SEASONING
Group  Ingredient KG
1 Steak (minced) 0.400
 
  FINO MEAT PIE SEASONING (to taste) 0.025
  Water 0.500
 
2 Colflo 67 0.040
 
3 Red Capsicum (chopped) 0.100
 
  Green Capsicum (chopped) 0.100
  Garlic (to taste) 0.000
  Tomato Paste 0.200
  Tasty Grated Cheese 0.400
  Total Weight 1.765
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. Add Group 3.
6. Maintain boiling for approximately 5 minutes to ensure complete gelatinisation of the COLFLO 67.