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VEGETABLE PIE FILLING

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Pies and Savoury - Pie Thickenings
Recipe No:  R763f
USING FINO MEAT PIE SEASONING
Group  Ingredient KG
1 Water 0.750
 
  Potatoes (diced) 0.150
  Carrots (diced) 0.100
  Peas 0.025
  Frozen Corn Kernels 0.025
  Zucchinis (sliced) 0.050
  Cauliflower (pieces) 0.100
  Mushrooms (diced) 0.050
  FINO MEAT PIE SEASONING 0.025
 
2 Colflo 67 0.040
 
  Full Cream Milk Powder 0.150
  Total Weight 1.465
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.
Notes:  Do not overcook vegetables.