Ingredients

Group 1
Ingredient
KG
Weight (%)
Lean Bacon
0.500
55.6
Tasty Grated Cheese
0.400
44.4
FINO MEAT PIE SEASONING (to taste)
-
-
Total Weight: 0.900
Group 2
Ingredient
KG
Weight (%)
18 Eggs
0.900
50
Total Weight: 0.900

Method

Pre-line 18 pie tins with pie bottom pastry using MORAH CAKE MEDIUM Recipe No R512a. Blend Group 1 together and spread evenly over the 18 pie bases. Crack one egg in each pie then lid and bake.

Additional Information

Recipe percentages are on total batter / mix weight (100%)

Ingredients

Group 1
Ingredient
KG
Weight (%)
Lean Bacon
0.500
55.6
Tasty Grated Cheese
0.400
44.4
FINO MEAT PIE SEASONING (to taste)
-
-
Total Weight: 0.900
Group 2
Ingredient
KG
Weight (%)
18 Eggs
0.900
50
Total Weight: 0.900

Method

Pre-line 18 pie tins with pie bottom pastry using MORAH CAKE MEDIUM Recipe No R512a. Blend Group 1 together and spread evenly over the 18 pie bases. Crack one egg in each pie then lid and bake.

Additional Information

Recipe percentages are on total batter / mix weight (100%)