Ingredients
Group 1
Ingredient
KG
Weight (%)
Onions (finely chopped)
0.150
7.4
Total Weight: 0.150
Group 2
Ingredient
KG
Weight (%)
Beef (chopped)
0.500
24.8
Water
0.750
37.1
Worcestershire Sauce
0.010
0.5
Red Wine
0.040
2
Total Weight: 1.300
Group 3
Ingredient
KG
Weight (%)
BAKELS GOURMET PIE MIX
0.100
5
Cream (fresh)
0.100
5
Water
0.070
3.5
Total Weight: 0.270
Group 4
Ingredient
KG
Weight (%)
Mushrooms (optional)
0.200
10
Total Weight: 0.200
Method
Gently fry Group 1 in saucepan. Add Group 2 and bring to the boil until beef is tender. Do not over cook. Replace liquid lost during cooking process. Bring back to heat. Mix Group 3 into a slurry and add Group 4. Thicken cooked beef with prepared slurry and cook through for a further 2-3 minutes. Cool filling down place in refrigerator until required.
Additional Information
The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
Ingredients
Group 1
Ingredient
KG
Weight (%)
Onions (finely chopped)
0.150
7.4
Total Weight: 0.150
Group 2
Ingredient
KG
Weight (%)
Beef (chopped)
0.500
24.8
Water
0.750
37.1
Worcestershire Sauce
0.010
0.5
Red Wine
0.040
2
Total Weight: 1.300
Group 3
Ingredient
KG
Weight (%)
BAKELS GOURMET PIE MIX
0.100
5
Cream (fresh)
0.100
5
Water
0.070
3.5
Total Weight: 0.270
Group 4
Ingredient
KG
Weight (%)
Mushrooms (optional)
0.200
10
Total Weight: 0.200
Method
Gently fry Group 1 in saucepan. Add Group 2 and bring to the boil until beef is tender. Do not over cook. Replace liquid lost during cooking process. Bring back to heat. Mix Group 3 into a slurry and add Group 4. Thicken cooked beef with prepared slurry and cook through for a further 2-3 minutes. Cool filling down place in refrigerator until required.
Additional Information
The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
Ingredients
Group 1
Ingredient
KG
Weight (%)
Onions (finely chopped)
0.150
7.4
Total Weight: 0.150
Group 2
Ingredient
KG
Weight (%)
Beef (chopped)
0.500
24.8
Water
0.750
37.1
Worcestershire Sauce
0.010
0.5
Red Wine
0.040
2
Total Weight: 1.300
Group 3
Ingredient
KG
Weight (%)
BAKELS GOURMET PIE MIX
0.100
5
Cream (fresh)
0.100
5
Water
0.070
3.5
Total Weight: 0.270
Group 4
Ingredient
KG
Weight (%)
Mushrooms (optional)
0.200
10
Total Weight: 0.200
Method
Gently fry Group 1 in saucepan. Add Group 2 and bring to the boil until beef is tender. Do not over cook. Replace liquid lost during cooking process. Bring back to heat. Mix Group 3 into a slurry and add Group 4. Thicken cooked beef with prepared slurry and cook through for a further 2-3 minutes. Cool filling down place in refrigerator until required.
Additional Information
The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
Ingredients
Group 1
Ingredient
KG
Weight (%)
Onions (finely chopped)
0.150
7.4
Total Weight: 0.150
Group 2
Ingredient
KG
Weight (%)
Beef (chopped)
0.500
24.8
Water
0.750
37.1
Worcestershire Sauce
0.010
0.5
Red Wine
0.040
2
Total Weight: 1.300
Group 3
Ingredient
KG
Weight (%)
BAKELS GOURMET PIE MIX
0.100
5
Cream (fresh)
0.100
5
Water
0.070
3.5
Total Weight: 0.270
Group 4
Ingredient
KG
Weight (%)
Mushrooms (optional)
0.200
10
Total Weight: 0.200
Method
Gently fry Group 1 in saucepan. Add Group 2 and bring to the boil until beef is tender. Do not over cook. Replace liquid lost during cooking process. Bring back to heat. Mix Group 3 into a slurry and add Group 4. Thicken cooked beef with prepared slurry and cook through for a further 2-3 minutes. Cool filling down place in refrigerator until required.
Additional Information
The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
