Ingredients

Group 1
Ingredient
KG
Weight (%)
Butter
0.100
5.2
Chopped Whole Onion
0.250
13
Cinnamon
0.005
0.26
Freshly Crushed Garlic
0.020
1
Ginger
0.020
1
Tumeric
0.010
0.5
Chilli Powder
0.005
0.26
Dried Corriander
0.003
0.2
Total Weight: 0.413
Group 2
Ingredient
KG
Weight (%)
0.400
21
Total Weight: 0.400
Group 3
Ingredient
KG
Weight (%)
Tomato Paste
0.225
11.5
Unsweetened Yoghurt
0.025
1.3
Water
0.200
10.5
BAKELS GOURMET PIE MIX
0.350
18.2
Total Weight: 0.800
Group 4
Ingredient
KG
Weight (%)
Water
0.150
7.9
Total Weight: 0.150

Method

Heat in a large saucepan and fry off Group 1. Add Group 2 and fry until lightly coloured to enhance flavour. Add Group 3. Cover and simmer for 20 minutes. Make slurry of Group 4. Bring mix to the boil and add Group 4. Allow to cook a little. Once completed allow to cool. Use to fill pies as desired.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
Butter
0.100
5.2
Chopped Whole Onion
0.250
13
Cinnamon
0.005
0.26
Freshly Crushed Garlic
0.020
1
Ginger
0.020
1
Tumeric
0.010
0.5
Chilli Powder
0.005
0.26
Dried Corriander
0.003
0.2
Total Weight: 0.413
Group 2
Ingredient
KG
Weight (%)
0.400
21
Total Weight: 0.400
Group 3
Ingredient
KG
Weight (%)
Tomato Paste
0.225
11.5
Unsweetened Yoghurt
0.025
1.3
Water
0.200
10.5
BAKELS GOURMET PIE MIX
0.350
18.2
Total Weight: 0.800
Group 4
Ingredient
KG
Weight (%)
Water
0.150
7.9
Total Weight: 0.150

Method

Heat in a large saucepan and fry off Group 1. Add Group 2 and fry until lightly coloured to enhance flavour. Add Group 3. Cover and simmer for 20 minutes. Make slurry of Group 4. Bring mix to the boil and add Group 4. Allow to cook a little. Once completed allow to cool. Use to fill pies as desired.

Additional Information

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