Ingredients

Group 1
Ingredient
KG
Weight (%)
Onions (finely chopped)
0.150
4.6
Mushrooms (optional)
0.400
12.2
Fresh Chicken (skinned & boned)
1.000
30.4
Total Weight: 1.550
Group 2
Ingredient
KG
Weight (%)
Water
1.000
30.4
Total Weight: 1.000
Group 3
Ingredient
KG
Weight (%)
Cream (fresh)
0.200
6
BAKELS GOURMET PIE MIX
0.200
6
Water
0.340
10.3
Total Weight: 0.740

Method

Slice Mushrooms or leave whole if small. Dice Chicken into bite size pieces. Gently fry Group 1 in saucepan to seal chicken. Add Group 2 and bring to a rolling boil until chicken is tender do not over cook. Replace liquid lost during cooking process. Bring back to heat. Mix Group 3 into a slurry and add to chicken mixture. Cook through for a further 2-3 minutes. Cool filling down then place in refrigerator until required.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
Onions (finely chopped)
0.150
4.6
Mushrooms (optional)
0.400
12.2
Fresh Chicken (skinned & boned)
1.000
30.4
Total Weight: 1.550
Group 2
Ingredient
KG
Weight (%)
Water
1.000
30.4
Total Weight: 1.000
Group 3
Ingredient
KG
Weight (%)
Cream (fresh)
0.200
6
BAKELS GOURMET PIE MIX
0.200
6
Water
0.340
10.3
Total Weight: 0.740

Method

Slice Mushrooms or leave whole if small. Dice Chicken into bite size pieces. Gently fry Group 1 in saucepan to seal chicken. Add Group 2 and bring to a rolling boil until chicken is tender do not over cook. Replace liquid lost during cooking process. Bring back to heat. Mix Group 3 into a slurry and add to chicken mixture. Cook through for a further 2-3 minutes. Cool filling down then place in refrigerator until required.

Additional Information

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