Ingredients

Group 1
Ingredient
KG
Weight (%)
Water
1.000
34
Potatoes (diced)
0.200
6.8
Onions (finely chopped)
0.100
3.4
Cauliflower (pieces)
0.200
6.8
Carrots (diced)
0.200
6.8
Water
-
-
Total Weight: 1.700
Group 2
Ingredient
KG
Weight (%)
Mushrooms (sliced or whole)
0.200
6.8
Courgettes (diced)
0.200
6.8
Broccoli (pieces)
0.200
6.8
0.100
3.4
Total Weight: 0.700
Group 3
Ingredient
KG
Weight (%)
0.200
6.8
BAKELS GOURMET PIE MIX
0.340
11.5
Total Weight: 0.540

Method

Place Group 1 in saucepan and bring to a rolling boil until vegetables are tender. Replace liquid lost during cooking process. Bring back to heat. Add Group 2 and mix together. Mix Group 3 into a slurry and add to vegetables. Cook through for a further 2-3 minutes. Cool filling down then place in refrigerator until required.

Additional Information

Do not leave prepared Vegetable Filling on bench uncovered during the cool down process.

Ingredients

Group 1
Ingredient
KG
Weight (%)
Water
1.000
34
Potatoes (diced)
0.200
6.8
Onions (finely chopped)
0.100
3.4
Cauliflower (pieces)
0.200
6.8
Carrots (diced)
0.200
6.8
Water
-
-
Total Weight: 1.700
Group 2
Ingredient
KG
Weight (%)
Mushrooms (sliced or whole)
0.200
6.8
Courgettes (diced)
0.200
6.8
Broccoli (pieces)
0.200
6.8
0.100
3.4
Total Weight: 0.700
Group 3
Ingredient
KG
Weight (%)
0.200
6.8
BAKELS GOURMET PIE MIX
0.340
11.5
Total Weight: 0.540

Method

Place Group 1 in saucepan and bring to a rolling boil until vegetables are tender. Replace liquid lost during cooking process. Bring back to heat. Add Group 2 and mix together. Mix Group 3 into a slurry and add to vegetables. Cook through for a further 2-3 minutes. Cool filling down then place in refrigerator until required.

Additional Information

Do not leave prepared Vegetable Filling on bench uncovered during the cool down process.