Honey Mustard Chicken Pie

BASE PASTRY

STEP 1

Place MAURI Eagle Pie & Pastry Flour, salt, milk powder and EOI Vantage or EOI Trio in a spiral mixer and mix with a dough hook on low speed. Rub together until EOI Vantage or EOI Trio is well distributed.

STEP 2

Add water and mix well to a clear dough.

STEP 3

Add MAURI Finetex Flour & baking powder and mix to a clear smooth dough. Be careful not to over mix.

*Note: Baking powder is optional and used at 1.5%. It softens the dough and helps combat shrinkage.

PUFF PASTRY

STEP 1

Place the water in the machine bowl first. Add MAURI Eagle Pie & Pastry Flour and salt and mix with a dough hook until almost clear (approximatley 3-4 minutes).

STEP 2

Add EOI Pastrex or Perfex Ready Bits and lightly mix. Ready Bits should still be visible.

Mould up lightly and rest 5-10 minutes. Now proceed to give 4 to 5 half turns rolling each time to about 75x40cm before folding. Allowing resting period after 2^nd and 4^th turn.

*Note: the dough requires 4 to 5 half turns resting after every 2^nd half turns. Allow 15 minutes rest before rolling and cutting.

PIE FILLING

STEP 1

Brown chicken in a pot.

STEP 2

Add Group 2 into the pot and bring to the boil. Cover and simmer until chicken is cooked and tender.

Add button mushrooms (diced into 8ths) once chicken is cooked.

STEP 3

Bring back to the boil and mix in cold water and col flo.

Once thickened, remove from heat.

STEP 4

Add grated tasty cheese and stir through.

Allow to cool before putting filling into pies.

BAKING INSTRUCTIONS

STEP 1

Line, fill and top pies in the normal manner.

STEP 2

Bake at 230°C for 15-20 minutes.