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Pie Making Recipes
Pie making is an art and over the decades has changed and grown the same as music or fashion, in flowing alongside and guiding societies interest, choices and tastes.
But everything is rooted in its origins, and traditions are formed to be the basis of any future alterations or additions to the existing formula. So we thought we would offer our own recipes, some of which have been in our possession for almost a century.
Have a look through below and if you have any issues, remember our forum of Bakers & Butchers may be able to help with any questions you have.
You will find out how to make pork pies, as well as steak pie recipes, pastry recipes along with savoury and sweet filling recipes.
Savoury Pastry Recipes
*Percentages are against the total amount of flour (Bakers Percentages).
This allows recipes to be easily increased or decreased based on requirements.
Measurements in grams unless otherwise stated.
Puff Pastry
Ingredients
Untreated Bread Flour
Shortening
Salt
Water
Pastry Fat
(12.5%)
(2%)
(50%)
(75%)
800
100
15
400
600
Method
This Puff Pastry recipe is regarded as a full paste when using a pastry fat; if pastry margarines are used then the total fat would equal the flour.
The recipe remains constant regardless of the method employed.
The variables are fat and water, fat reducing as the quality decreases, and water - altering dependant upon flour strength.
The less water in the mix the less risk of shrinkage in the finished product.
For fast automatic processing a soya based additive is desirable, used at a ratio of 5% of flour weight, with corresponding increase in water weight.
Cold Pastry
Ingredients
Untreated Bread Flour
Soft Flour
Lard
Soya Additive
Salt
Water
(44%)
(4.5%)
(1.5%)
(28%)
800
800
700
75
25
450
Method
The method most favoured for the make up of this paste is as follows:
Cream one third of the total flours with the fat (in this quantity : 480g flours with 700g lard) and soya and mix on 1st speed (if using a mixer).
Add remaining flour and mix to a crumble, it should look like breadcrumbs and be completely combined, add the water and salt at this stage and mix to a dough.
Rest for a short while before processing.
This paste is suitable for any pie baked in a tin but is not suitable for tin-less pies, i.e. pies baked freestanding.
Semi - Boiled Paste
Ingredients
Untreated Bread Flour
Lard
Salt
Water
(38%)
(1.5% - 2%)
(27%)
1200
450
20
325
Method
This paste requires the fat to be creamed with equal amount of flour, then the remaining flour and salt is added and mixed to a crumble. The water is brought to the boil and added, this can then be mixed to a dough.
This paste is relatively dry and is especially suitable for the machine production of tin-less pies (Hand Raised).
Full - Boiled Paste
Ingredients
Untreated Bread Flour
Lard
Salt
Water
(38%)
(3.5% - 4%)
(50%)
1200
450
40
600
Method
The fat, water & salt are brought to a vigorous boil and added to the flour which will ideally be warm, and the whole is then mixed to a dough.
This dough must be allowed to cool and rest before use.
The water content of this paste is comparatively high, but produces a superior crisp paste. It is suitable for large pies.
David Dunnes Family Recipe For Boiled Paste For Pork Pies
Ingredients **This recipe is in "lbs" & "Ozs"
Flour
Soya Gold (Improver)
American Lard
Salt
Boiled Water
(5%)
(45%)
(2.5%)
(36% - 37%)
20
1
9
8ozs
7lb 4ozs
Method
Mix the dry ingredients together on first speed, if using a mixer.
Boil the water and lard.
Add the boiling water and lard to the dry ingredients and mix to a clear paste. Be cautious to not over mix.
When cold enough to handle, scale and place the billets of pastry into the tins, allow to rest for 2 hours.
Block the pie shell and allow to rest for 1 hour before filling and lidding.
Traditional Pasty Pastry (Cornish Style)
Ingredients
Untreated Bread Flour
Soya Additive
Baking Powder
Pastry Margarine
Water
Eggs
Salt
(5%)
(4%)
(62.5%)
(42.5%)
(10%)
(2.5%)
1000
50
40
625
425
100
25
Method
This paste has been especially formulated to withstand transportation, but is of a superior quality.
Although it contains pastry margarine it is not laminated and is made up in a similar manner to short crust (cold paste). The fat is broken down in the flour into relatively small pieces. The liquids are added and mixed sufficiently to form a smooth clear dough. As with all unsweetened pastes a rest is necessary before processing.
Sweet Pastry Recipes
*Percentages are against the total amount of flour (Bakers Percentages).
This allows recipes to be easily increased or decreased based on requirements.
Measurements in grams unless otherwise stated.
Short Sweet Pastry
Ingredients
Soft Flour
Soya Flour / Additive
Margarine
Castor Sugar
Water
(4.5%) *Not included in total flours
(50%)
(25%)
(12.5%)
1600
75
800
400
200
Method
This is a general purpose formula suitable for machine processing.
The method most favoured for this paste is to mix the flours and fat to a crumble, dissolve the sugar in the water. Mix the whole to a clear mass without undue machining.
Small quantities of yellow colour and also vanilla flavour are sometimes added.
Sweet Paste For Fruit Pies
Ingredients
Bread Flour
Soft Flour
Margarine
Shortening
Salt
Milk Powder
Glucose
Water
(25%)
(25%)
(0.75%)
(1.5%)
(15%-16%)
(9.5%)
800
800
400
400
12
25
250
150
Method
This paste has a low sugar content in the form of glucose and is a relatively dry paste. It has a low liqour absorption rate and remains crisp after baking.
Method of manufacture, fats and equal quantity of flour plus milk powder mixed to a paste, but not creamed. Glucose dissolved in the water and mixed in. Then finally the remaining flour is blended in, and briefly mixed to a smooth dough.
Fruit Pie Paste For Sheeting
Ingredients
Bread Flour
Margarine
Salt
Egg Colour
Vanilla
Glucose
Water
(75%)
(2%)
(1%)
(19%)
(23%)
(23%)
1325
1000
25
15
250
300
250
Method
This paste has been especially formulated to be processed on an automatic sheeter. It has exceptional eating properties due to its high fat content. It has an unusual method of manufacture.
1100g of the flour is blended with the margarine to form a paste. The glucose is dissolved in hot water, salt, colour & flavour is added. The final amount of flour is blended into this to form another paste, which is then added to the fat, flour mix and then combined to a smooth dough.
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