Burgundy Cottage Pie
INGREDIENTS Chicken Fillets (small dice) Lucas Tikka Pie & Pasty Mix Verstegen Tandoori World Grill Verstegen Decoration Blend France Onion Bhaji (small dice) Lucas Tandoori Easicoater Scotch Pie Shells METHOD • Make up the chicken Pie & Pastry Mix, following the packet instructions. • Fill the pastry shells with the mix. • Coat the bhaji with a small amount of the World Grill. • Top the pie with the bhaji mix and garnish with Easicoater and Decoration Blend. COOKING GUIDE • Oven cook at 180°C for 20 mins. Crispy Chicken Tikka Pie
INGREDIENTS 1kg C ooked Ham Ends (diced & shredded) 200g Red Onion (fine dice) 700g Verstegen Honey & Mustard Sauce Verstegen DS Binder Ham & Honey Mustard Pie
INGREDIENTS Minced Beef
Carrots (small dice) Shallots (small dice) Verstegen DS Binder
Verstegen Beef Steak Spices Verstegen Burgundy Sauce Lucas Potato Topping Mix Verstegen Decoration Blend France Scotch Pie Shells METHOD • Season the beef lightly with the Spices and dust with the Binder. • Mix the mince and Sauce, 50/50 ratio. • Add 150g of vegetables per 500g of mince and Sauce mixture. • Fill the pastry shells with the mix. • Top the pie with potato and garnish with Decoration Blend. COOKING GUIDE • Oven cook at 180°C for 20-25 mins.
Lucas Potato Topping Mix Cheddar Cheese (grated)
Black Onion Seeds Scotch Pie Shells
METHOD • Add the ham and onion to a bowl and dust with the Binder. • Add the Sauce and combine. • Fill the pastry shells with the mix. • Mix the cheese with the potato topping. • Top the pie with potato mix and garnish with black onion seeds. COOKING GUIDE • Oven cook at 180°C for 20-25 mins.
PERFECT PIES | 27
Powered by FlippingBook