Ingredients
Stage 1: Pastry
| 50 pieces Ready Bake Pastry Shell Savoury Pie Bottom 180x102mm 60160956 |
Stage 2: Filling
| 8kg Minced beef (90/10 ratio) |
| 10L Water |
| 1.6kg AM Meat Pie Premix 50027622, mixed into a slurry with 2.08L cold water |
| 300g Gochujang (Korean chilli paste – mild or hot) |
| 80ml Soy sauce (low sodium) |
| 60ml Sesame oil |
| 40g Fresh ginger, finely grated |
| 30g Garlic, minced |
| 20g Brown sugar |
| 20ml Rice wine vinegar |
| Salt and pepper, to taste |
Stage 3: Topping
| 1.2kg AP Premix Potato Mash 10kg MB 50160468 |
| 4.5L Hot water 80°C |
| 200g Unsalted butter |
| 60g White miso paste (stirred into warm mash) |
| 40g Sesame seeds, toasted (scatter over mash) |
Method
- Stage 1 – Pastry: Prepare Ready Bake Pastry Shells.
- Stage 2 – Filling: bring beef and water to the boil. Combine AM Meat Pie Premix slurry into the meat mixture. Add gochujang, soy sauce, sesame oil, ginger, garlic, brown sugar and rice wine vinegar. Return to the boil and simmer at least 10 minutes until thickened. Season to taste, then cool.
- Deposit 120g cold beef filling into each lined pie base. Scatter 10g diced dill pickles and 20g grated cheddar on top of each filling.
- Stage 3 – Topping: place hot water and butter into a bowl then add AP Premix Potato Mash. Mix 1st speed 1 minute, scrape down, then 2nd speed 2-3 minutes. While warm, whisk in white miso paste until silky. Cool 35-40 minutes, then load into a piping bag with a large star nozzle (1.5cm).
- Pipe whipped miso mash in a generous spiral or rosette into each open pie shell, rising 3-4cm above the pastry rim. Brush piped mash lightly with melted butter.
- Bake at 210°C for 22-26 minutes or until internal temperature reaches 75°C. Finish 2-3 minutes under a salamander or grill for extra colour. Rest 3 minutes.
- Garnish each pie immediately with toasted sesame seeds.