100 %* Spelt and Rarebit Pies using SPELT & HONEY (*based on milled grain products)
Short pastry, Cheese filling and Topping — an IREKS recipe in 3 components, makes 18 pieces. Uses Ireks Spelt & Honey Bread Mix 25 kg.
- mixing time (short pastry)
- 3 min
- dough temperature (short pastry)
- 16 °C
- bulk fermentation time (short pastry)
- 20 min
- swelling time (cheese filling)
- 20 min
- baking temperature
- 180 °C
- baking time
- 20 min
Ingredients
Short pastry
| Ingredient | Quantity |
|---|---|
| Ireks Spelt & Honey Bread Mix 25 kg | 1.000 kg |
| Shortening | 0.250 kg |
| Butter, unsalted | 0.200 kg |
| Water (cold), approx. | 0.250 kg |
Cheese filling
| Ingredient | Quantity |
|---|---|
| Potato flakes | 0.100 kg |
| Water, hot, approx. | 0.120 kg |
| Cheddar, mature, grated | 0.140 kg |
| Onions, finely diced | 0.200 kg |
| Spring onions, chopped | 0.030 kg |
| Spices (salt + pepper) | 0.005 kg |
| Miso paste | 0.002 kg |
Topping
| Ingredient | Quantity |
|---|---|
| Cheese filling | 0.300 kg |
| Egg yolk | 0.080 kg |
Method
- Short pastry
Mix all the ingredients, apart from the water, into streusel. Subsequently, add the water until a smooth dough is obtained and allow to rest.
- Cheese filling
Mix the potato flakes with hot water until smooth and add the cheddar. Then mix the other ingredients under and allow the cheese filling to swell.
- Topping
Divide the short pastry between the tins and fill with half of the cheese filling. For the topping, mix the other half of the cheese filling with the egg yolk until smooth, subsequently put the cheese filling evenly on top and bake.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.