Puff Pastry Pasties with Mushroom Filling
Puff Pastry Pasties with Mushroom Filling — a Zeelandia recipe. Uses Mushroom Filling 5 kg (Zeelandia).
- mixing time (slow speed)
- 4 min
- mixing time (fast speed)
- 6 min
- dough temperature
- 23-25 °C
- initial proofing time
- 10 min
- resting time (between folds)
- 10 min
- final proofing time
- 30 min
- baking time
- 12 min
- baking temperature
- 240 °C
Ingredients
| Ingredient | Quantity |
|---|---|
| Extra Bake | 0.30 kg |
| Wheat flour type 550 | 100.00 kg |
| Salt | 2.00 kg |
| Yeast | 5.00 kg |
| Margarine (80% fat) | 3.00 kg |
| Sugar | 2.00 kg |
| Eggs | 5.00 kg |
| Water | 50.00 kg |
| Puff Pastry Margarine | 33.00 kg |
| Bolognese Sauce | 5.00 kg |
| Mushroom Filling 5 kg (Zeelandia) | 50.00 kg |
Method
Mix all ingredients for 4 minutes on slow speed and 6 minutes on fast speed. Dough temperature: 23-25°C.
Divide the dough into pieces of 1700 g and round lightly. Initial proofing: 10 minutes.
Roll the dough out into a "star", place the margarine in the centre and fold over.
Roll and fold 2 x 4 with a 10-minute rest between the folds.
After the last fold, roll the dough out to a thickness of 4 mm.
Cut rectangles of 6 x 8 cm.
Place Bolognese sauce and mushroom filling in the centre of each rectangle.
Brush the edges of the rectangle with water and fold in half, pressing the edges down firmly.
Brush the surface with egg and decorate with grated yellow cheese and herbs, e.g. oregano.
Final proofing: about 30 minutes.
Bake for 12 minutes at 240°C.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.