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Recipes

Orasi Shepherd’s Pie

Ingredients

Puff Pastry:
800g Bread Flour
200g Cake Flour
20g Salt
550ml Soy Drink
200g Orasi HOS Butter 70%
Puff Pastry Lamination:
800g Orasi HOS Butter 70%
200g Bread Flour
Shepherd Pie Potato:
200g Potato
50g Orasi HOS Butter 70%
Salt and Pepper to taste
Shepherd Pie Filling:
50g Orasi Butter
50g Carrots (Diced)
50g Celery (Diced)
80g Onion (Chopped)
Salt to taste

Instructions

PUFF PASTRY

  1. In a planetary mixer’s mixing bowl with a paddle, mix well butter and bread flour. Do
    not whip up, just ensure mixture is well incorporated. Shape and chill.
  2.  In a planetary mixer’s mixing bowl using a dough hook, add bread flour, cake flour,
    salt, and soya milk. Knead on low to medium speed until well combined.
  3.  Once dough is well combined, add butter and allow to fully incorporate.
  4.  Roll out dough to be slightly larger than the sheet butter in a similar shape. Chill.
  5.  Place sheet butter on top of dough and fold the dough to cover.
  6.  Roll the dough on the dough sheeter, enough to give 1 double fold.
  7.  Turn the dough and roll to give 1 single fold. Allow to rest for about 15 mins.
  8.  Roll the dough to give another double fold, and continue with a single fold.
  9.  Roll out the dough to the desired thickness.
  10.  Using a round cutter, cut out shapes, mould and add filling with potato piping.
  11.  Bake in oven at 210C for 15 min, at fan speed 6.

 

SHEPHERD PIE POTATO

  1. In a pot, boil potatoes until soft. Allow to cool slightly.
  2.  Remove the skin from the potatoes.
  3.  In a planetary mixer’s bowl, mash the potatoes with a paddle until smooth.
  4.  Add salt and pepper to taste and flavor.
  5.  Using a piping bag with star nozzle, fill with the potato paste.
  6.  Pipe onto the filling before baking.

 

SHEPHERD PIE FILLING

  1. Dice carrots and celery, and chop onions into cubes.
  2.  In a pan, melt butter then sauté carrots, celery, and onions until flavorful.
  3.  Add soy minced meat substitute into the pot and stir well.
  4.  Put in the salt and pepper to taste.
  5.  Add tomato puree and soya and continue cooking.
  6.  Stir fry for a while, then lightly add water until it covers the top of the mixture.
  7.  Allow mixture to simmer. Once the mixture is reduced, test taste the sauce. Add salt
    and pepper as needed.
  8.  Allow mixture to cool before use.