[Food] Amex Sausage Rolls

[dazzer6666]

Yes but he fibbed because he now says he freezes some as well

......and let’s not forget all this started with his views on a sausage roll he hasn’t even tried [emoji23][emoji23][emoji23][emoji23]

 

[BensGrandad]

We usually make 3 at a time and freeze 2 uncooked as it takes very little extra time to cook the filing for 1 or for 3. Similarly with making the pastry.

 

[LamieRobertson]

We usually make 3 at a time and freeze 2 uncooked as it takes very little extra time to cook the filing for 1 or for 3. Similarly with making the pastry.

How big are your sausage rolls?

 

[The Large One]

We usually make 3 at a time and freeze 2 uncooked as it takes very little extra time to cook the filing for 1 or for 3. Similarly with making the pastry.

Surprised you don't eat them frozen. You said the pastry must be crispy.

 

[dazzer6666]

We usually make 3 at a time and freeze 2 uncooked as it takes very little extra time to cook the filing for 1 or for 3. Similarly with making the pastry.

Uncooked, or partly cooked ? Imagine the filling has been cooked......?

 

[BensGrandad]

They cook it for about half the time it needs to be cooked, allow it to cool, then chill it. Then they package it up, and deliver it to the venue. The cooking is finished in the individual ovens within each catering site.



And how would the lid be added without it coming off?



For a Saturday game, the pies are delivered on the Friday to the Amex. Sodexho have a well-honed system as to how many pies get delivered to which stand. We are talking about thousands of pies here. We are also talking about the thousands they make for other football clubs, rugby clubs, race meetings, functions, festival etc.

I'm not giving away any of Piglet's secrets here - Jo has said as much on the show.

The blind baking was only a suggestion of how it might be done. In the pub we used to make the pie base and add the filling freeze rthem down then buy frozen pastry lids place them on top when ordered and cook them in a combi oven about 7 minutes. It was never a problem and very well received.

I fully understand the process you describe but the filling would need to be cooked as it takes longer to cook steak filling than to bake a pie. As you said sometimes for 5 hours. So again is the filling added hot or cold?

 

[rigton70]

that is what inrigues me as to how they do it.

No offence you're an idiot.

 

[rigton70]

The blind baking was only a suggestion iof how it might be done.

I fully undrrstand the process you describe but the filling would need to be cooked as it takes longer to cook steak filling than to bake a pie. As you said sometimes for 5 hours. So again is the filling added hot or cold?

And this confirms it.

You asked so many questions earlier on how a pie is made and now further in the thread you're an expert.

Got to love google/take on what people have said then use this knowledge.

 

[dazzer6666]

The blind baking was only a suggestion iof how it might be done. In the pub we used to make the pie base and add the filling then buy frozen pastry lids place them on top and cook them in a combi oven about 7 minutes. It was never a problem and very well received.

I fully understand the process you describe but the filling would need to be cooked as it takes longer to cook steak filling than to bake a pie. As you said sometimes for 5 hours. So again is the filling added hot or cold?

Why does it matter whether the filling is added hot or cold ? The whole (complete) pie will then be chilled anyway for transportation etc.

 

[The Large One]

The blind baking was only a suggestion iof how it might be done. In the pub we used to make the pie base and add the filling then buy frozen pastry lids place them on toip and cook them in a combi oven about 7 minutes. It was never a problem and very well received.

Fair enough, but utterly irrelevant for a mass catering operation, and an utterly hopeless thing for this particular one we're talking about.

I fully understand the process you describe but the filling would need to be cooked as it takes longer to cook steak filling than to bake a pie. As you said sometimes for 5 hours. So again is the filling added hot or cold?

Hot. As with pretty much every other pie ever made.

Did you think the pastry and the filling were started at the same time?

 

[BensGrandad]

And this confirms it.

You asked so many questions earlier on how a pie is made and now further in the thread you're an expert.

Got to love google/take on what people have said then use this knowledge.

I have never said I was an expert just competant and explained how I do it for home use I cannot understand how the pies are not reheated.

 

[dazzer6666]

Fair enough, but utterly irrelevant for a mass catering operation, and an utterly hopeless thing for this particular one we're talking about.



Hot. As with pretty much every other pie ever made.

Did you think the pastry and the filling were started at the same time?

I think he thinks the pies are put together at the Amex, not just cooked...........

Student Grant has a mahoosive tub of chicken balti mix in the WSL kiosk whilst his two co-workers lay out pie cases ready for him to ladle in a spoonful of the spicy mix. [emoji23][emoji23][emoji23]

 

[Let's Have A Winner!]

Can you get BG on the show TLO, I would pay to download that! If he's a real person that is...

 

[dazzer6666]

I have never said I was an expert just competant and explained how I do it for home use I cannot understand how the pies are not reheated.

Are you just a bit confused between ‘reheated’ and ‘finished cooking’ ?

They’d be reheated if they were already fully cooked.

They’re not. The cooking is finished in ovens in the kiosks at the Amex. Very much like your frozen ones at home would be.........

 

[rigton70]

I have never said I was an expert just competant and explained how I do it for home use I cannot understand how the pies are not reheated.

Ever bought part baked bread?

Now are you cooking it or re-heating it?

 

[BensGrandad]

Fair enough, but utterly irrelevant for a mass catering operation, and an utterly hopeless thing for this particular one we're talking about.



Hot. As with pretty much every other pie ever made.

Did you think the pastry and the filling were started at the same time?

Non I do not think that as it is obvious the filling takes longer to cook. So at the end of the day the chicken filling is reheated as it was cooked on Friday and then finished cooking on Saturday The Amex.

 

[LamieRobertson]

Can you get BG on the show TLO, I would pay to download that! If he's a real person that is...

I think it would need to be some sort of Xmas special ..say a 90 minute show ..should just be enough to get to the bottom of sausage roll making...retitle the program The Great Sausage Roll Bakeoff

 

[BensGrandad]

Ever bought part baked bread?

Now are you cooking it or re-heating it?

Cooking it from frozen but that is not chicken which shouldnt be part cooked or reheated slowly. I have nothing against any other pies being ,made that way just chicken. Chicken should be fully cooked before freezing and reheated very quick as the EHO told us. Hence most frozen chicken pies bought in Iceland or similar are cooked on a higher temperature than other pies and aree eaten within minutes of finishing ooking not perhaps an hour later and kept warm.

 

[dazzer6666]

Non I do not think that as it is obvious the filling takes longer to cook. So at the end of the day the chicken filling is reheated as it was cooked on Friday and then finished cooking on Saturday The Amex.

Jesus.

[emoji23][emoji23][emoji23][emoji23][emoji23][emoji23][emoji23][emoji23]

 

[BensGrandad]

Jesus.

[emoji23][emoji23][emoji23][emoji23][emoji23][emoji23][emoji23][emoji23]

He didnt make pies and used just bread and fishes.