skip to main content


Chia Con Carne


Click Shopping List key to Add/Remove item to your Shopping List

Chia con Carne

Email Recipe         Download Recipe         Print Recipe


  • Filling "Chilli con Carne": 

    Minced meat  0.500 kg

    Kidney beans  0.500 kg   

    Sweetcorn  0.200 kg 

    Pepper, salt, paprika, chilli powder q.s. 

    Tinned tomatoes  0.500 kg 

    Total weight  1.700 kg

  • Mixing time: 3 + 2 minutes 

  • Dough temperature: 23° C 

  • Bulk fermentation time: 30 minutes (in the fridge) 

  • Scaling weight: as desired 

  • Intermediate proof: none 

  • Processing: filled triangles 

  • Final proof: approx. 30 minutes 

  • Baking temperature: 210° C 

  • Baking time: approx. 18 minutes 

  • Fold in 0.250 kg – 0.300 kg (09 oz – 11 oz) shortening per kg dough (02 lb 04 oz) with three single turns. After the bulk fermentation time, roll the laminated dough out to a thickness of approx. 3 mm. Cut into squares, fill with approx. 0.020 kg (01 oz) of the chilli con carne filling and fold into triangles. If desired, dip into grated cheese. After the final proof, bake giving steam. 

Delivery across
UK & Ireland