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Chia Con Carne

Ingredients

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Chia con Carne

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Method

  • 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