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Description
Filset is a special, and cold process, modified starch designed for use with both sweet and savoury fillings as a stabiliser to prevent boil out during baking, frying or cooking. It increases the viscosity of the filling to allow easier depositing and imparts a creamy smooth mouthfeel. Filset should be sprinkled onto cold sauce and other ingredients and beaten in quickly and thoroughly prior to cooking.
Ingredients
Method
Combine Highland Kitchen Sauce Blanche, chicken and sweetcorn together.
Sprinkle Filset over ingredients and beat in quickly and thoroughly.
Top with pastry and glaze and bake at 200-215ºC (390-420ºF) until golden brown.
