Pasties Viequez L.Meat, Fish, and Poultry No.032
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 2 Pasties|
|------------------------------------------------------------------------------|
|Pan Size: Temp.: 375 'F. Deep Fat|
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 9LB | 2.50 Gal | 1. In mixer bowl, combine flour, |
|Cornmeal | 7LB | 4.75 Qrt | cornmeal, salt, garlic, and |
|Salt | 4OZ| 6.00 Tbsp| cheese; mix at low speed until |
|Garlic | | 1.00 Tbsp| well blended, about 2 minutes. |
|Cheese, Parmesan, Gr| 6OZ| 1.50 Cup | |
|ated | | | |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 1LB 12OZ| 1.00 Qrt | 2. Add shortening. Mix at low |
|ed | | | speed about 1 minute or until |
| | | | mixture resembles coarse |
| | | | cornmeal. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | | 1.00 Gal | 3. Add water; mix at low speed |
| | | | until dough is just formed. |
| | | | Refrigerate for use in Step 6. |
|--------------------|----------|----------|-----------------------------------|
|Beef, Bulk, Hamburg | 15LB | | 4. Cook beef in its own fat until |
| | | | beef loses its pink color, |
| | | | stirring to break apart. |
| | | | Drain or skim off excess fat. |
|--------------------|----------|----------|-----------------------------------|
|Salt | 2OZ| 2.33 Tbsp| 5. Add salt, chili powder, garlic |
|Chili Powder | 2OZ| 3.00 Tbsp| Worcestershire sauce, soy |
|Garlic | | 2.00 Tspn| sauce, cabbage, and onions to |
|Worcestershire Sauce| | 6.00 Tbsp| beef; mix well. Set aside for |
|Soy Sauce | | 0.50 Cup | use in Step 7. |
|Cabbage | 5LB | 2.00 Gal | |
|Onions | 5LB | 3.75 Qrt | |
--------------------------------------------------------------------------------
NOTE: 1. In Step 2, 6 lb 4 oz fresh cabbage A.P. will yield 5 lb
findly shredded cabbage and 5 lb 8 oz dry onions will yield
A.P. 5 lb chopped onions.
2. In Step 2, 10 oz (9 1/3 cups) dehydrated onions may be used.
See Recipe Card A-11.