Horizon steak pies tallow pastry
v1CurrentComponent
Yield
~65 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
eggs | 1 | each | ¥56 | — | |
chicken stock | 800 | ml | ¥0 | — | |
Sautee onion 70% | 1 | kg | ¥750 | — | |
corn starch | 100 | g | ¥51 | — | |
Dolcie pastry flour | 75 | g | ¥0 | — | |
garlic | 30 | g | ¥120 | — | |
horizon beef | 5.5 | kg | ¥550 | — | |
black pepper | 7 | g | ¥17 | — | |
salt | 70 | g | ¥9 | — | |
Bay leaf | 2.2 | g | ¥22 | — | |
water | 500 | ml | ¥0 | — | |
packaging | 65 | each | ¥1,625 | — | |
tomato paste | 70 | g | ¥53 | — | |
redwine vinegar | 40 | ml | ¥40 | — | |
soy sauce | 40 | ml | ¥28 | — | |
worcestershire sauce | 50 | ml | ¥21 | — | |
| Total batch cost | ¥3,342 | ||||
| Cost per unit | ¥51 | ||||
| Suggested retail (30% food cost) | ¥171 | ||||