rich beef pie
v1CurrentFinished Product
Yield
~23 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
packaging | 23 | each | ¥575 | — | |
water | 600 | ml | ¥0 | — | |
mushrooms | 175 | g | ¥193 | — | |
chicken stock | 400 | ml | ¥0 | — | |
redwine | 500 | ml | ¥1,200 | — | |
Dolcie pastry flour | 40 | g | ¥0 | — | |
tomato paste | 25 | g | ¥19 | — | |
cloves | 1 | g | ¥4 | — | |
bacon | 225 | g | ¥340 | — | |
dried thyme | 2 | g | ¥14 | — | |
garlic | 30 | g | ¥120 | — | |
carrot | 225 | g | ¥83 | — | |
celery | 80 | g | ¥70 | — | |
white onion [onions] | 250 | g | ¥0 | — | |
CG Chuck | 1.75 | kg | ¥3,238 | — | |
| Total batch cost | ¥5,855 | ||||
| Cost per unit | ¥255 | ||||
| Suggested retail (30% food cost) | ¥849 | ||||