Seafood Pie using Pampas Puff Pastry
Method
Step 1:
On medium heat, melt your butter in a deep pot. Then, add your thinly chopped garlic, onion and leek, and allow it to sweat. Turn the heat to low and add 1 tablespoon of sea salt. Make sure you continuously stir the ingredients because you don’t want any caramelisation to form.
Step 2:
Add the White Wings Plain Flour and kaffir lime leaves to the pot. It is important you whisk the flour through because you don’t want your customers tasting raw flour throughout the curry. Then, slowly pour your milk and bring to a boil. This will form your thick, creamy filling.
Explore Goodman Fielder Food Service’s selection of premium wholesale plain flour.
Step 3:
Take the pot off the heat and add the parmesan cheese, English mustard and the zest of a lemon. Remove the kaffir lime leaves and place to the side and allow to rest for 10 minutes. Then, add your diced barramundi, salmon, dory and prawns, followed by your diced potatoes, carrots and spinach.
Step 4:
To prepare your pie top, measure your Pampas Puff Pastry sheets against your serving pot and slice accordingly. Then, coat the Pampas Puff Pastry with an egg-wash, this will give the pie shell a golden finish once it has finished in the oven.
Step 5:
Fill the serving pots with the seafood mixture; make sure you grab all the ingredients, not just the juices. Then, place the mussels into the pot with the shell, this will release a strong flavour during cooking. Cover the pot with the egg-washed pastry and sprinkle sea salt and black sesame seeds.
Step 6:
Place the pie in a preheated oven at 180 degrees Celsius for 30 minutes or until the pastry has turned golden. Then, your seafood pie is ready for serving!
Ingredients
| Ingredient Name | Qty Purchased | Cost of Goods | Qty Used in Recipe | Total Cost |
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| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
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| each | $ | each | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
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| mL | $ | mL | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 |
WHAT IS A RECIPE CALCULATOR?
A recipe calculator works out what a dish costs to make and what it needs to sell for to turn a profit. Some tools under that name are really a recipe converter, turning ounces and teaspoons into metric, or a recipe multiplier that scales quantities up or down, or a nutrition calculator returning the energy and carbohydrate count per serve. Ours is a recipe cost calculator. Enter your ingredient costs and servings, and you get a total cost, a cost per serve, and the margin behind your selling price.
HOW TO USE OUR RECIPE CALCULATOR
Enter your recipe name, method and serving size, and the number of servings the recipe makes.
Select “+ Add Ingredient” to build your ingredient list, then enter the quantity purchased and cost of goods for each item.
Enter the quantity your recipe actually uses for each ingredient, in grams, millilitres or each.
Select Calculate to see your total cost across the batch, plus the same figure with GST added and your cost per serve. This is where the calculator divides your total batch cost by your number of servings, converting it into a cost per portion.
Enter a Selling Price per serve to see your Food Gross Profit, Food Markup percentage and Total Generated Profit.
WHY FOODSERVICE BUSINESSES USE OUR RECIPE CALCULATOR
Cafes and quick service kitchens change their menus often, and costing a new dish properly before it launches matters more than costing it quickly. Catering and events businesses price the same recipe at different scales throughout the year, a function for ten one week and an event for two hundred the next. Enter the servings for each job, and the calculator handles that recipe scaling without you reworking your ingredient list from scratch.
Bakeries producing large batches need to know the per-unit cost still holds as bakery ingredient prices shift. Contract caterers working to a fixed per-meal budget, such as aged care or education providers, can check a recipe against that budget before it goes into a wider meal planner or seasonal menu.
Across all of these, the value is the same. You get a cost per serve and a margin you can trust, built from your actual supplier pricing rather than an estimate.
Browse our recipes for menu inspiration, then cost them here before you commit to a price.
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