CA2689193A1 - Savoury products and method of manufacture thereof - Google Patents

Abstract

A method of making a leavened dough baked product having a fruit or savoury filling, the method comprising i) preparing a yeast dough mixture: ii) forming a flat base of the mixture having a maximum size of 10cm: ui) placingcooked fruit or savoury filling on top of the basc; iv) pinching the edges of the basc up and over the filling to fully encase the filling and provide an encased dough shell; and v) baking the shell to produce the baked dough product.

Description

SAVOURY PRODUCTS AND METHOD OF MANUFACTURE THEREOF
FIELD OF THE INVENTION
This invention relates to a process for making yeast dough products, particularly shells, buns and the like having a fruit and savoury filling that is encased and baked in a bread dough: and said products made by said process.

BACKGROUND OF THE INVENTION
Selected foods, such as. tourtiere, pork, chicken curry, and the like are traditionally served in a pie pastry, e.g. tourtiere, open buns with barbcqued pork, or in a rot] or pita bread with chicken curry.
Authentic. classic tourtieres are described as meat pies from French speaking areas of Canada and are characterized by a rich pie pastry that is placed in a pie pan.
filled with a savoury meat fitting, such as, ground pork with spices, topped with another layer of pastry, baked and subsequently served as a meal. Tourtieres are not usually presented as individual servings.
Chinese BBQ pork buns are described as a dim sum and served as a breakfast from China and Chinese speaking communities. They are characterized by a yeast and baking powder dough that is filled with a pork filling and is formed into buns with a fluted top left slightly opened to allow for steam cooking. They are traditionally eaten with chop sticks and served with a larger sit down meal.
Pulled BBQ pork buns are described as a lunch or dinner and generally served in the Southern United States. They are. characterized by a yeast bun that has been cut open and the pork filling is poured over the bun. They are eaten as a sandwich or as a meal.
Curried chicken is described as a savoury meat dish from India and Indian speaking communities. It is characterized by a cut up and cooked chicken in a stew of vegetables and spices. It is usually served as a meal with rice and breads such as roti or pita. It is not usually served as an individual serving.
At present, savoury fillings have been difficult to serve as an individual serving unless it is served in a rich pie pastry or guests have to sit down with a knife and fork to eat it.

Although the prior art teaches the use of rich pie crust, steamed buns or rot]
and pita to serve fruit and savoury fillings there is a need to provide a method that provides a baked fruit and savoury dough product which can be consumed by an individual that is not too rich or heavy and can be held in the hand and eaten.
Accordingly, there is a need for a new way of processing and presenting these fruit and savoury fillings to allow people to freeze, serve and cat them as an individual serving.
SUMMARY OF THE INVENTION
It is an object of the present process to provide a way to provide fruit and classic savoury fillings in a yeast dough shell, casing, bun and the like. The resulting products can be eaten immediately or frozen and reheated for later consumption as an individual serving.
Accordingly, in one aspect. the invention provides a method of making a leavened dough baked product having a fruit or savoury filling, said method comprising i) preparing a yeast dough mixture;
ii) forming a flat base of said mixture having a maximum size of 10cm;
iii) placing cooked said fruit or savoury filling on top of said base;
iv) pinching the edges of said base up and over said filling to fully encase said filling and provide an encased dough shell ; and v) baking said shell to produce said baked dough product.
Preferably, the flat base has a size selected from 2cm to 4cm.
Preferably, the savoury filling is a tortiere mixed beef.
Preferably, the fruit or savoury filled yeast dough is baked at a temperature of about 300-350 F for about 10-1.5 minutes, more preferably. at 325 F for 12 to 13 minutes.
In a further aspect. the invention provides a fruit or savoury meat filled product when made by a method as hercinabove defined.

All of the fillings are cooked prior to placing them in the dough.
In the process according to the invention, the dough is mixed and divided into small pieces and formed into flat circles. The savoury filling is then placed on the dough circle and the dough pinched around the filling until it is completely encased in dough.
The product is baked in a 325 degree I "convection oven for 12-13 minutes.
The resulting product can be frozen and reheated for later consumption or served immediately as an individual serving.

2 This process provides an improved method of serving fruit or savoury fillings as light meals. snacks or appetizers.
Preferably the filling has been freshly made with fresh ingredients and cooled to room temperature.
Preferably the dough has been freshly made with fresh ingredients.
BRIEF DESCRIPTION OF THE DRAWINGS

In order that the invention may be better understood. preferred embodiments will now be described by way of example only with reference to the accompanying drawing, wherein Fig. 1 illustrates a process of making a leavened dough baked product according to the invention.

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS
Fig. 1 shows the sequence of process steps wherein a leavened dough (10) is prepared and divided and sub-divided, and rolled to flat circles (14). Savoury mince filling (16) is poured onto circle (14) which is folded around the filling (16) to form 2cm to 4cm sized semi-spheres (18) and baked.
In alternative embodiments. fruit-filled products are similarly made.
EXAMPLES
Example l A cranberry fruit filling consisting of:

3 cups finely chopped cranberries 2 cups finely chopped apple 1 1/ cups sugar I TBSP grated orange peel was prepared in a saucepan, cooked over medium heat for 5 minutes or until filling is quite dry, and cooled to room temperature.
The fruit-filled baked product was made with dough made according to Example 3.

Example 2 A pork filling consisting of:-I TBSP veg oil 1/2 c minced onion 2 1/ cubed cooked pork tenderloin 2 TBSP chopped fresh coriander (1 1/2 tsp dried coriander leaves) 2 TBSP oyster sauce I TBSP cornstarch I TBSP ketchup 2 tsp sugar I tsp soy sauce 14 tsp sesame oil was prepared in a skillet, oil heated over medium heat. with onion for 2 minx., with pork, stirred in with 1/4 cup of water and remaining ingredients, and cooked for 1 min or until the mixture thickened. The cooked filling was allowed to cool.
The pork-filled baked product was made with dough made according to Example 3.
Example 3 A dough mixture was made in accordance with the following instructions:-Dough 1 cup flour 1 TBSP fast rise yeast 1% cup sugar 2 tsp salt 1/3 cup canola oil 1 cup hot water 3 eggs, beaten approx 2-3 cups flour In large bowl, combine 1 cup flour. sugar, salt. and yeast. In small bowl, combine I
cup hot water (125 F) with oil: stir into flour mixture. Stir in eggs, then enough flour to make soft slightly sticky dough. Knead for 3 rains. Cover and let stand for 10 minx.
Divide dough into 4 circles. Divide each circle into another 4 circles and then divide each circle into another 4 circles (for 64 buns). Roll a circle into a 3-4 inch round. Fill with a

4 heaping TBSP of filling and pinch up sides of dough. Place on parchment lined baking sheet and let rise 1 hour.
Make sure the bottom of the bun has some flour on it before you set it on the baking sheet so they don't stick.
Bake in a 350 degree F oven for 15-17 minutes or in a 325 degree F convection oven for 12-13 minutes.
Example 4 An alternative dough product was made according to the following instructions:-Sweet Dough 1 cup warm milk (125 degrees F) 1/4 cup water (125 degrees F) I TBSP fast rise yeast 3 cups unbleached flour 1/4 cup sugar 1 tsp salt 1 cup margarine 2 eggs, beaten approx 1 cup flour In large bowl. combine 3 cups flour, sugar, salt and yeast. Cut margarine in to dry mixture. In small bowl. combine hot water (125 F) with milk: stir into flour mixture. Stir in eggs, then enough flour to make soft slightly sticky dough. Cover and let stand for 1 hour.
Divide dough into 4 circles. Divide each circle into another 4 circles and then divide each circle into another 4 circles (for 64 buns). Roll a circle into a 3-4 inch round. Fill with a heaping TBSP of filling and pinch up sides of dough. Place on parchment lined baking sheet and let rise 1 hour.
Make sure the bottom of the bun has some flour on it before you set it on the baking sheet so they don't stick.
Bake in a 375 degree F oven for 15-17 minutes or in a 350 degree F convection oven for 12-13 minutes.
Example 5 A further alternative baked dough product was made in accordance with the following Instructions:-

5 Tourtiere filling 1 TBSP veg oil I lb ground pork 1 lb ground sirloin 1 cup finely chopped onion 2 cups finely chopped mushrooms I cup finely chopped celery 3 cloves garlic, minced 1 1/2 c beef consomme 3/ tsp salt 1 tsp cinnamon '// tsp pepper I tsp dried summer savory '/l tsp ground cloves 1 cup fresh bread crumbs 2 TBSP dried parsley In large skillet, heat oil over medium heat. Cook pork and beef breaking up with wooden spoon until no longer pink. Drain off fat.
In medium skillet saute onions, mushrooms and celery until vegetables are soft. In a large skillet, combine vegetables. garlic. stock and spices. Bring to a boil then reduce heat to med low and simmer, stirring occasionally for 35 to 45 minutes or until 2 TBSP
liquid remains.

Stir in bread crumbs and parsley. Cover and refrigerate until cold or for up to 1 day.
Although this disclosure has described and illustrated certain preferred embodiments of the invention, it is to be understood that the invention is not restricted to those particular embodiments. Rather, the invention includes all embodiments which are functional or mechanical equivalence of the specific embodiments and features that have been described and illustrated.

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Claims (6)

CLAIMS:

1. A method of making a leavened dough baked product having a fruit or savoury filling. said method comprising 1) preparing a yeast dough mixture:
ii) forming a flat base of said mixture having a maximum sue of 10cm:
in) placing cooked fruit or savoury filling on top of said base:
iv) pinching the edges of said base up and over said filling to fully encase said filling and provide an encased dough shell : and v) baking said shell to produce said baked dough product.

2. A method as claimed in claim 1 wherein said flat base has a size selected from 2cm to 4cm.

3. A method as claimed in claim 1 or claim 2 wherein said savoury filling is a tortiere mixed beef.

4. A method as claimed in any one of claims 1 to 3 wherein said savoury filled yeast dough is baked at a temperature of about 300-350°F for about 10-15 minutes.

5. A method as clammed in claim 4 wherein said dough is baked at 325°F
for 12 to 13 minutes.

6. A fruit or savoury meat filled product when made by a method as claimed in any one of claims 1 to 5.