Huhtamaki promotes disposables range with pie recipes

The Finnish packaging firm has asked chef Paul Morgan to develop a range of pie recipes, designed for customers to takeaway on the firm’s Chinet plates and bowls that are part of its BioWare range of disposable food service packaging.

The recipe’s include steak and ale, ham and chicken and desserts such as apple pie and berry ricotta cream tart – see below for the recipe.

Morgan said: “From experience, I know that takeaway pies provide caterers with the perfect way of generating additional profit, and Chinet offers great strength and quality that makes it ideal for serving.”

Huhtamaki’s BioWare products are certified in accordance with EN13432, the European standard for compostability of packaging and fully compostable within 60 days.

The Chinet range is microwavable so the pies can be reheated when the customer gets home.

BERRY RICOTTA CREAM TART
Ingredients
· 200g ricotta
· 1tsp vanilla essence
· 2 eggs
· 160g caster sugar
· 125ml double cream
· 60g raspberries
· 80g blueberries
· Icing sugar for dusting

For The Pastry (alternatively, use bought ready-to-roll sweet packet pastry)
· 250g plain flour (plus extra for rolling)
· 50g icing sugar
· 1 egg
· 20g butter
· Enough cold water to bind
 
Method
· To make the pastry:
Put flour, icing sugar and butter into food processor and ‘crumb’
Add egg and mix, then bind with cold water as required (be careful not to over mix!)
Pre-heat oven to 180ºC/350ºF/Gas Mark 4
Roll-out pastry and line pie dishes/tins.  Blind-bake tart bases for 8-10 minutes
· For the filling
Mix ricotta, vanilla essence, eggs, sugar and cream in food processor until smooth
Very carefully, stir berries into the mixture
· Spoon filling into bases and bake for 25-30 minutes or until filling sets.  Leave to chill
· Dust tarts with icing sugar to finish and serve in a Chinet plate/bowl

The other recipes can be obtained by emailing sales@gb.huhtamaki.com

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