Total Time
min.
Serving & Size
12 oz / 340 g
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
This traditional Scottish pasty is sure to please made with Pepperidge Farm Puff pastry sheets and Campbell’s® Beef Pot Pie Filling!
Nutrition Facts
Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit
Step 1
Profit Per Serving
Step 1
| - | = |
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
Step 2
Profit Per Meal
Step 2
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
Step 3
Profit Per Day
Step 3
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.
| Instructions |
| 1 | In a mixing bowl combine the ground beef and the meatless beef pot pie filling well. |
| 2 | Roll puff pastry slightly and cut round for the lid. Use balance of pastry to line meat pie dish. |
| 3 | Fill lined dish with meat mixture and top with pastry; ensure you crimp the pastry to get a nice seal (egg wash on the pastry before baking will help with a nice glazed visual, but is optional). |
| 4 | Cut small vent holes in the top of the pastry and bake in a 375F/191C oven until an internal temperature of 165F/74C, is reached (about 40 minutes). |
| 5 | Allow to cool slightly (3-5 minutes) and remove from baking dish before serving. |
