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The Canine Bakery – Chicken and Rice Bites

How to Make -
Chicken and Rice Bites


6 oz . Boneless Chicken Breast, boiled or grilled; cooled
100g . Cooked Wild Rice; cooled
120ml . Chicken Stock
300g . All Purpose Flour
1/4 tsp . Salt
1 Egg

1. Preheat your oven to 350 degrees F (180 degrees C / Gas Mark 4), ensuring it reaches the desired temperature for even cooking.
2. Prepare the chicken mixture: In a mini food processor, combine the chicken, rice, and chicken stock. Pulse until the mixture forms a smooth paste, scraping down the sides as necessary to ensure everything is well integrated.
3. Make the dough: In a large mixing bowl, add the flour, a pinch of salt, one egg, and the prepared chicken paste. Stir the mixture vigorously until it comes together and resembles a dough with a consistent texture.
4. Knead the dough: Lightly dust a clean, flat surface with flour. Transfer the dough onto the surface and knead it for a few minutes, until it is smooth and no longer sticky. This process will help develop the gluten, making the dough easier to handle.
5. Roll out the dough: Using a rolling pin, roll the dough out to an even thickness of about 1/2 inch. Ensure the dough is uniformly flat to allow for even baking.
6. Shape the treats: Using cookie cutters of your choice, cut out various shapes from the rolled dough. Carefully place each shape onto a baking sheet lined with parchment paper, leaving space between them to prevent sticking.
7. Bake the treats: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the treats are light brown and firm to the touch.
8. Cooling: Remove the treats from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely. This step is crucial to ensure the treats firm up and are easy to handle.

Allow the treats to cool thoroughly before serving to ensure they are set and enjoyable.

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The Canine Bakery – Doggy Scotch Eggs

Doggy Scotch Eggs

How to Make -
Doggy Scotch Eggs

150g minced pork

12 small eggs

2 tablespoons of chopped parsley

1 medium egg beaten

Milled flax seed (or fine breadcrumbs) for coating

Hard boil and peel the eggs. Place the minced pork and parsley in a plastic bag and press it together until it forms a smooth blended ball. Remove the mixture from the bag and divide into 12 equal balls. One at a time press each piece flat into the palm of your hand. Put an egg in the centre and wrap the minced meat around it. Roll into a smooth ball and make sure there are no gaps or cracks. Coat in beaten egg. Roll in milled flax seed or fine breadcrumbs. Place on a greased baking tray and cook at 180 degrees C (356 F) for 30 mins, or until the meat is cooked. Remove from the oven and leave to cool before serving.