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BACON AND EGG BREAkFAST PIES
4 bacon rashers, shortcut rindless, finely chopped
4 x 60g eggs
1 tablespoon cream
8 slices bread
1 tablespoon shallots, thinly sliced
Salt and Pepper to taste
1. Place chopped bacon into a heated frypan and cook
until crisp.
2. Combine and lightly whisk eggs and cream.
3. Use the pie cutter to cut the bases from the
bread slices.
4. Preheat Classic Pie 4 Creations until the 'ready-to-
bake' light illuminates.
5. Insert the bread bases into the Classic Pie 4 Creations
using the pie press.
6. Sprinkle bacon and shallots evenly into the bread
bases and top each with ¼ of egg mixture.
7. Close lid and cook for 3-5 minutes or until egg is
cooked to your liking. Season with salt and pepper
if required.
QUICk MEAT PIES
Makes 4
1 tablespoon olive oil
100g minced beef
1
⁄3 cup finely chopped onion
2 tablespoons tomato sauce
1 tablespoon powdered gravy mix
½ cup/125ml water
¼ teaspoon mixed herbs
Salt and pepper, to taste
2 teaspoons cornflour
2 teaspoons water
1 tablespoon finely chopped parsley
1 sheet ready-rolled shortcrust pastry, for bases
1 sheet ready-rolled puff pastry, for tops
1. Heat oil in a saucepan, add minced beef and onion,
cook over moderate heat for 4 minutes, add sauce,
gravy mix, water, herbs and season with salt and
pepper if required.
2. Blend cornflour with water, add to meat mixture and
stir until mixture boils and thickens. Allow to cool and
add parsley.
3. Preheat Pie Maker until the ‘Ready-to-bake’ light
illuminates.
4. Insert pastry bases, fill each base with ½ cup meat
mixture and cover with pastry tops.
5. Close lid and cook pies. Check after 3-5 minutes and
remove when pies are golden brown.
Traditional Pies
NOTE
More information on making Pastry Pies, Bread Pies
and Pie Fillings can be found in ‘Hints and Tips for
Best Results’ on Page 10.