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CHICkEN AND LEEk PIES
Makes 4
2 tablespoons butter
½ cup thinly sliced leek
2 tablespoons finely chopped parsley
1 cup cooked shredded chicken
½ cup/125ml chicken stock
2 teaspoons cornflour
2 teaspoons water
Salt and pepper, to taste
1 sheet ready-rolled shortcrust pastry, for bases
1 sheet ready-rolled puff pastry, for tops
1. Heat butter in saucepan, add leek and lightly sauté for
2 minutes. Add parsley, chicken and stock and bring
to the boil.
2. Blend cornflour with water, add to chicken mixture
and stir until mixture boils and thickens. Season with
salt and pepper if required. Allow to cool.
3. Preheat Pie Maker until the ‘Ready-to-bake’ light
illuminates.
4. Insert pastry bases, fill each base with ½ cup mixture
and cover with pastry tops
5. Close lid and cook pies. Check after 3-5 minutes and
remove when pies are golden brown.
MUSHROOM AND BACON PIES
Makes 4
2 teaspoons olive oil
2 bacon rashers, rind removed, finely chopped
1
⁄3 cup chopped onion
¼ cup chicken stock
80g button mushrooms, chopped
1 tablespoon chopped parsley
2 teaspoons cornflour
2 teaspoons water
Salt and pepper, to taste
1 sheet ready-rolled shortcrust pastry, for bases
1 sheet ready-rolled puff pastry, for tops
1. Heat oil in a saucepan, add bacon and onion, cook over
medium heat for 2 minutes add stock, mushrooms
and parsley and cook for 2-3 minutes.
2. Blend cornflour with water, add to mushroom mixture
and stir until mixture boils and thickens. Season with
salt and pepper if required. Allow to cool.
3. Preheat Pie Maker until the ‘Ready-to-bake’ light
illuminates.
4. Insert pastry bases, fill each base with ½ cup 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 continued
NOTE
All recipes use Australian metric cup and spoon
measurements.