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THAI RED CURRY PIES
Makes 4
1 tablespoon olive oil
100g minced beef
1 tablespoon red curry paste
2cm piece fresh ginger, peeled and grated
1
⁄3 cup finely chopped onion
¼ cup coconut cream
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, curry paste,
ginger and onion, cook over moderate heat for 5
minutes. Add coconut cream, stir well. Allow to cool.
2. Preheat Pie Maker until the ‘Ready-to-bake’ light
illuminates.
3. Insert pastry bases, fill each base with ½ cup mixture
and cover with pastry tops..
4. Close lid and cook pies. Check after 3-5 minutes and
remove when pies are golden brown.
PESTO CHICkEN PIES
Makes 4
¼ cup shredded English spinach
¾ cup cooked shredded chicken
1 tablespoon pesto sauce
½ cup /125ml chicken stock
2½ 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. Combine spinach, chicken, pesto and chicken stock
in a saucepan and cook over moderate heat for 4
minutes.
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.
VEGETABLE AND PARMESAN PIES
Makes 4
1 tablespoon butter
½ cup thinly sliced leek
½ cup/125ml water
1
⁄3 cup diced potato
1
⁄3 cup diced pumpkin
½ cup small broccoli florets, chopped
2 teaspoons cornflour
2 teaspoons water, extra
Salt and pepper, to taste
¼ cup grated Parmesan cheese
1 sheet ready-rolled shortcrust pastry, for bases
1 sheet ready-rolled puff pastry, for tops
1. Heat butter in a saucepan, add leek and sauté for 3
minutes.
2. Add water, potato and pumpkin, cook over moderate
heat for 4 minutes, add broccoli and cook until tender,
approximately 2 minutes.
3. Blend cornflour with water, add to vegetables and stir
until mixture boils and thickens. Season with salt and
pepper if required. Allow to cool.
4. Preheat Pie Maker until the ‘Ready-to-bake’ light
illuminates.
5. Insert pastry bases, fill each base with ½ cup mixture
and sprinkle with Parmesan cheese before placing
pastry tops into position.
6. Close lid and cook pies. Check after 3-5 minutes and
remove when pies are golden brown.
Gourmet Pies