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R7
MEDITERRANEAN PIES
Makes 4
2 teaspoons olive oil
1
⁄3 cup chopped leek
1
⁄3 cup vegetable stock
¼ cup char grilled eggplant, chopped
¼ cup roasted capsicum, chopped
1 tablespoon tomato paste
1 tablespoon chopped black olives
2 teaspoons finely chopped basil
1 teaspoon cornflour
1 teaspoon 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 saucepan, add leek, lightly sauté for 2
minutes, add stock, eggplant, capsicum, tomato
paste, olives and basil. Stir and cook over moderate
heat for 2 minutes.
2. Blend cornflour with water, add to vegetables 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.
LEMON TUNA AND CORN PIES
Makes 4
1 x 100g can tuna in lemon and cracked pepper, drained
1 x 130g can pureed sweet corn, drained
¼ cup mashed potato or cooked white rice
2 teaspoons finely chopped fresh basil
1 sheet ready-rolled shortcrust pastry, for bases
1 sheet ready-rolled puff pastry, for tops
1. Combine tuna, corn, potato or rice and basil in a bowl
and stir until well combined.
2. Preheat Pie Maker until the ‘Ready-to-bake’ light
illuminates.
3. Prepare 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.
Gourmet Pies continued
NOTE
More information on Pie Fillings and Reheating
can be found in ‘Hints and Tips for Best Results’ on
Pages 10 and 11.