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R8
SALMON AND CARROT PIES
Makes 4
1 teaspoon butter
2 tablespoons finely chopped shallots
1 x 105g can salmon, drained
1
⁄3 cup finely grated carrot
1
⁄3 cup/75ml milk
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 shallots and lightly sauté
for 2 minutes. Add salmon, carrot and milk, cook over
moderate heat for 4 minutes.
2. Blend cornflour with water, add to salmon 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.
SPINACH AND FETA PIES
Makes 4
100g English spinach
1 teaspoon butter
1
⁄3 cup finely chopped onion
100g feta cheese, crumbled
1 tablespoon pine nuts
Cracked black pepper, to taste
1 sheet ready-rolled shortcrust pastry, for bases
1 sheet ready-rolled puff pastry, for tops
1. Blanch spinach, drain in sieve, push out excess
moisture and finely chop.
2. Heat butter in a saucepan, add onion and lightly sauté
for 4 minutes. Remove from heat and add spinach,
cheese, and pine nuts. Season with 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.
Gourmet Pies continued
NOTE
All recipes use Australian metric cup and spoon
measurements.