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SAVORY PIES
LAMB, ROSEMARY AND GARLIC PIE
Makes 8
INGREDIENTS
2 tablespoons olive oil
600g lamb leg, cut into 2cm dice
2 tablespoons, plain flour
1 small onion, finely chopped
4 garlic cloves, crushed
32 sprigs fresh rosemary, picked
1 carrot, diced
1 tablespoon tomato paste
¼ cup red wine
1½ cups chicken stock
2 sheets short crust pastry, thawed
2 sheets puff pastry, thawed
1 tablespoon poppy seeds
METHOD
1. Heat half the oil in a large non-stick
frying pan over medium heat. Toss
lamb in flour, shaking off excess
and cooking in small batches for 3-4
minutes or until browned. Continue
with remaining lamb and flour. Spoon
onto a plate and set aside.
2. Add remaining oil to the same pan and
cook onion, garlic, rosemary and garlic
until onion has softened. Stir in tomato
paste and cook for 1 minute.
3. Add wine and allow to simmer, stirring
continuously, for 2 minutes. Return lamb
to pan along with chicken stock. Cover
and reduce heat to low and simmer for
45 minutes. Remove lid and simmer
a further 15 minutes or until lamb is
tender and sauce has thickened. Season
to taste and cool completely.
4. Preheat the pie maker until the ‘Ready’
light illuminates.
5. Prepare the pastry bases and tops.
Use L cup of filling per pie. Sprinkle
each pie with poppy seeds.
6. Close the lid and cook for 6-9 minutes or
until golden brown.
7. Remove the pies with a plastic heat
proof spatula and cool slightly.
PORK, FENNEL AND PARSNIP PIE
Makes 8
INGREDIENTS
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
1 baby fennel, trimmed and finely sliced
2 small parsnips, peeled and chopped
600g pork mince
2 tablespoons plain flour
1 cup chicken stock
2 tablespoons chopped parsley
Salt and freshly ground white pepper
2 sheets short crust pastry, thawed
2 sheets puff pastry, thawed
METHOD
1. Heat oil in a large frying pan over
medium heat and cook onion, garlic,
fennel and parsnips over medium heat
for 10 minutes or until softened.
2. Increase heat to medium high heat
and add mince in batches, stirring
continuously, until meat is browned
and crumbly.
3. Add flour and mix well to coat.
Gradually stir in stock; reduce heat and
simmer for 15-20 minutes or until meat
and vegetables are cooked and sauce
has thickened. Allow to cool.
4. Preheat the pie maker until the ‘Ready’
light illuminates.
5. Prepare the pastry bases and tops.
Use L cup of filling per pie.
6. Close the lid and cook for 6-9 minutes or
until golden brown.
7. Remove the pies with a plastic heat
proof spatula and cool slightly.