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SAVORY PIES
RATATOUILLE AND
GOAT’S CHEESE PIE
Makes 8
INGREDIENTS
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, chopped
2 zucchinis, diced
1 eggplant, diced
1 large red capsicum, seeds removed and diced
2 tablespoons tomato paste
400g can peeled and diced tomato
2 sprigs thyme
Salt and pepper
120g soft goat’s cheese, crumbled
2 sheets short crust pastry, thawed
2 sheets puff pastry, thawed
METHOD
1. Heat oil in a large non-stick frying
pan over medium high heat and cook
onion and garlic for 5 minutes or until
softened. Add vegetables and cook
a further 3 minutes, stirring, until
vegetables are lightly golden and just
beginning to soften.
2. Stir in tomato paste, canned tomato and
¾ cup water. Stir to mix and sprinkle over
thyme leaves. Reduce heat to medium
low, cover and simmer for 10-15 minutes.
3. Remove lid and allow sauce to
simmer for 5 minutes or until sauce
has thickened and excess juice has
evaporated. Season to taste with salt and
pepper. 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 and top with a little
of the goat’s cheese.
6. Close lid and cook for 6-9 minutes or
until golden brown.
7. Remove the pies with a plastic heat
proof spatula and cool slightly.
SALMON, DILL AND BRIE PIE
Makes 8
INGREDIENTS
350g smoked salmon, diced
2 tablespoons chopped dill
2 green onions, finely sliced
200g very cold brie, cut into large dice
2 sheets short crust pastry, thawed
2 sheets puff pastry, thawed
METHOD
1. Combine salmon, dill and green onions
and brie and mix well.
2. Preheat the pie maker until the ‘Ready’
light illuminates.
3. Prepare the pastry bases and tops. Use L
cup of filling per pie.
4. Close the lid and cook for 6-8 minutes or
until golden brown.
5. Remove the pies with a plastic heat
proof spatula and cool slightly