R4
POTATO AND CURRY PIES
Makes 8
100g minced beef
1
⁄
3
cup small diced potato
1
⁄
3
cup finely chopped onion
1 teaspoon curry powder
½ cup/125ml water
2 teaspoons cornflour
2 teaspoons water
Salt, to taste
1 sheet ready-rolled shortcrust pastry, for bases
1 sheet ready-rolled puff pastry, for tops
Combine minced beef, potato, onion, curry powder
and water in a saucepan and cook over moderate
heat for 6-8 minutes or until potato is cooked and
soft.
Blend cornflour with water. Add to meat mixture and
stir over heat until mixture boils and thickens. Season
with salt if required. Allow to cool.
Preheat Party Pie Creations until the ‘Ready-to-bake’
light illuminates.
Insert pastry bases, fill each base with
1
⁄
3
cup meat
mixture and cover with pastry tops.
Close lid and cook for 6-8 minutes or until pies are
cooked and golden brown.
1.
2.
3.
4.
5.
CHICKEN AND LEEK PIES
Makes 8
2 tablespoons butter
½ cup thinly sliced leek
2 tablespoons finely chopped parsley
1 cup cooked shredded chicken
½ cup/125ml chicken stock
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
Heat butter in saucepan, add leek and lightly sauté for
2 minutes. Add parsley, chicken and stock and bring
to the boil.
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.
Preheat Party Pie Creations until the ‘Ready-to-bake’
light illuminates.
Insert pastry bases, fill each base with
1
⁄
3
cup mixture
and cover with pastry tops
Close lid and cook for 6-8 minutes or until pies are
cooked and golden brown.
1.
2.
3.
4.
5.
Traditional Pies
Traditional Pies
continued
NOTE
All recipes use Australian metric cup and spoon
measurements.
BPI280_IB_FA.indd 4
5/5/09 1:26:10 PM
