16
RECIPES - PIE MAKER PLATE
Ingredients
•
1 tbsp olive oil
•
400g beef mince
•
1 clove garlic, crushed
•
2 tbsp barbecue sauce
•
2 tbsp Worcestershire sauce
•
2 tbsp tomato paste
•
¼ cup roast beef flavoured gravy powder
•
¼ cup hot water
•
4 sheets frozen shortcrust pastry, thawed
•
2 sheets frozen puff pastry, thawed
•
Black sesame seeds, to sprinkle
•
Tomato chutney, to serve
Method
1.
Heat oil in a large frying pan over
medium heat. Add mince and garlic.
Cook, stirring to break up lumps, for
5 minutes or until browned. Add the
sauces and paste. Sprinkle over the gravy
powder. Add water. Cook, stirring, for 3
minutes or until mixture thickens. Remove
from heat.
2.
Insert the Pie plates into the MultiPress
and pre-heat the appliance.
3.
Using a 14cm round pastry cutter, cut
4 discs of shortcrust pastry sheets for
bases. Using a 12cm round pastry cutter
cut 4 discs from puff pastry sheets for
lids.
4.
To cook 2 pies at a time, line Pie Plate
bases each with a 14cm disc of shortcrust
pastry. Spoon filing into each pastry case.
Top with a puff pastry disc. Sprinkle top
with sesame seeds. Close Lid. Cook
for 6 minutes or until golden brown and
cooked. Remove pies from plates. Repeat
with remaining ingredients to make 2
more pies. Serve pies with chutney.
Ingredients
•
1 tbsp olive oil
•
200g Swiss brown mushrooms, chopped
•
1 clove garlic, crushed
•
2 tbsp Worcestershire sauce
•
¼ cup cream
•
1 1/3 cups shredded cooked chicken
•
2 tbsp cornflour
•
2 tbsp water
•
1 tbsp chopped thyme leaves
•
4 sheets frozen shortcrust pastry, thawed
•
2 sheets frozen puff pastry, thawed
•
Fennel seeds, to sprinkle
Method
1.
Heat oil in a large frying pan over
medium heat. Add mushrooms and
garlic. Cook, stirring, for 3 minutes or
until browned. Add the sauce, cream and
chicken. Blend cornflour with water in a
small jug until smooth. Add to chicken
mixture. Cook, stirring, for 2 minutes or
until mixture is very thick. Stir in thyme.
Season. Remove from heat.
2.
Insert the Pie plates into the MultiPress
and pre-heat the appliance.
3.
Using a 14cm round pastry cutter, cut 4
discs from shortcrust pastry sheets. Using
a 12cm round pastry cutter cut 4 discs
from puff pastry sheets.
4.
Line Pie Plate bases with a disc of
shortcrust pastry. Spoon chicken filling
into each pastry case. Top with a puff
pastry disc. Sprinkle top with seeds, close
Lid. Cook for 6 minutes or until golden
brown. Remove pies from plates. Repeat
with remaining ingredients to make 2
more pies. Serve.
Classic Meat Pies
Serves 4. Prep 30 minutes. Cook 20 minutes
Mustard Chicken & Mushroom Pies
Serves 4. Prep 30 minutes. Cook 20 minutes
Summary of Contents for MREMP4TNM
Page 18: ...18 NOTES...
Page 19: ...19 NOTES...