17
Ingredients
•
250g diced butternut pumpkin
•
150g broccoli, cut into very small florets
•
¼ cup cream
•
1 tbsp Dijon mustard
•
2 tbsp cornflour
•
2 tbsp water
•
2 tsp finely shredded sage leaves
•
¼ cup grated parmesan
•
4 sheets frozen gluten-free shortcrust pastry,
thawed
•
2 sheets frozen gluten-free puff pastry, thawed
•
To make this recipe vegan-friendly, use plant
based cream, plant-based cheese and vegan
pastry.
Method
1.
Place pumpkin with 2 tbsp of water in
a microwave-safe bowl. Microwave on
HIGH (100%) for 4 minutes or until tender.
Place broccoli in a heatproof bowl. Cover
with boiling water. Stand for 3 minutes or
until bright green. Drain. Add to pumpkin.
2.
Place cream and mustard in a large
frying pan. Heat over medium heat, Add
pumpkin and broccoli. Blend cornflour
with water in a small jug until smooth. Add
cornflour mixture to vegetable mixture.
Cook, stirring, for 2 minutes or until very
thick. Stir in sage and cheese. Season.
Remove from heat.
3.
Insert the Pie plates into the MultiPress
and pre-heat the appliance.
4.
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. Using a small
sharp knife, cut leaf shapes from leftover
puff pastry to decorate tops of pies.
5.
Line Pie Plate bases with a disc of
shortcrust pastry. Spoon pumpkin filling
into each pastry case. Top with a puff
pastry disc. Decorate with pastry leaves.
Close Lid. Cook for 6 minutes or until
golden brown. Repeat with remaining
ingredients to make 2 more pies.
Ingredients
•
675g jar pears in natural juice, drained well,
chopped
•
1/3 cup pitted morello cherries, drained well,
chopped
•
1 tsp ground cardamom powder
•
Few drops almond essence
•
2 tbsp cornflour
•
2 tbsp almond meal
•
4 sheets frozen shortcrust pastry, thawed
•
Pure maple syrup, to drizzle
•
Double cream, to serve
Method
1.
Combine the pear, cherries, cardamom
and essence in a large bowl. Sprinkle over
the cornflour and almond meal. Toss to
combine.
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 small sharp knife, cut leftover shortcrust
pastry into 32 x 5mm wide x 12cm long
strips.
4.
Spoon apple filling into each pastry
lined case. Top each with 8 strips of
pastry to create a lattice effect. Close Lid.
Cook for 6 minutes or until golden brown.
Repeat with remaining ingredients. Drizzle
with maple syrup. Serve with cream.
Creamy Pumpkin & Broccoli Pies
Serves 4. Prep 30 minutes. Cook 20 minutes
Spiced Pear & Cherry Pies with Maple Cream
Serves 4. Prep 20 minutes. Cook 15 minutes
RECIPES - PIE MAKER PLATE
Summary of Contents for MREMP4TNM
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