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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 avoured 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 ling 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 cornour
• 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 cornour 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 lling
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
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