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17
Ingredients
• 250g diced butternut pumpkin
• 150g broccoli, cut into very small orets
• ¼ cup cream
• 1 tbsp Dijon mustard
• 2 tbsp cornour
• 2 tbsp water
• 2 tsp nely 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 cornour
with water in a small jug until smooth. Add
cornour 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 lling
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 cornour
• 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 cornour 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 lling 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
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