Ratatouille and goat’s cheese pie

PAS VORYge headerPIES .....

Makes 8

INGREDIENTS

1 tablespoon olive oil

1 onion, finely chopped

2 garlic cloves, chopped

2 zucchinis, diced

1 eggplant, diced

1 large red capsicum, seeds removed and diced

2 tablespoons tomato paste

400g can peeled and diced tomato

2 sprigs thyme Salt and pepper

120g soft goat’s cheese, crumbled

2 sheets short crust pastry, thawed

2 sheets puff pastry, thawed

METHOD

1.Heat oil in a large non-stick frying pan over medium high heat and cook onion and garlic for 5 minutes or until softened. Add vegetables and cook

a further 3 minutes, stirring, until vegetables are lightly golden and just beginning to soften.

2.Stir in tomato paste, canned tomato and ¾ cup water. Stir to mix and sprinkle over thyme leaves. Reduce heat to medium low, cover and simmer for 10-15 minutes.

3.Remove lid and allow sauce to simmer for 5 minutes or until sauce has thickened and excess juice has evaporated. Season to taste with salt and pepper. Allow to cool.

4.Preheat the pie maker until the ‘Ready’ light illuminates.

5.Prepare the pastry bases and tops. Use L cup of filling per pie and top with a little of the goat’s cheese.

6.Close lid and cook for 6-9 minutes or until golden brown.

7.Remove the pies with a plastic heat proof spatula and cool slightly.

Salmon, dill and brie pie

Makes 8

INGREDIENTS

350g smoked salmon, diced

2 tablespoons chopped dill

2 green onions, finely sliced

200g very cold brie, cut into large dice

2 sheets short crust pastry, thawed

2 sheets puff pastry, thawed

METHOD

1.Combine salmon, dill and green onions and brie and mix well.

2.Preheat the pie maker until the ‘Ready’ light illuminates.

3.Prepare the pastry bases and tops. Use L cup of filling per pie.

4.Close the lid and cook for 6-8 minutes or until golden brown.

5.Remove the pies with a plastic heat proof spatula and cool slightly