Breville BPI640 manual Thai chicken curry pie, Spinach and Feta pies

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PAS VORYge headerPIES .....

Thai chicken curry pie

Makes 8

INGREDIENTS

1 tablespoons vegetable oil

800g chicken breast, diced

2 tablespoons green or red curry paste

2 tablespoons plain flour 400ml coconut milk

L cup chopped coriander

2 sheets short crust pastry, thawed

2 sheets puff pastry, thawed

MEHTOD

1.Heat oil in a large non-stick frying pan over medium heat and cook chicken for

3-4 minutes to seal. Add curry paste and cook a further 1-2 minutes.

2.Stir in plain flour and mix well to coat. Add coconut milk and stir until sauce comes to the boil. Reduce heat and simmer for 10 minutes or until sauce has thickened and chicken has cooked through.

3.Stir through chopped coriander. 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.

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

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

Spinach and Feta pies

Makes approximately 8 pies

INGREDIENTS

2 bunches English spinach

1 tablespoon olive oil

1 onion, finely chopped

2 tablespoons pine nuts

200g Greek feta cheese, crumbled

2 eggs

Cracked black pepper 8 sheets Filo pastry Olive oil cooking spray

METHOD

1.Blanch spinach, drain in sieve, push out excess moisture and finely chop.

2.Heat oil in a non-stick frying pan and cook onion for 4 minutes or until softened. Add pine nuts and stir until brown and toasted.

3.Remove from heat and add spinach, feta cheese, and eggs. Season with pepper if desired. Allow to cool.

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

5.Prepare pastry bases only. Place 1 sheet of filo pastry onto a work surface.

6.Lightly spray the sheet with the cooking spray, then top with a second sheet, spray again. Repeat this process with the remaining sheets of filo pastry.

7.Fold each pastry stack one short edge to other short edge and spray again. Use the larger end of the Pastry Cutter as a guide to cut out 2 pastry bases per sheet with a sharp knife or kitchen scissors. Place pastry bases into the pie maker and fill with L cup of filling per pie.

8.Close lid and cook for 10-12 minutes or until golden brown.

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

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Contents BPI640 On the purchase of your new Breville Personal Pie CongratulationsContents Breville recommends safety first Important safeguardsImportant Safeguards for ALL Electrical Appliances Save These Instructions Your Breville Personal Pie KnowPAgeKNOWheaderYOUR BREVILLE..... Personal PIE Operating PAgeOPERATINGheaderYOUR..... Breville Personal PIE Before first usePastry Press TIP PAgeOPERATINGheaderYOUR..... Breville PersOnal Pie Care and Cleaning Storage PAC geRE headerAND CleaningTo clean the cooking plates To clean the exteriorHints for Best Results Pre-cutting pastry Using left-over pastryPAgeHintsheaderfor best.....results PastryFillings BreadReheating Recipes Berry Pies PAgeSWEETheaderPIESPecan Pie Tart Chocolate Chip MuffinsQuick Christmas fruit pies PAS VORYge headerPIES Ham and herb quicheBacon and egg tarts Chicken and Mushroom Pies Beef and Guinness piePork, fennel and parsnip pie Lamb, Rosemary and garlic pieSalmon, dill and brie pie Ratatouille and goat’s cheese pieSpinach and Feta pies Thai chicken curry piePAgeNOTESheader Page Australian Customers New Zealand Customers Mail PhoneFax