Recipes
All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the Pie Magic pie maker. We hope you enjoy.
The below recipes are for the pie fillings. Use these fillings in conjunction with the Making Pies instructions on page 7. All the pie fillings should be used with a pastry base to make the pies. Do not place fillings directly into the Pie Magic without using pastry. Use a level ¹⁄³ metric cup of filling, per pie. Do not overfill your pies.
Beef, red wine | Makes 6 pies |
and mushroom pies |
|
1 tablespoon olive oil |
|
500g chuck steak, cut into 2cm cubes
1 small brown onion, finely chopped
100g small button mushrooms
2 teaspoons plain flour
400g can chopped Italian tomatoes ¼ cup red wine
5 sprigs lemon thyme
1.Preheat oven to 200°C. Heat oil in an ovenproof dish on stove. Cook meat in batches until browned. Transfer to a plate. Add onion and mushroom to dish and cook for 3 minutes. Add flour, stirring until well combined. Slowly add tomatoes and red wine, stirring constantly until mixture comes to the boil. Return beef to pan with lemon thyme. Season with salt and pepper. Cover and place in oven for ¾ hour or until meat is tender. Cool.
2.Preheat the pie maker for 5 minutes or until ready light comes on.
3.Place shortcrust pastry rounds into the pie holes making sure that the pastry slightly overlaps where the incisions have been cut.
4.Place a level ¹/³ metric cup of filling into the pastry and top with the puff pastry rounds.
5.Close lid and cook for approximately
5 minutes or until cooked as desired. Once ready carefully remove pies from the pie maker.
Note: Casserole can be made ahead and stored in refrigerator for up to 3 days or can be frozen in an airtight container for up to 3 months.
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