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