Sunbeam manual Making pies in your Sunbeam Pie Magic 4 continued, Adding the filling

Making pies in your Sunbeam Pie Magic 4 continued

Place the pastry base in the preheated pie maker and carefully press into the base. See Figure 4.

Figure 4

Caution: Only touch the pastry as the pie maker will be very hot.

Adding the filling.

Any ingredients you have in your kitchen, left-overs and canned food make tempting pie fillings.

Pre-cook your pie fillings, particularly if using fresh meat or vegetable ingredients. Ingredients such as fruit and canned food can be used without pre-cooking.

Ensure all ingredients are cut into small and even pieces to allow them to heat through.

Note: Do not use liquid ingredients such as sauces, gravies and custard on their own or in large amounts, as they will overflow and make the pastry soggy. Always combine with solid ingredients.

Spoon your pre-cooked filling into the pastry base. As a general rule, use ¹/³ cup of filling, per pie. Do not overfill your pies.

For more recipes see “101 Great Pie Ideas” recipe booklet provided with your Sunbeam Pie Magic 4.

Cooking the pies.

Place the pastry tops over the filling and close the lid. Cook the pies for approximately 6 minutes. If you prefer extra browning, we recommend you cook for 8 minutes.

Note: During cooking you may notice a whistling sound. This is due to steam escaping from the pies.

Remove your pies using a plastic utensil.

DO NOT USE METAL UTENSILS AS THESE WILL SCRATCH THE NON-STICK SURFACE. Wipe the plates clean after making each pie.

Using left-over pastry.

Make more pies, garnishes and decorations with the left-over pastry.

Lightly knead the left-over pieces into a ball and roll out to approximately 3mm thick.

Hint: It is easier to roll pastry between 2 sheets of grease proof paper.

To make garnishes and decorations, cut the pastry into any shape, such as leaves.

Place the shape on the pastry top before closing the lid.

Note: It is recommended that only shortcrust ready rolled pastry be re-rolled. Also,

keep the pastry covered to prevent drying and cracking.

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