Sunbeam PM040 manual Making pies in your pie maker cont, Adding the filling, Cooking the pies

Making pies in your pie maker (cont).

Placing the pastry base in the pie maker.

Overlap the slits by 15mm each and place into the pre-heated pie maker. Press the slits to ensure they are joined properly.

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 if the filling is chunky, with less sauce and 1/4 cup if the filling has more sauce.

Note: Do not overfill your pies.

For 101 Pie Ideas and tempting pie fillings see the recipe section of this book.

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: Pampas recommends that only shortcrust ready rolled pastry be re-rolled. Also, keep the pastry covered to prevent drying and cracking.

Pre-cutting pastry.

Pastry can be pre-cut and stored in the freezer so that anyone can make pies at their convenience. After cutting up the pastry, separate each piece with a layer of plastic. Cover completely with plastic and return to the freezer.

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