Recipes continued
Chicken and leek pies | Makes 6 pies |
1 tablespoon olive oil
1 small leek, trimmed, thinly sliced
350g chicken breast fillets, cut into 2cm cubes
1 tablespoon plain flour ¼ cup pouring cream
Salt and Freshly ground black pepper
1.Heat oil in a non stick frying pan over medium heat. Add leek and cook, stirring often, for 3 minutes or until soft. Add chicken and cook for a further 4 minutes or until just cooked through. Stir through flour until well combined. Slowly add cream, stirring constantly, until mixture comes to the boil. Remove from heat. Season with salt and pepper. 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
6 minutes or until cooked as desired. Once ready carefully remove pies from the pie maker.
Chargrilled vegetable, basil | Makes 4 pies |
and bocconcini pies |
|
1 ½ cups (200g approx) chopped purchased chargrilled vegetables
12 fresh basil leaves
6 baby bocconcini, sliced
1.Preheat the pie maker for 5 minutes or until ready light comes on.
2.Place shortcrust pastry rounds into the pie holes making sure that the pastry slightly overlaps where the incisions have been cut.
3.Spoon a level ¹⁄³ metric cup vegetables into preheated pie shell. Top with basil leaves and sliced bocconcini.
4.Top with the puff pastry rounds. Close lid and cook for approximately
13
