Recipes continued
Spanish chicken pies | Makes 6 pies |
1 teaspoon olive oil
1 chorizo sausage, cut into 2cm cubes
1 small red onion, finely chopped
350g chicken thigh fillet, cut into 2cm cubes
1 small red capsicum, cut into 2cm cubes
2 teaspoons plain flour
6 stuffed green olives, sliced
Salt and freshly ground black pepper
1.Heat oil in a non stick frying pan over medium heat. Add sausage and cook for 3 minutes. Add onion, chicken and capsicum. Cook, stirring often, for
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.
Goats cheese, semi dried tomato | Makes 4 |
and chive quiches |
|
120g goats’ cheese, crumbled
¼cup semi dried tomatoes 2 tablespoons chopped chives 1 egg
1 egg yolk
¹⁄³ cup cream
Salt and freshly ground black pepper
1.Combine cheese, tomatoes and chives.
2.Whisk egg, yolk and cream in a jug. Season with salt and pepper.
3.Preheat the pie maker for 5 minutes or until ready light comes on.
4.Place shortcrust pastry rounds into the pie holes making sure that the pastry slightly overlaps where the incisions have been cut.
5.Spoon cheese mixture into shortcrust pastry. Pour egg mixture over filling.
Close and cook for
Once ready carefully remove pies from the pie maker.
14
