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Pastry Creations savoury recipes
R4
Curry mince and potato pies
80g minced steak
1
⁄
3
cup small diced potato pieces
1
⁄
3
cup finely chopped onion
1 teaspoon curry powder
1
⁄
2
cup water
2 teaspoons cornflour
2 teaspoons water
Salt, to taste
1. Combine mince, potato, onion, curry powder and
water in a saucepan. Cook over moderate heat
for 6-8 minutes or until potato is soft.
2. Blend cornflour with water. Add to meat mixture
and stir until mixture boils and thickens.
Season to taste. Allow to cool.
3. Preheat Pastry Creations until the ‘Ready’
light illuminates.
4. Prepare pastry bases and tops. Use
1
⁄
3
cup
mixture per pie.
4. Close lid and cook for 8 minutes or until
golden brown.
Chicken and leek pies
3 tablespoons melted butter
1
⁄
2
cup thinly sliced leek
2 tablespoons finely chopped parsley
1 cup cooked shredded chicken
1
⁄
2
cup chicken stock
2 teaspoons cornflour
2 teaspoons water
Salt and pepper, to taste
3 sheets Filo pastry
1. Heat
1
⁄
2
tablespoon butter in saucepan and lightly
saute leek for 2 minutes. Add parsley, chicken and
stock and bring to the boil.
2. Blend cornflour with water, add to chicken
mixture and stir until mixture boils and thickens.
Season with salt and pepper. Allow to cool.
3. Preheat Pastry Creations until the ‘Ready’
light illuminates.
4. Prepare pastry bases by placing 1 sheet of filo
pastry onto work surface. Use remaining melted
butter to lightly brush each sheet of filo, brush the
first sheet then top with second sheet, brush again
with butter and repeat with the last sheet.
5. Fold pastry one short edge to other short edge and
use large base pie cutter as guide to cut out 2
pastry bases with a knife. Place pastry bases into
pie maker and fill with
1
⁄
3
cup of chicken mixture.
6. Close lid and cook for 6-8 minutes or until
golden brown.
Pie bases can be made with Shortcrust Pastry
and pie tops made with Shortcrust, Puff or Butter
Puff pastry. Recipes will state if a particular
pastry is required.
Note