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Pesto chicken pies
20g English spinach
3
⁄
4
cup cooked shredded chicken
1 tablespoon pesto sauce
1
⁄
2
cup chicken stock
2
1
⁄
2
teaspoons cornflour
2 teaspoons water
Salt and pepper, to taste
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 and tops. Use
1
⁄
2
cup
mixture per pie.
5. Close lid and cook for 8 minutes or until
golden brown.
Lemon tuna and corn pies
1 x 100g can tuna in lemon and cracked pepper
1 x 130g can sweet corn, drained
2 teaspoons finely chopped fresh basil
1. Combine tuna, corn and basil in a bowl and stir
until well combined.
2. Preheat Pastry Creations until the ‘Ready’
light illuminates.
3. Prepare pastry bases and tops. Use
1
⁄
3
cup
mixture per pie.
4. Close lid and cook for 8 minutes or until
golden brown.
Salmon and carrot pies
1 teaspoon butter
2 tablespoons finely chopped green onions
1 x 105g can salmon, drained
1
⁄
3
cup finely grated carrot
1
⁄
3
cup milk
2 teaspoons cornflour
2 teaspoons water
Salt and pepper, to taste
1. Heat butter in saucepan and lightly saute green
onions for 2 minutes. Add salmon, carrot and
milk. Cook over moderate heat for 4 minutes.
2. Blend cornflour with water, add to salmon mixture
and stir until mixture boils and thickens. Season
with salt and pepper if desired. 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.
5. Close lid and cook for 8 minutes or until
golden brown.
Pastry Creations savoury recipes
R5