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Italian vegetable pies
2 teaspoons olive oil
1
⁄
4
cup chopped leek
1⁄3 cup vegetable stock
50g (
1
⁄
4
cup) char grilled eggplant, chopped
50g (
1
⁄
4
cup) roasted capsicum, chopped
1 tablespoon tomato paste
1 tablespoon chopped black olives
2 teaspoons finely chopped basil
1 teaspoon cornflour
1 teaspoon water
Salt and pepper, to taste
1. Heat oil in saucepan and lightly saute leek for 2
minutes. Add stock, eggplant, capsicum, tomato
paste, olives and basil. Stir and cook for
2 minutes.
2. Blend cornflour with water, add to vegetables 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
of mixture per pie.
5. Cook for 8 minutes or until golden brown.
Bacon and mushroom pies
2 bacon rashers (1⁄4 cup), rind removed
and finely chopped
1
⁄
3
cup chopped onion
1
⁄
4
cup chicken stock
80g button mushrooms, chopped
1 tablespoon chopped parsley
1 teaspoon grain mustard
2 teaspoons cornflour
2 teaspoons water
Salt and pepper, to taste
1. Combine bacon and onion in a saucepan and
cook for 2 minutes, add stock, mushrooms,
parsley and mustard.
2. Blend cornflour with water, add to mushroom
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
of mixture per pie.
5. Cook for 8 minutes or until golden brown.
Pastry Creations savoury recipes
R7