Breville Personal Pie BPI640XL Livret D'instructions page 24

SAvORy PIES
ITALIAN STyLE PIES
Makes approximately 4 pies
INGREdIENTS
½ lb (225g) minced steak
⅔ cup finely chopped onion
1 cup Italian style tomato sauce
2 tablespoons finely chopped basil
Salt and pepper, to taste
METHOd
1. Combine mince, onion, Italian sauce and
basil in a saucepan. Cook over moderate
heat for 5-6 minutes and season with salt
and pepper. Allow to cool.
2. Preheat the pie maker until the 'Ready'
light illuminates.
3. Prepare pastry bases and tops. Use L
cup of filling per pie.
4. Close lid and cook for 8-12 minutes or
until golden brown.
5. Remove the pies with a plastic heat
proof spatula and cool slightly.
24
BPI640XL_IB_A10_FA.indd 24
CHICKEN ANd LEEK PIES
Makes approximately 4 pies
INGREdIENTS
6 tablespoons butter
1 cup thinly sliced leek
4 tablespoons finely chopped parsley
2 cups cooked shredded chicken
1 cup chicken stock
4 teaspoons cornstarch
4 teaspoons water
Salt and pepper, to taste
6 sheets Phyllo pastry
METHOd
1. Heat 2 tablespoons of butter in
saucepan and lightly sauté leek for 2
minutes. Add parsley, chicken and stock
and bring to the boil.
2. Blend cornstarch with water, add to
chicken mixture and stir until mixture
boils and thickens. Season with salt and
pepper. Allow to cool.
3. Preheat the pie maker until the 'Ready'
light illuminates.
4. Prepare pastry bases only. Place 1 sheet
of Phyllo pastry onto a work surface. Melt
the remaining butter. Lightly brush the
sheet with the butter, then top with a
second sheet, brush again, then top with
the final sheet. Repeat this process with
the 3 remaining sheets of Phyllo pastry.
5. Fold pastry one short edge to other short
edge and use the larger end of the Pastry
Cutter as a guide to cut out 2 pastry
bases per sheet with a sharp knife. Place
pastry bases into the pie maker and fill
with ⅓ cup of filling per pie.
6. Close lid and cook for 10-12 minutes or
until golden brown.
7. Remove the pies with a plastic heat
proof spatula and cool slightly.
5/07/10 10:15 AM