Breville Personal Pie BPI640XL Livret D'instructions page 26

SAvORy PIES
PARMESAN vEGETABLE PIES
Makes approximately 4 pies
INGREdIENTS
1 cup water
⅔ cup diced potato
⅔ cup diced pumpkin
¼ cup small broccoli florets
4 teaspoons cornstarch
4 teaspoons water, extra
Salt and pepper, to taste
½ cup grated Parmesan cheese
METHOd
1. Combine water, potato and pumpkin in
a saucepan. Cook over moderate heat for
4 minutes, add broccoli and cook until
tender, approximately 2 minutes.
2. Blend cornstarch with water, add to
vegetables and stir until mixture boils
and thickens. Season with salt and
pepper if desired. Allow to cool.
3. Preheat the pie maker until the 'Ready'
light illuminates.
4. Prepare pastry bases and tops. Use L
cup of filling per pie and sprinkle with
Parmesan cheese before placing pastry
tops into position.
5. Close lid and cook for 8-12 minutes or
until golden brown.
6. Remove the pies with a plastic heat
proof spatula and cool slightly.
26
BPI640XL_IB_A10_FA.indd 26
SPINACH ANd fETA PIES
Makes approximately 4 pies
INGREdIENTS
½ lb (225g) English spinach
2 teaspoons butter
⅔ cup finely chopped onion
½ cup Feta cheese, crumbled
2 tablespoons pine nuts
Cracked black pepper
6 sheets Phyllo pastry
5 tablespoons butter, melted
METHOd
1. Blanch spinach, drain in sieve, push out
excess moisture and finely chop.
2. Heat 2 teaspoons butter in a saucepan
and lightly sauté onion for 4 minutes.
Remove from heat and add spinach,
cheese, and pine nuts. Season with
pepper if desired. 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.
Lightly brush the sheet with the melted
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