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SAVORY PIES
THAI CHICKEN CURRY PIE
Makes 8
INGREDIENTS
1 tablespoons vegetable oil
800g chicken breast, diced
2 tablespoons green or red curry paste
2 tablespoons plain flour
400ml coconut milk
L cup chopped coriander
2 sheets short crust pastry, thawed
2 sheets puff pastry, thawed
MEHTOD
1. Heat oil in a large non-stick frying pan
over medium heat and cook chicken for
3-4 minutes to seal. Add curry paste and
cook a further 1-2 minutes.
2. Stir in plain flour and mix well to coat.
Add coconut milk and stir until sauce
comes to the boil. Reduce heat and
simmer for 10 minutes or until sauce
has thickened and chicken has cooked
through.
3. Stir through chopped coriander. Allow
to cool.
4. Preheat the pie maker until the ‘Ready’
light illuminates.
5. Prepare the pastry bases and tops. Use L
cup of filling per pie.
6. Close the lid and cook for 6-9 minutes or
until golden brown.
7. Remove the pies with a plastic heat
proof spatula and cool slightly.
SPINACH AND FETA PIES
Makes approximately 8 pies
INGREDIENTS
2 bunches English spinach
1 tablespoon olive oil
1 onion, finely chopped
2 tablespoons pine nuts
200g Greek feta cheese, crumbled
2 eggs
Cracked black pepper
8 sheets Filo pastry
Olive oil cooking spray
METHOD
1. Blanch spinach, drain in sieve, push out
excess moisture and finely chop.
2. Heat oil in a non-stick frying pan
and cook onion for 4 minutes or until
softened. Add pine nuts and stir until
brown and toasted.
3. Remove from heat and add spinach, feta
cheese, and eggs. Season with pepper if
desired. Allow to cool.
4. Preheat the pie maker until the ‘Ready’
light illuminates.
5. Prepare pastry bases only. Place 1 sheet
of filo pastry onto a work surface.
6. Lightly spray the sheet with the cooking
spray, then top with a second sheet,
spray again. Repeat this process with the
remaining sheets of filo pastry.
7. Fold each pastry stack one short edge to
other short edge and spray again. Use
the larger end of the Pastry Cutter as a
guide to cut out 2 pastry bases per sheet
with a sharp knife or kitchen scissors.
Place pastry bases into the pie maker
and fill with L cup of filling per pie.
8. Close lid and cook for 10-12 minutes or
until golden brown.
Remove the pies with a plastic heat proof
spatula and cool slightly.
