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Chicken and leek pies Makes 6 pies
1 tablespoon olive oil
1 small leek, trimmed, thinly sliced
350g chicken breast fillets, cut into 2cm
cubes
1 tablespoon plain flour
¼ cup pouring cream
Salt and Freshly ground black pepper
1. Heat oil in a non stick frying pan over
medium heat. Add leek and cook, stirring
often, for 3 minutes or until soft. Add
chicken and cook for a further 4 minutes
or until just cooked through. Stir through
flour until well combined. Slowly add
cream, stirring constantly, until mixture
comes to the boil. Remove from heat.
Season with salt and pepper. Cool.
2. Preheat the pie maker for 5 minutes or
until ready light comes on.
3. Place shortcrust pastry rounds into the pie
holes making sure that the pastry slightly
overlaps where the incisions have been cut.
4. Place a level ¹⁄
³
metric cup of filling into
the pastry and top with the puff pastry
rounds.
5. Close lid and cook for approximately
6 minutes or until cooked as desired.
Once ready carefully remove pies from
the pie maker.
Chargrilled vegetable, basil Makes 4 pies
and bocconcini pies
1 ½ cups (200g approx) chopped purchased
chargrilled vegetables
12 fresh basil leaves
6 baby bocconcini, sliced
1. Preheat the pie maker for 5 minutes or
until ready light comes on.
2. Place shortcrust pastry rounds into the pie
holes making sure that the pastry slightly
overlaps where the incisions have been cut.
3. Spoon a level ¹⁄
³
metric cup vegetables into
preheated pie shell. Top with basil leaves
and sliced bocconcini.
4. Top with the puff pastry rounds. Close lid
and cook for approximately 6-8 minutes
or until cooked as desired. Once ready
carefully remove pies from the pie maker.
Recipes continued