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Spanish chicken pies Makes 6 pies
1 teaspoon olive oil
1 chorizo sausage, cut into 2cm cubes
1 small red onion, finely chopped
350g chicken thigh fillet, cut into 2cm cubes
1 small red capsicum, cut into 2cm cubes
2 teaspoons plain flour
6 stuffed green olives, sliced
Salt and freshly ground black pepper
1. Heat oil in a non stick frying pan over
medium heat. Add sausage and cook
for 3 minutes. Add onion, chicken and
capsicum. Cook, stirring often, for 4-5
minutes or until chicken is just cooked
through. Add flour, stirring constantly.
Add 2 tablespoons of water and bring
mixture to the boil, stirring constantly.
Remove from heat. Season with salt and
pepper. Stir through olives and 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.
Goats cheese, semi dried tomato Makes 4
and chive quiches
120g goats’ cheese, crumbled
¼ cup semi dried tomatoes
2 tablespoons chopped chives
1 egg
1 egg yolk
¹⁄
³
cup cream
Salt and freshly ground black pepper
1. Combine cheese, tomatoes and chives.
2. Whisk egg, yolk and cream in a jug.
Season with salt and pepper.
3. Preheat the pie maker for 5 minutes or
until ready light comes on.
4. Place shortcrust pastry rounds into the pie
holes making sure that the pastry slightly
overlaps where the incisions have been cut.
5. Spoon cheese mixture into shortcrust
pastry. Pour egg mixture over filling.
Close and cook for 8-10 minutes then turn
off and leave for 2-3 minutes to set.
Once ready carefully remove pies from
the pie maker.
Recipes continued