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Using left-over pastry.
Make more pies, garnishes and decorations
with the left-over pastry.
Lightly knead the left-over pieces into a ball
and roll out to approximately 3mm thick.
Hint: It is easier to roll pastry between 2
sheets of grease proof paper.
To make garnishes and decorations, cut the
pastry into any shape, such as leaves.
Place the shape on the pastry top before
closing the lid.
Note: It is recommended that only shortcrust
ready rolled pastry be re-rolled. Also,
keep the pastry covered to prevent drying
and cracking.
Pre-cutting pastry.
Pastry can be pre-cut and stored in the
freezer so that anyone can make pies at their
convenience. After cutting up the pastry,
separate each piece with a layer of plastic.
Cover completely with plastic and return to
the freezer.
Using bread.
Bread can be used as a substitute for pastry.
The best results are achieved using sandwich
bread. Avoid using toast style bread as it is
too thick.
Cut the pie tops and bases using the cutter
and trim the crusts.
Spread one side of the bread with butter
or margarine. Make the pies as previously
instructed, with the buttered side of the
bread on the outside to prevent sticking.
Cook for 6 minutes.
Hint: Avoid using liquid fillings as they tend
to make the bread soggy.
Note: When using a non-pastry base in your
pie maker it will be necessary to season the
plates with a little oil, butter or margarine
each time to prevent sticking.
Making pies in your Sunbeam Pie Magic continued