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Chicken Curry Makes 8 pies
310g cooked chicken, finely chopped
3
/
4
cup canned a sparagus cuts, drained
2
1
/
2
tablespoons mayonnaise
1 teaspoon curry powder
1
/
4
teaspoon fresh ground pepper
Combine all ingredients.
Recipe suitable to freeze.
Bacon ‘N’ Egg Makes 8 pies
5 bacon rashers, rind removed and
finely chopped
4 eggs
2
/
3
cup thickened cream
1
/
4
teaspoon paprika
1
/
2
teaspoon chopped chives
fresh ground pepper to taste
1. Heat frypan and saute bacon until crisp.
2. Remove from the frypan and combine with
remaining ingredients.
Recipe suitable to freeze.
Hint: This recipe can be made without using
pastry. Grease the pie maker well and cook for
approximately 15 minutes.
Mini quiches:
Use shortcrust pasty on the base and fill with
mixture 5mm from the top. Cook for
approximately 10 minutes, or until set.
Seafood Fillings.
Garlic Prawn Makes 8 pies
300g cooked small school prawns, shelled and
deveined
1
/
3
cup grated tasty cheese
5 shallots, finely chopped
2 cloves garlic, peeled and brushed
3
1
/
2
tablespoons tartare sauce
1
/
3
cup breadcrumbs
2 tablespoons lemon juice
1
/
2
teaspoon ground ginger
1
/
4
teaspoon paprika
pepper to taste
Combine all ingredients.
Hint: Shallots and garlic may be sauteed in a
little oil if desired.
Recipe suitable to freeze.
Spicy Seafood Makes 8 pies
300g cooked small school prawns, well drained,
shelled and deveined
300g crabmeat, well drained, flaked with a fork
1
/
2
cup sour cream
2 tablespoons tartare sauce
1 teaspoon curry powder
1
/
4
teaspoon ground ginger
1
/
2
teaspoon ground coriander
Combine all ingredients.
Hint: This recipe makes an ideal entree.
Serve pies hot, garnished with a side salad.
13
Recipes for pie fillings (cont).
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