Pie Magic Four
INSTRUCTION/RECIPE BOOKLET.
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An Introduction to your Sunbeam
Pie Magic Four.
Congratulations on the purchase of your
Sunbeam Pie Magic Four pie maker.
Note: During cooking, you may notice a
whistling sound. This is normal and is due to
steam escaping from the pies.
Now you and the whole family can make golden
brown, crispy pies at home, using your choice of
delicious and imaginative fillings.
For excellent results, Sunbeam recommends the
use of Pampas ready rolled pastries.
You will be amazed at the variety of pies you
can make, such as savoury mince, chicken, beef,
pork, vegetable and seafood pies, as well as fruit
and sweet pies.
For New Zealand, Sunbeam recommends the
use of Irvines ready rolled pastries. Please
substitute Irvines wherever Pampas has been
used in this book.
Your Sunbeam Pie Magic Four is so versatile you
can even make muffins, cup cakes, quiches,
cheesecakes, and egg and bacon snacks.
The 101 Pie Ideas in this book are just a start.
With your Sunbeam Pie Magic Four, you can turn
any ingredients, left-overs or convenience
canned food into delicious pies - great for
appetisers, meals, desserts, supper or snacks.
Make up to four perfect pies every time ...
it’s magic!
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Features of your Sunbeam Pie Magic Four.
Power
ON light
Securing
latch
Deep-dish
non-stick
plates
Edge
crimper
Pastry
cutters
Securing latch.
Holds the pie maker closed to seal the pies.
Storage stand and cord wrap.
The pie maker stores conveniently in an upright
position, saving bench and cupboard space. The
cord wraps neatly around the base.
Deep-dish, non-stick plates.
Makes generous, high-top pies with extra filling.
The four non-stick plates are easy to clean and
allow the pies to be easily removed from the pie
maker. You can make up to four perfect pies
every time.
Edge crimper.
Seals the pies and gives them a decorative trim.
Pastry cutters.
The special cutters are for cutting the pastry tops
and bases of your pies. The small cutter (95mm)
is for the pastry top and the large cutter
(120mm) is for the pastry base.
Rubber feet.
Hold the pie maker firmly in place and prevent it
from scratching the benchtop.
Power ON light.
Indicates that the pie maker is on and heating.
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Before using your pie maker.
Before using your pie maker for the first time,
the non-stick plates must be seasoned to protect
the non-stick surface.
After this initial seasoning, there is no need to
season the-plates after each use as the pastry
leaves the plates slightly seasoned.
Plug the power cord into a 230/240 volt power
outlet and turn the power ON. Pre-heat the pie
maker for 5 minutes. Season the plates by
applying a thin coat of cooking oil, butter or
margarine onto the surface and rub in with
paper towelling.
Note: When using your pie maker for the first
time, you may notice a fine smoke haze being
emitted. This is normal and is due to the initial
heating of the internal components.
Making pies in your pie maker.
What type of pastry can be used?
Cutting the pastry.
There is a wide selection of ready rolled pastry
available in your supermarket freezer, such as
shortcrust, puff, butter puff and wholemeal
pastry. These pastries give great results and are
handy to keep in your freezer.
Use the special Pie cutters provided to cut the
pastry tops and bases for your pies. The small
cutter is for the top and the large cutter is for
the base.
To cut your pastry pieces, position the cutter on
a flat sheet of pastry and cut by pressing down
into the pastry. Ensure the cut is smooth around
the edges.
We recommend that you use Pampas Puff Pastry
for your pastry top combined with a Pampas
Shortcrust Pastry base, for best results.
However, shortcrust pastry or puff pastry can be
used for both the tops and bases of your pies.
Make two 30mm slits in the pastry base to make
it easier to place it in the pie maker. See Figure 1.
For a light and more buttery taste, use Pampas
Butter Puff Pastry for your pastry top, combined
with a shortcrust pastry base. This combination is
ideal for desserts. Homemade pastry can also be
used. A recipe for homemade pastry is on page 12.
Pre-heat the pie maker for 5 minutes, and
defrost your frozen ready rolled pastry while
preparing your pies.
Figure 1.
Note: Each sheet of Pampas ready rolled pastry
is enough for 5 pastry tops or 4 pastry bases,
although more can be made by using leftover
pieces. One packet of ready rolled Pampas pastry,
is sufficient to make approximately 10 pies.
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Making pies in your pie maker (cont).
Note: During cooking you may notice a whistling
sound. This is due to steam escaping from the
pies.
Placing the pastry base in the pie maker.
Overlap the slits by 15mm each and place into
the pre-heated pie maker. Press the slits to
ensure they are joined properly.
Remove your pies using a plastic utensil. DO NOT
USE METAL UTENSILS AS THESE WILL SCRATCH
THE NON-STICK SURFACE. Wipe the plates clean
after making each pie.
Adding the filling.
Any ingredients you have in your kitchen, left-
overs and canned food make tempting pie
fillings.
Using left-over pastry.
Make more pies, garnishes and decorations
with the left-over pastry.
Pre-cook your pie fillings, particularly if using
fresh meat or vegetable ingredients. Ingredients
such as fruit and canned food can be used
without pre-cooking.
Lightly knead the left-over pieces into a ball
and roll out to approximately 3mm thick.
Ensure all ingredients are cut into small and
even pieces to allow them to heat through.
Hint: It is easier to roll pastry between 2 sheets
of grease proof paper.
Note: Do not use liquid ingredients such as
sauces, gravies and custard on their own or in
large amounts, as they will overflow and make
the pastry soggy. Always combine with solid
ingredients.
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: Pampas recommends that only shortcrust
ready rolled pastry be re-rolled. Also, keep the
pastry covered to prevent drying and cracking.
Spoon your pre-cooked filling into the pastry
1
3
base. As a general rule, use / cup if the filling is
1
4
chunky, with less sauce and / cup if the filling
has more sauce.
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.
Note: Do not overfill your pies.
For 101 Pie Ideas and tempting pie fillings see
the recipe section of this book.
Cooking the pies.
Place the pastry tops over the filling and close
the lid. Cook the pies for approximately 6
minutes. If you prefer extra browning, we
recommend you cook for 8 minutes.
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Other ideas for your pie maker.
Sunbeam Pie Magic Four is also ideal for making
muffins, cup cakes, quiches, cheesecakes and egg
& bacon snacks. See the recipe section of this
book for more ideas.
Cut the pie tops and bases using the cutters 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.
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.
Hint: Avoid using liquid fillings as they tend to
make the bread soggy.
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.
Defrosting and reheating pies.
Oven: Pre-heat oven to 180ºC.
Frozen pies - heat for 40-45 minutes.
Thawed pies - heat for 15-20 minutes.
Defrosting.
Room temperature: pies will defrost in
approximately 1 hour.
Microwave oven (700w): Cook on high
for approximately 2 minutes per pie after
defrosting.
Microwave oven (700w): defrost each pie for
approximately 5 minutes on defrost setting.
Reheating.
Note: The pastry will be soft and moist.
Pie maker: Pre-heat the pie maker for 5 minutes
(or until the light goes off).
Thawed pies - heat for approximately
6-8 minutes.
Do not heat frozen pies in the pie maker.
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Care and Cleaning.
Always use a plastic utensil to lift the pies from
the pie maker.
Combine: 2 tablespoons bicarbonate of soda and
2 teaspoons bleach.
Do not use metal utensils as these will scratch
the non-stick surface.
1. Pre-heat the pie maker for approximately
1
2
1-1 / minutes.
2. Turn the power OFF and remove the plug.
Brush the above paste solution onto the non-
stick surface. Allow to stand for 1-2 hours.
To clean after use.
Always turn the power OFF and remove the plug
before cleaning.
3. Using a soft, dampened sponge with a mild
household cleaner (not abrasive), vigorously
wipe the non-stick surface.
Do not immerse the pie maker in water or any
other liquid.
Do not use abrasives or metal scourers as they
will scratch the non-stick plates and the exterior
surface.
Clean in a well ventilated area and avoid
breathing in the vapours.
Before using your pie maker again, re-season the
non-stick surface by applying a little oil, butter or
margarine.
To clean the non-stick plates.
Wipe over the plates with a dampened cloth.
To clean the exterior.
Storage.
Wipe over with a dampened cloth and polish
with a soft dry cloth.
The pie maker is designed for convenient
storage in an upright position saving you
valuable bench and cupboard space. The cord
wraps neatly around the base.
To clean cooked on stains.
Should your pie maker require additional
cleaning of stubborn build up and stains, the
following cleaning method is recommended:
Sunbeam is a registered trademark. Pie Magic is a
trademark of the Sunbeam Corporation. Made in China.
Due to minor changes in design or otherwise, the product
may differ from the one shown in this leaflet. Approved by
the appropriate Electrical Regulatory Authorities. Backed
by Sunbeam‘s 12 Month Replacement Guarantee and
National Service Network.
© Copyright. SUNBEAM CORPORATION LIMITED 2002.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
For more information or advice on this or any other
Sunbeam appliance, visit www.sunbeam.com.au
or contact the Sunbeam Consumer Service Line.
Australia 1800 025 059
New Zealand (09) 912 0747.
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101 Pie Ideas.
Pie ideas are endless and it’s all up to your
imagination. Try some of these easy
101 Pie Ideas.
Pork.
Bacon and egg
Bacon, baked beans, mushroom
and onion
Savoury Pies.
Bacon, cheese and tomato
Roast pork and apple sauce
Roast pork, pineapple and gravy
Beef.
BBQ sausage and sweet corn
Beef stroganoff
Other savoury pies.
Bolognaise sauce
Cabanossi, onion, pineapple and
Chilli con carne
mozzarella cheese
Diced corned beef and white sauce
Meatloaf, chutney and cheese
Sausage, cheese and tomato relish
Sausage, onion and gravy
Savoury mince and peas
Steak and kidney
Diced salami and salsa sauce
Fried rice
Ham, cheese and crushed pineapple
Mashed potato, peas and mince
Minced lamb and potato
Spinach, egg and bacon
Roast beef, onion and chopped tomato
Quiches.
Chicken.
Mini ham and cheese quiche
Chicken, asparagus and white sauce
Chicken, celery and mayonnaise
Mini salmon and sour cream quiche
Mini spinach and cheese quiche
Chicken, mushroom, sour cream
and shallots
Garnishes: herbs (eg. parsley), grated cheese,
bacon bits, toasted sesame seeds, poppy seeds,
side salad.
Chicken, onion, peas and gravy
Curried chicken
Roast chicken and mixed vegetables
Roast turkey and gravy
Seafood.
Prawns and fried rice
Prawns, tartare sauce and chives
Salmon, cheese sauce and shallots
Salmon, rice and corn reIish
Salmon, sour cream and chives
Smoked fish, corn kernels and
white sauce
Tuna and creamed corn
Tuna, mashed potato and shallots
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101 Pie Ideas (cont).
Vegetable Pies.
Sweet and Dessert Pies.
Asparagus and white sauce
Baked beans and cheese
Apple, cinnamon and sultanas
Apple, date and walnut
Blue cheese and mushroom
Broccoli and cheese sauce
Broccoli and mustard sauce
Cabbage, cheese and tomato
Capsicum, cheese, onion and olives
Carrot, beans and cheese sauce
Apple, rhubarb and raisin
Apricot and rice cream
Banana, custard and passionfruit
Banana, sultanas, cloves and custard
Blackberry, apple and cinnamon
Blueberry and cream cheese
Cauliflower, mushroom and
cheese sauce
Blueberry, custard and crushed
pistachio nuts
Chick pea, tomato, garlic and herbs
Creamed corn and asparagus
Creamed corn and lentils
Canned apple, canned pear,
cinnamon and sugar
Canned berries and strawberry jam
Canned peaches, glace cherries and
desiccated coconut
Curried egg
Egg, cheese and tomato
Canned pineapple and peach
Eggplant and tomato
Chopped dried fruit, muesli and custard
Fried rice and vegetables
Dried apricots, cream cheese, nuts
and brown sugar
Kidney beans and salsa sauce
Leek, potato and cheese
Fruit, custard and chocolate chips
Fruit mince
Macaroni cheese
Mashed potato, cheese and onion
Mixed beans, tomato and herbs
Mixed vegetables and chilli
Mixed vegetables and peanut butter
Mixed vegetables and chopped tomato
Mushroom and zucchini
Fruit salad and cream cheese
Mango, pear and custard
Mixed fruit and custard
Peaches, cream cheese and honey
Peaches, pine nuts and custard
Pineapple, mango and passionfruit
Prunes, cream cheese and bacon bits
Rhubarb and raisin
Pumpkin, celery and peanut butter
Ricotta cheese, corn kernels and chives
Spinach, mushroom, cheese, onion
and garlic
Strawberry, blueberry, raspberry and
Grand Marnier
Spinach, onion and ricotta cheese
Tomato and chic pea
Other dessert ideas.
Tomato, onion and olives
Blueberry muffins
Chocolate chip cup cakes
Mini cheesecake with passionfruit
Garnishes: Parsley leaves, grated cheese, sesame
seeds, poppy seeds, sour cream, side salad.
Garnishes: Icing sugar, whipped cream, ice
cream, mint leaves, chopped nuts, sliced toasted
almonds.
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Recipes for pie fillings.
The following recipes are for pie fillings. Using
these fillings and the previous instructions for
making pies, you can make delicious snacks,
appetisers, meals and desserts.
Savoury Steak
Makes 8 pies
450g round beef, cut into 1cm cubes
2 tablespoons plain flour
{
1 teaspoon beef stock powder
combined
1
{
4
/ teaspoon ground black pepper
Entree Ideas.
1 large onion, peeled and finely chopped
Cheese, Bacon & Asparagus
Makes 8 pies
1 small carrot, peeled and cut into small pieces
1
2
1 / cup grated Swiss cheese
3 tablespoons tomato sauce
3 bacon rashers, rind removed
and finely chopped
1
2
1 / tablespoon Worcestershire sauce
1
2
2 / tablespoons water
1 can asparagus cuts, drained
1. Toss beef in seasoned flour.
Combine all ingredients.
Recipe suitable to freeze.
2. Heat a little oil in a frypan.
Cook beef and onion until browned.
Salmon, Sour Cream & Chives
410g salmon, well drained and flaked
250g light sour cream
Makes 8 pies
3. Add remaining ingredients and simmer until
carrot is tender.
Recipe suitable to freeze.
3 teaspoons lemon juice
Curried Mince
Makes 8 pies
2 teaspoons dried chopped chives
1
450g minced beef
4
/ teaspoon fresh ground black pepper
1 small onion, peeled and finely chopped
Combine all ingredients.
1
2
1 / teaspoons curry powder
4 tablespoons tomato paste
1 tablespoon mixed herbs
Meat Fillings.
Quick Aussie Meat
Makes 8 pies
ground black pepper to taste
1
450g minced beef
2
/ cup water
combined
1 large onion, peeled and finely chopped
3 tablespoons tomato sauce
2 tablespoons Worcestershire sauce
{
1 tablespoon cornflour
1. Heat a little oil in a frypan. Add meat, onion
and curry powder. Cook until meat has
browned.
1. Heat a little oil in a frypan. Cook meat
and onion until browned.
2. Add tomato paste, sultanas, mixed herbs
and pepper to taste. Mix well.
2. Add sauces and simmer for 3 minutes.
Recipe suitable to freeze.
3. Add combined water and cornflour, stirring
until liquid boils and thickens. Reduce heat
and simmer for 5 minutes.
Recipe suitable to freeze.
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Recipes for pie fillings (cont).
Steak ‘N’ Kidney
Makes 8 pies
Chicken and Vegetable
Makes 8 pies
450g steak and kidney mix
1 tablespoon butter or margarine
5 shallots, peeled and finely chopped
2 tablespoons plain flour
{
{
1
combined
2
/ teaspoon salt
3 bacon rashers, rind removed and
finely chopped
1
4
/ teaspoon pepper
200g button mushrooms, finely sliced
1 tablespoon plain flour
1 tablespoon oil
4 shallots, finely chopped
1
1 cup chicken stock
3
/ cup beef stock
220g cooked chicken, finely chopped
Note: Steak and kidney mix is readily
available from the butcher.
150g cooked mixed vegetables
(e.g. carrot, zucchini, peas)
1 teaspoon mixed herbs
1. Toss steak and kidney mix in flour.
ground black pepper to taste
2. Heat oil in a frypan and brown the steak
and kidney mix. Add the shallots and cook
for 5 minutes.
1. Heat a little oil in a frypan, add shallots
and bacon. Cook for 3 minutes.
3. Add stock and simmer until liquid reduces
and thickens.
2. Add mushrooms and cook for a further
3 minutes.
Recipe suitable to freeze.
3. Reduce heat, gradually add flour and cook
for 2 minutes.
Spicy Lamb
Makes 8 pies
4. Add stock and bring to the boil, stirring
constantly.
450g lamb, cut into 1cm cubes
1
4
/ teaspoon ground cummin
5. Add remaining ingredients. Cook until
heated through.
1
4
/ teaspoon ground coriander
2 tablespoons brown sugar
Recipe suitable to freeze.
1 tablespoon dry sherry
1
2
2 / tablespoons Worcestershire sauce
Fruit ‘N’ Nut Chicken
Makes 8 pies
1
2
2 / tablespoons fruit chutney
300g cooked chicken, finely chopped
1
4
/ teaspoon chilli sauce
1
2
/ cup dried apricots, finely chopped
1
2
/ cup walnuts, finely chopped
1. Heat a little oil in a frypan. Cook lamb,
cummin and coriander until lamb has
browned.
1
4
/ cup sultanas
1
2
2 / tablespoons mayonnaise
2. Reduce heat and add remaining ingredients.
Simmer until liquid reduces and thickens.
1
4
/ teaspoon paprika
Hint: Left-over lamb roast can be used.
Combine all ingredients.
Recipe suitable to freeze.
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Recipes for pie fillings (cont).
Chicken Curry
Makes 8 pies
Seafood Fillings.
310g cooked chicken, finely chopped
Garlic Prawn
Makes 8 pies
3
4
/ cup canned a sparagus cuts, drained
300g cooked small school prawns, shelled and
1
2
2 / tablespoons mayonnaise
deveined
1 teaspoon curry powder
1
3
/ cup grated tasty cheese
1
4
/ teaspoon fresh ground pepper
5 shallots, finely chopped
2 cloves garlic, peeled and brushed
Combine all ingredients.
Recipe suitable to freeze.
1
2
3 / tablespoons tartare sauce
1
3
/ cup breadcrumbs
Bacon ‘N’ Egg
Makes 8 pies
2 tablespoons lemon juice
1
5 bacon rashers, rind removed and
finely chopped
2
/ teaspoon ground ginger
1
4
/ teaspoon paprika
4 eggs
pepper to taste
combined
{
2
1
1
3
/ cup thickened cream
4
/ teaspoon paprika
Combine all ingredients.
2
/ teaspoon chopped chives
Hint: Shallots and garlic may be sauteed in a
little oil if desired.
fresh ground pepper to taste
Recipe suitable to freeze.
1. Heat frypan and saute bacon until crisp.
2. Remove from the frypan and combine with
remaining ingredients.
Spicy Seafood
Makes 8 pies
300g cooked small school prawns, well drained,
shelled and deveined
Recipe suitable to freeze.
300g crabmeat, well drained, flaked with a fork
Hint: This recipe can be made without using
pastry. Grease the pie maker well and cook for
approximately 15 minutes.
1
2
/ cup sour cream
2 tablespoons tartare sauce
1 teaspoon curry powder
Mini quiches:
1
4
/ teaspoon ground ginger
Use shortcrust pasty on the base and fill with
mixture 5mm from the top. Cook for
approximately 10 minutes, or until set.
1
2
/ teaspoon ground coriander
Combine all ingredients.
Hint: This recipe makes an ideal entree.
Serve pies hot, garnished with a side salad.
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Recipes for pie fillings (cont).
Spinach & Cheese
Makes 8 pies
Vegetable Fillings.
250g packet frozen spinach, thawed and
Vegetarian
Makes 8 pies
squeezed of excess liquid
200g Swiss cheese, grated
2 small onions, peeled and finely chopped
1 egg, lightly beaten
1 tablespoon butter or margarine
1 onion, peeled and finely chopped
1 tablespoon flour
1 cup vegetable stock
2 tablespoons milk
200g button mushrooms, thinly sliced
ground black pepper to taste
300g mixed cooked vegetables (e.g. carrots,
potato, peas, zucchini) cut into small cubes
Combine all ingredients.
Recipe suitable to freeze.
1 teaspoon mixed herbs
ground black pepper to taste
Hint: 200g Fetta cheese can be used instead of
Swiss cheese.
1. Melt butter in a frypan and saute onion until
tender. Add flour and cook for 1 minute.
Dessert Fillings.
2. Reduce heat. Gradually add stock, stirring
constantly until sauce thickens.
Fruity Ricotta
Makes 8 pies
3. Add mushrooms, mixed vegetables, mixed
herbs and seasonings.
300g ricotta cheese
3
4
/ cup canned black cherries, drained
and seeds removed
Hint: Left-over vegetables can be used.
1
3
/ cup sultanas
Recipe suitable to freeze.
1
3
/ cup coarsely chopped hazelnuts
1
Ratatouille
Makes 8 pies
2
/ teaspoon allspice
1 tablespoon olive oil
Combine all ingredients.
2 cloves garlic, peeled and crushed
1 onion, peeled and finely chopped
300g eggplant, cut into small cubes
Hint: Dust pies with icing sugar and serve with
whipped cream or ice cream.
1 small green or red capsicum, seeds removed
and finely chopped
Almond Cheesecake
Makes 8 pies
300g cream cheese, softened
1 small zucchini, finely sliced
2
3
/ cup flaked almonds, toasted
4 canned tomatoes, well drained and roughly
1
2
/ cup sultanas
chopped (or 3 small fresh ripe tomatoes)
3 tablespoons lemon juice
2 tablespoons icing sugar
1
2
1 / tablespoon tomato paste
1 tablespoon mixed herbs
salt & pepper to taste
Using a mixer, beat cream cheese until smooth.
Add remaining ingredients and mix well.
1. Heat oil in a frypan and saute garlic and
onion until onion is tender.
Hint: Serve chilled with fresh whipped cream.
Top with extra toasted almonds and/or dust with
icing sugar.
2. Add remaining ingredients. Cover and cook
for 5 minutes.
Recipe suitable to freeze.
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Recipes for pie fillings (cont).
Apple ‘N’ Peach
Makes 8 pies
1. Using a food processor, process butter or
margarine, sugar, salt, egg and milk until
combined.
200g drained peach slices, roughly chopped
250g canned pie apples
2. Add flour and process on a low speed until
just combined.
1
2
/ teaspoon ground cinnamon
1
4
/ teaspoon ground allspice
3. Turn out onto a floured board and knead
lightly. Wrap and chill for 10 minutes before
rolling.
1
4
/ teaspoon ground cloves
2 teaspoons caster sugar
Combine all ingredients.
4. Divide mixture into 2. Roll Out between 2
sheets of grease proof paper to 3mm
thickness. Cut and use. as required. This
recipe will make approximately 8 pie bases
and 8 pie tops.
Hint: Dust pies with icing sugar and serve with
whipped cream or ice cream.
Homemade Shortcrust Pastry
185g butter or margarine
2 teaspoons caster sugar
pinch salt
1 egg
1 tablespoon milk
2 cups plain flour
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Other recipe ideas.
Capsicum, Bacon and
Wholemeal Fruit Muffins
Makes 8
1
Onion Mini Quiches
Makes 8
2
1 / cups wholemeal self raising flour
1
2 onions, peeled and finely chopped
4
/ teaspoon salt
1
4 bacon rashers, rind removed and finely
chopped
2
/ cup caster sugar
1
4
/ cup vegetable oil
1 small green or red capsicum, seeds
removed and finely chopped
1
2
/ cup milk
1
2
/ cup mixed fruit
2 cloves garlic, peeled and crushed
150mI thickened cream
1 egg
1. Combine the first four ingredients.
2. Gradually add the milk and mix until
combined.
1 egg yolk
1
2
/ cup grated cheese
3. Fold through the mixed fruit.
1
1 teaspoon dried mixed herbs
ground black pepper to taste
8 shortcrust pastry bases
4
4. Spoon / cup mixture into the pie maker and
cook for approximately 6 minutes or until
golden brown.
5. Repeat with remaining mixture.
1. Heat a little oil in a frypan and saute the
onion, bacon, capsicum and garlic for 5
minutes.
2. Whisk the cream and eggs together. Add the
bacon and onion mixture, cheese, herbs and
pepper to taste. Mix to combine.
3. Place the pastry bases into the pie maker and
fill with mixture 5mm from the top. Cook for
approximately 10 minutes or until set.
4. Repeat with remaining mixture.
Recipe suitable to freeze.
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