Lakeland 17888/000000 Instruction Booklet - page 4
A GUIDE TO INGREDIENTS AND ADAPTING RECIPES
•
If making tarts or any pies without lids, it is best to keep the filling level below the height of the
pastry base, so it does not touch the upper mould which can cause it to caramelise and darken.
•
The pie maker needs small amounts of filling in each pie , you may want to make larger quantities
of filling and freeze some for use another time
•
The pie maker is excellent for using up leftover meat , fish and vegetables from other meals
•
Canned products like chicken in white wine sauce, curries, or chilli con carne make great quick
fillings for pies
•
When making sweet fillings which will not have lids on them , it is best to reduce the sugar in your
mixes as the sugar will caramelise and darken quickly if it contacts the upper plate .
HINTS AND TIPS
•
Home-made pastry can be made up to one day in advance and then chilled. Alternatively, you can
use ready-made pastry.
•
To make the pies we normally recommend using short crust pastry for the base, and then top with
the pastry that best suits your recipe.
•
Ready-made sweet short crust pastry is less brittle than the pastry you make yourself, and gives a
better result if you would like a sweet pastry.
•
Lots of recipes require the filling to be cooked before adding to the pastry base. Always allow the
mixture to cool before putting into the pastry in the pie maker or the pastry may tear and leak
•
Never overfill the pies.
Chicken and Chorizo Pies
Makes 8 mini pies
Ingredients
Short crust pastry, 500g
Vegetable oil, 1 tbsp
1 small Onion, peeled and chopped
Chicken breast, cut into small cubes, 200g
Chorizo, diced, 75g
Salt and pepper
Milk to brush
Method
1.
In a pan, heat the oil, add the onion then the chicken to cook through
2.
Add the chorizo and season with salt and pepper.Take off the heat.
3.
Roll the pastry to 3mm thick and using the larger side of the base/lid cutter cut eight
rounds of pastry for the bases and using the smaller side of the cutter eight tops for
the pies
4.
Place a base on top of a mould and using the shaping tool, gently press the base into
place
5.
Repeat this process for the remaining seven bases
6.
Spoon an eighth of the mixture into each base
7.
Place a top circle over the filling and brush with milk and use the shaper to press
down and shape the pastry lid.
8.
Close the lid of the machine.
9.
Cook for 10 minutes.
10. Using a heatproof spatula check that base is fully cooked. If not, cook for a further
2-3 minutes.
7
MINI PIE MAKER RECIPES
8
Mini Pie Maker 17888 IB:Layout 1
25/3/13
14:48 Page 7