Breville Pastry Creations BPI200 Instructions Manual page 18

Pastry Creations savoury recipes
Spinach and fetta pies
100g English spinach
1 teaspoon butter
1 ⁄ cup finely chopped onion
3
60g Fetta cheese, crumbled
1 tablespoon pine nuts
Cracked black pepper
3 sheets Filo pastry
2 1 ⁄ tablespoons butter, melted
2
1. Blanch spinach, drain in sieve, push out excess
moisture and finely chop.
2. Heat 1 teaspoon butter in a saucepan and lightly
saute onion for 4 minutes. Remove from heat and
add spinach, cheese, and pine nuts. Season with
pepper, if desired. Allow to cool.
3. Preheat Pastry Creations until the 'Ready'
light illuminates.
4. Prepare pastry bases by placing 1 sheet of filo
pastry onto work surface. Use melted butter to
lightly brush each sheet of filo, brush the first
sheet then top with second sheet, brush again
with butter and repeat with last sheet.
5. Fold pastry one short edge to other short edge and
use large base pie cutter as guide to cut out 2
pastry bases with a knife. Place pastry bases into
pie maker and fill with
6. Close lid and cook for 6-8 minutes or until pastry
is golden.
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1 ⁄ cup of spinach mixture.
3
Parmesan vegetable pies
1 ⁄ cup water
2
50g ( 1 ⁄ cup) diced potato
3
50g ( 1 ⁄ cup) diced pumpkin
3
30g small broccoli florets
2 teaspoons cornflour
2 teaspoons water, extra
Salt and pepper, to taste
1 ⁄ cup grated Parmesan cheese
4
1. Combine water, potato and pumpkin in a
saucepan. Cook over moderate heat for 4
minutes, add broccoli and cook until tender,
approximately 2 minutes.
2. Blend cornflour with water, add to vegetables and
stir until mixture boils and thickens. Season with
salt and pepper, if desired. Allow to cool.
3. Preheat Pastry Creations until the 'Ready'
light illuminates.
4. Prepare pastry bases and tops. Use
mixture per pie and sprinkle with Parmesan
cheese before placing pastry tops into position.
5. Cook for 8 minutes or until golden brown.
1 ⁄ cup of
3
R6