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Beef mince, bacon and
mushroom pies
Makes 16 pies
Preparation time 30 minutes
Cooking time
1 hour 30 minutes
Pie cooking time 14 minutes
2 tbsp. vegetable oil
½ medium onion, fine dice
1 garlic clove, crushed
100g bacon, small dice
500g lean beef mince
2 large mushrooms, grated
1 carrot, grated
2 tbsp. tomato paste
½ tsp. fine black pepper
½ tsp. rosemary, chopped
½ tsp. thyme, chopped
2 cups beef stock
2 ½ tsp. gravy powder
2 ½ tbsp. corn flour
3 tbsp. water
2 sheets of shortcrust pastry
2 sheets of puff pastry
1. Heat a large, heavy based pot on a medium heat.
2. Add the vegetable oil, onion and garlic and sauté
until transparent.
3. Add the bacon and sauté for a further 1 minute.
4. Increase the heat a little and add the beef mince,
stir until the beef is browned well.
5. Add the grated mushroom and stir to combine.
6. Add the tomato paste and carrot – continue to
sauté for 2 minutes.
7. Add the beef stock. Place the lid on top and
reduce the heat to be a low simmer. Allow to
simmer for 1 hour. Remove the lid and increase
the heat to a medium heat.
8. In a separate small bowl combine the gravy
powder, corn flour and 3 tbsp. water and stir to
make a slurry.
9. Stir the slurry into the beef whilst hot, until the
mixture thickens. Remove the pot from the heat
and allow to cool, if not using immediately.
14
TIP – the pie filling can be made up to 2 days in
advance, if cooled to room temperature and then
kept in the fridge until required.
10. Pre-heat the pie maker (optional).
11. Lay one sheet of short crust pastry on the bottom
plate of the pie maker.
12. Using a ¼ measuring cup – fill each pie well with
¼ cup of filling.
13. Lay 1 sheet of puff pastry on the top.
14. Close the lid. Adjust the timer to 7 minutes.
Press START/CANCEL to begin cooking.
15. When the timer is finished, carefully remove the
pies and snap to be individual. Repeat the pie
assembly process to use the remainder of the pie
filling and pastry.
TIP – to make just 4 pies – Place one piece of
short crust pastry on the bottom plate only,
resting over the front 4 pie wells. Fill the pie
wells with the filling and fold the other half of the
pastry over the top. Close the lid. Set the timer
and allow the pies to cook as usual.
Chicken and leek pies
Makes 16 pies
Preparation time 20 minutes
Cooking time
30 minutes
Pie cooking time 14 minutes
½ cup salted butter
1 leek, white part only fine dice
2 cloves garlic, crushed
5 tbsp. plain flour
800g chicken thigh, 1cm dice
¾ cup chicken stock
¾ cup full cream milk
½ tsp. salt
Pinch ground white pepper
½ tsp. chopped thyme
2 sheets of shortcrust pastry
2 sheets of puff pastry
1. Heat a heavy based pot on a medium to high
heat.
2. Add the butter and allow to melt. Add the leek
and sauté 2 minutes. Add the garlic and sauté for
a further 1 minute.
3. Add the flour and constantly stir for 2 minutes.
Add the chicken and stir for 2 minutes.
4. Add the stock, milk, salt, pepper and thyme.
Reduce the heat to a very low heat and simmer
for 15 minutes or until the chicken is cooked.
TIP – the pie filling can be made a day in
advance, if cooled to room temperature and then
kept in the fridge until required.
5. Pre-heat the pie maker (optional).
6. Lay one sheet of short crust pastry on the bottom
plate of the pie maker.
7. Using a ¼ measuring cup – fill each pie well with
¼ cup of filling.
8. Lay 1 sheet of puff pastry on the top.
9. Close the lid. Adjust the timer to 7 minutes.
Press START/CANCEL to begin cooking
10. When the timer is finished, carefully remove the
pies and snap to be individual. Repeat the pie
assembly process to use the remainder of the pie
filling and pastry.
TIP – to make just 4 pies – Place one piece of
short crust pastry on the bottom plate only,
resting over the front 4 pie wells. Fill the pie
wells with the filling and fold the other half of the
pastry over the top. Close the lid. Set the timer
and allow the pies to cook as usual.
15
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