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Chunky beef and black
pepper pies
Makes 12 pies
Preparation time 30 minutes
Cooking time
3 hours
Pie cooking time 14 minutes
2 tbsp. vegetable oil
500g chuck beef steak, 1-1.5cm dice
1 tbsp. plain flour
½ tsp. salt
½ onion, fine dice
2 cloves garlic, crushed
1 tsp. freshly ground black pepper
2 tbsp. tomato paste
3 cups beef stock
2 tbsp. gravy powder
3 tbsp. corn flour
3 tbsp. water
2 sheets of shortcrust pastry
2 sheets of puff pastry
1. Season the beef with the salt and toss to
distribute well on the beef. Dust the diced beef
with the 1 tbsp. of flour and shake off any excess.
2. Heat a large, heavy based pot on a medium to
high heat.
3. Add the vegetable oil to the pot. Add the dusted
beef and seal and brown the diced beef well.
4. Add the onion, garlic and sauté for 1-2 minutes.
5. Add the beef stock and place the lid on the pot.
Reduce the heat to low and allow to cook for 2-3
hours on a very low simmer, until the meat
is tender.
6. Remove the lid and increase to a medium heat.
7. In a separate small bowl combine the gravy
powder, corn flour and 3 tbsp. water and stir to
make a slurry.
8. Stir the slurry into the beef whilst hot, until the
mixture thickens. Remove the pot from the heat
and allow to cool, unless using immediately.
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.
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9. Pre-heat the pie maker (optional).
10. Lay one sheet of short crust pastry on the bottom
plate of the pie maker.
11. Using a ¼ measuring cup – fill each pie well with
¼ cup of filling.
12. Lay 1 sheet of puff pastry on the top.
13. Close the lid. Adjust the timer to 7 minutes. Press
START/CANCEL to begin cooking.
14. 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 ¼ cup of 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.
Lamb and rosemary pies
Makes 8 pies
Preparation time 20 minutes
Cooking time
3 hours 10 minutes
Pie cooking time 7 minutes
2 tbsp. vegetable oil
1 medium onion, fine dice
4 cloves garlic, crushed
500g lamb, 1.5cm dice
2 tbsp. tomato paste
3 tsp. chopped rosemary
3 cup beef stock
¼ tsp. salt
2 tbsp. corn flour
2 tbsp. gravy powder
2 tbsp. water
1 sheet of shortcrust pastry
1 sheet of puff pastry
1. Heat a large saucepan on a medium heat. Add
the oil, onion and garlic. Sauté until the onion is
softened and transparent, 2-3 minutes.
2. Add the lamb to the saucepan and sauté the
lamb until the lamb is browned all over. Add the
tomato paste and stir through. Add the rosemary,
beef stock and salt. Bring to a simmer and reduce
to a low heat and cook for 2-3 hours or until the
lamb is tender.
3. In a separate small bowl combine the corn flour,
gravy powder and water together and stir to
make a slurry.
4. Stir the slurry into the lamb whilst hot, until the
mixture thickens. Remove from the heat and
allow to cool, unless using immediately.
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.
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.
Pork and fennel sausage
rolls
Makes 8 sausage rolls
Preparation time 30 minutes
Cooking time
20 minutes
Pie cooking time 8 minutes
2 tbsp. olive oil
2 cloves garlic, crushed
1 medium onion fine dice
2 tbsp. fennel seeds, ground
500g pork mince
¹ / ³ cup panko breadcrumbs
1 egg
½ tsp. mustard powder
1 tsp. chopped thyme
1 tsp. table salt
¼ tsp. black pepper
2 sheets puff pastry
1. Heat a heavy based pan on a medium heat. Add
the olive oil, onion and garlic and sauté until the
onion is softened and transparent, 2-3 minutes.
Add the ground fennel seeds and continue to
sauté for a further 1 minute. Remove from the
heat and cool completely.
2. Place the pork mince in a large mixing bowl and
add the cooled onion mix, panko breadcrumbs,
egg, mustard powder, chopped thyme, salt and
pepper.
3. Mix very well to combine. Weigh the mixture into
80g logs.
4. Pre-heat the pie maker (optional).
5. Lay one sheet of puff pastry on the bottom plate
of the pie maker.
6. Place a log of sausage roll filling into each pie
well.
7. Lay another sheet of puff pastry on the top.
8. Close the lid. Adjust the timer to 8 minutes. Press
START/CANCEL to begin cooking.
9. When the timer is finished – carefully remove the
sausage rolls and snap to be individual.
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