Curried Vegetable Pie; Chicken, Spinach And Bacon Pies - Sunbeam PM4800 Pie Magic Traditional Instruction Booklet

Traditional Pie Recipes continued

Curried Vegetable Pie

2 tablespoons oil
1 onion, chopped
2 cloves garlic, crushed
1 long green chilli, chopped
1 ½ teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
2 carrots, peeled, chopped
1 kumara, peeled, chopped
½ head cauliflower, cut into florets
1 zucchini, chopped
1 cup water
2 teaspoons butter
2 tablespoons plain flour
¾ cup peas
¹⁄ ³ cup plain Greek yoghurt
¼ cup chopped fresh coriander
2 tablespoons lemon juice
Salt and pepper, to taste
1. Heat oil in a large frypan over medium
heat. Add onion, garlic and chilli; cook
until softened. Add spices; cook until
fragrant.
2. Add carrot, kumara, cauliflower, zucchini
and water. Bring to a simmer over low
heat. Cover and cook over low heat until
vegetables are tender.
3. Add butter and flour, mixing to combine.
Add remaining ingredients, stir well.
4. Season. Cover and allow mixture to cool.
Makes: 8 pies Chicken, Spinach
and Bacon Pies
500g chicken thigh fillets, sliced
2 tablespoons plain flour
2 tablespoon oil
2 teaspoons butter
2 onions, chopped
150g lean bacon, fat removed, chopped
2 teaspoons chopped fresh marjoram
1 tablespoon water
²⁄ ³ cup white wine
½ cup chicken stock
½ cup light cream (18% fat)
150g baby spinach
Salt and pepper, to taste
1. Toss chicken in flour. Season with salt and
2. Heat oil in a large frypan over medium
3. Melt butter over medium heat. Add onion,
4. Add wine and reduce by a third.
5. Fold spinach into mixture until wilted.
6. Season. Cover and allow mixture to cool.
pepper.
heat. Add chicken and cook until browned.
Remove from pan.
bacon, marjoram and water and cook until
onion is softened.
Add stock and cream; stir to combine.
Simmer until sauce has thickened.
Stir through chicken.
Makes: 8 pies
15