Mexican Tortilla Pie; Fish Pie - Sunbeam PM4800 Pie Magic Traditional Instruction Booklet

Traditional Pie Recipes continued

Mexican Tortilla Pie

1 tablespoon oil
1 red onion, chopped
1 long red chilli, chopped
500g beef mince
2 tomatoes, chopped
1 red capsicum, chopped
¾ cup corn kernels
2 teaspoons Mexican chilli powder
1 teaspoon curry powder
²⁄ ³ cup mild Mexican salsa
²⁄ ³ cup chopped fresh coriander
½ cup grated cheddar cheese
2 tablespoons lime juice
Salt and pepper, to taste
1. Heat oil in a large frypan over medium
heat. Add onion and chilli, cook until
tender. Stir in mince, cook until browned.
2. Add tomatoes and capsicum, cook until
softened. Add corn, chilli powder, curry
powder and salsa. Stir to combine. Add
remaining ingredients.
3. Season. Cover and allow mixture to cool.
18
Makes: 8 pies

Fish Pie

500g firm white fleshed fish, cubed
¼ cup plain flour
2 tablespoons oil
25g butter
1 onion, chopped
150g baby spinach
½ cup white wine
½ cup light cream (18% fat)
200g potatoes, peeled, cooked, cubed
2 hard-boiled eggs, chopped
½ cup grated cheddar cheese
¼ cup grated parmesan cheese
2 tablespoons lemon juice
1 tablespoon English mustard
1 teaspoon chopped fresh dill
Salt and pepper, to taste
1. Toss fish in flour. Season with salt and
2. Heat oil in a large frypan over medium
3. Add butter and onions to the frypan.
4. Season. Cover and allow mixture to cool.
pepper.
heat. Fry fish in batches until golden. Add
more oil if necessary. Remove from pan.
Cook until tender. Stir through spinach.
Pour in wine and cook for 1 minute. Add
cream and bring to a simmer. Stir through
potatoes and eggs. Remove from heat and
mix in remaining ingredients.
Makes: 8 pies