Thai Chicken Pie; Lamb And Rosemary Pie - Sunbeam PM4800 Pie Magic Traditional Instruction Booklet

Family Pie Recipes continued

Thai Chicken Pie

400g chicken thigh fillets, chopped
½ cup plain flour
2 tablespoons oil
1 red capsicum, seeded, sliced
100g baby corn cut into 1 cm pieces
1 head brocollini, cut into florets
2 teaspoons butter
1½ cups milk
1½ tablespoons red curry paste
1 tablespoon lime juice
1 tablespoon sweet chilli sauce
2 tablespoons chopped fresh coriander
Salt and pepper, to taste
1. Toss chicken with half of the flour. Season
with salt and pepper.
2. Heat oil in a large frypan over medium
heat. Cook chicken in batches until golden.
Remove from pan.
3. Add capsicum, corn and brocollini to
frypan and cook until tender.
4. Add butter and milk to pan, whisking to
form a paste. Add curry paste, lime juice,
sweet chilli and remaining flour. Cook for
3-4 minutes stirring well. Return chicken
to the pan and simmer until chicken is
cooked. Stir through coriander.
5. Season. Cover and allow mixture to cool.
24
Makes: 2 pies

Lamb and Rosemary Pie

600g lamb, cubed
¼ cup plain flour
2 tablespoons oil
2 cloves garlic, crushed
2 carrots, peeled, chopped
1 onion, chopped
2 sprigs rosemary
2 tablespoons plain flour
1 tablespoon tomato paste
½ cup red wine
1 cups beef stock
Salt and pepper, to taste
1. Toss lamb in ¼ cup of flour and season
2. Heat oil in large frypan over medium heat.
3. Add garlic, carrot, onion and rosemary and
4. Season. Cover and allow mixture to cool.
with salt and pepper.
Add lamb and cook until browned. Remove
from pan.
cook until tender. Add flour and tomato
paste and stir for 1 minute. Add remaining
ingredients and bring to a simmer. Return
lamb to frypan. Reduce heat to medium-
low. Cover and cook until lamb is tender,
approximately 15 minutes.
Makes: 2 pies