Spinach And Ricotta Pie; Beef And Tomato Pie - Sunbeam PM4800 Pie Magic Traditional Instruction Booklet

Family Pie Recipes continued

Spinach and Ricotta Pie

1 tablespoon butter
1 onion, chopped
500g frozen spinach, defrosted
¼ teaspoon nutmeg
250g fresh ricotta
1 cup grated mozzarella
½ cup grated parmesan cheese
2 eggs, lightly beaten
Salt and pepper, to taste
1. Melt butter in large frypan over medium
heat. Add onion and cook until softened.
Add spinach and nutmeg.
2. In a bowl combine ricotta, mozzarella,
parmesan and eggs. Fold through spinach
and onion mixture.
3. Season. Cover and allow mixture to cool.
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Makes: 2 pies

Beef and Tomato Pie

400g chuck steak, cubed
¼ cup plain flour
2 tablespoons olive oil
2 carrots, peeled, chopped
1 onion, chopped
1 clove garlic, crushed
150g lean bacon, fat removed, chopped
¼ cup balsamic vinegar
400g can tomato puree
1 ½ cups beef stock
Salt and pepper, to taste
1. Toss beef in flour. Season with salt and
2. Heat oil in large frypan over medium heat.
3. Add carrots, onion, garlic and bacon to the
4. Add beef and remaining ingredients back
5. Season. Cover and allow mixture to cool.
pepper
Cook meat in batches until browned.
Remove from frypan.
frypan and cook until golden.
to frypan. Simmer until meat is tender and
sauce has thickened, approximately 15
minutes.
Makes: 2 pies