Bread Maker User Manual

12
Recipes
All the recipes have been specifically created
and tested by the Sunbeam Test Kitchen for
the Pie Magic pie maker. We hope you enjoy.
The below recipes are for the pie fillings.
Use these fillings in conjunction with the
Making Pies instructions on page 7. All the
pie fillings should be used with a pastry
base to make the pies. Do not place fillings
directly into the Pie Magic without using
pastry. Use a level ¹⁄
³
metric cup of filling,
per pie. Do not overfill your pies.
Beef, red wine Makes 6 pies
and mushroom pies
1 tablespoon olive oil
500g chuck steak, cut into 2cm cubes
1 small brown onion, finely chopped
100g small button mushrooms
2 teaspoons plain flour
400g can chopped Italian tomatoes
¼ cup red wine
5 sprigs lemon thyme
1. Preheat oven to 200°C. Heat oil in an
ovenproof dish on stove. Cook meat in
batches until browned. Transfer to a plate.
Add onion and mushroom to dish and cook
for 3 minutes. Add flour, stirring until
well combined. Slowly add tomatoes and
red wine, stirring constantly until mixture
comes to the boil. Return beef to pan with
lemon thyme. Season with salt and pepper.
Cover and place in oven for ¾ hour or until
meat is tender. Cool.
2. Preheat the pie maker for 5 minutes or
until ready light comes on.
3. Place shortcrust pastry rounds into the pie
holes making sure that the pastry slightly
overlaps where the incisions have been cut.
4. Place a level ¹/
³
metric cup of filling into
the pastry and top with the puff pastry
rounds.
5. Close lid and cook for approximately
5 minutes or until cooked as desired.
Once ready carefully remove pies from
the pie maker.
Note: Casserole can be made ahead and
stored in refrigerator for up to 3 days or can
be frozen in an airtight container for up to 3
months.