MODEL: SM-1004SP PRODUCT CODE: 61618 07/2018
MODEL: SM-1004SP PRODUCT CODE: 61618 07/2018
17
info@tempo.org
AFTER SALES SUPPORT
1300 886 649
AUS
16
info@tempo.org
AFTER SALES SUPPORT
1300 886 649
AUS
Recipes
Homemade Shortcrust Pastry
Ingredients
170g plain flour
85g butter (cubed)
Pinch of salt
3 tbsp cold water
Method
• Sift the flour and salt into a large mixing bowl, add the butter and, using your
hands, rub the flour and butter together.
• Add the water and work the dough with your hands. Gently pack it together.
• Press the dough roughly into the shape you want to roll it out to, wrap it in cling
film and leave it in the fridge for at least half an hour before use.
Variations
• For savoury, herbed shortcrust pastry, add 1 tbsp of finely chopped fresh herbs
or 1 tsp of dried herbs to the flour.
• For spiced shortcrust pastry, add 1 tsp of ground spice (such as cinnamon or
ginger) to the flour.
Designed for quick and easy use on the benchtop, this Pie Maker will help you
bake family sized pies without much fuss. You can use it with store bought or
homemade pastry, and with any fruit or savoury filling. So get baking and enjoy
your pie! Use your own favourite recipes, or try our suggestions below.
Many of the pie filling recipes on the following pages are enough for two family
sized pies. So why not make two pies and freeze one? A frozen pie can be
reheated in the Pie Maker in approximately 30 minutes, or in 10-15 minutes if
defrosted. If you intend to freeze a cooked pie, do not let the crust brown too
much, let the pie cool completely and place it in a freezer bag for freezing.
For all the recipe suggestions in this section:
• Prepare your pie crusts and place the base in the pie mould. (We suggest
shortcrust pastry for the base and puff pastry for the top.)
• Spoon the cooled filling into the mould until 3/4 full (about 2 level cups).
• Place the pie top on the filling, close the lid and lock the handles.
• Cook your pie until golden brown. This will take between 10 and 20 minutes,
depending on the desired level of browning and the filling – stewed fruit fillings
generally take a little less time than meat-based fillings.
• When the pie is cooked to your liking,
unplug the Pie Maker from the wall
outlet. Carefully remove the pie from the mould by using a non-metallic
(silicone, nylon or wooden) spatula.
Recipes (Cont.)
Aussie Meat Pie
(for 2 pies)
Ingredients
2 tbsp oil
500g beef mince
3 onions, chopped
1 tsp Dijon mustard
2 carrots, peeled and chopped
2 tsp tomato ketchup
2 celery stalks, chopped
1 tbsp Worcestershire sauce
1 sprig rosemary, chopped
2 tbsp plain flour
2 bay leaves
1½ cups beef stock
Salt
and
pepper
to
taste
Method
• In a large frypan, heat the oil over medium heat, add onions and cook until
transparent. Add the carrot, celery, rosemary and bay leaves and cook until
tender. Remove the vegetables from the pan using a slotted spoon. Set aside.
• Add the beef mince to the frypan and cook, stirring regularly, until browned.
• When all water has evaporated from the meat, add the flavouring ingredients,
flour and stock and stir to combine. Return the vegetables to the pan, bring to a
simmer and cook until thickened and all ingredients are fully cooked.
• Season to taste and set aside to cool.
Steak, Ale & Mushroom Pie
(for 2 pies)
Ingredients
1kg beef (topside), trimmed and cubed 200g carrot, chopped
1 heaped tsp pepper
125mL ale (dark or amber)
2x1 tbsp olive oil
1 heaped tsp flour
Pinch salt
1 heaped tsp tomato puree
4 springs rosemary, chopped
125mL beef stock
200g red onion, sliced
200g mushrooms, chopped
Method
• In a large bowl, coat the meat with the pepper, salt and 1 tbsp olive oil.
• Put two pans on the cooktop at high heat and brown the meat in a hot pan.
• In the second hot pan, heat the remaining olive oil, add the rosemary, onion and
carrot and sauté until slightly softened.
• Add the ale to the browned meat, stir, then add the flour and tomato puree and
stir again.
• Add the sautéed vegetables, mushrooms and stock to the pan with the
browned meat, cover and cook for approximately 1 hour on low heat.
• Season to taste and side aside to cool.
