Team kalorik Kitchen Originals TKG PIE 1001 XL Manual De Instrucciones página 16

Fax +32 2 359 95 50
•
Ensure that your pie mould contains a sufficient amount of filling. If too little filling, the lid of
the pie will not contact the heating plate and will not brown as well. Too much filling and
your pie could overflow during the cooking process and prevent the top and bottom to
seal. As a general rule, cakes and batters that do not contain crust should be 2/3rd full,
pastry fillings for pies should be 3/4 full.
•
Do not use raw fruit fillings or proteins for pies. Since most pies in your pie maker are
completed within 10 minutes this is not sufficient time to cook fillings. Always precook
ingredients before adding to pie mould.
Makes: 1 pie
Ingredients
25g butter
1 small onion, peeled and finely chopped
1 stick celery, finely chopped
1 small carrot, peeled and diced
25g plain flour
225ml milk
200g cooked chicken, diced
1 tsp mustard
1 tsp chicken stock powder
50g frozen peas, defrosted
Seasoning
200g shortcrust pastry, rolled and cut with the large side of the pie cutter for the base
175g puff pastry rolled and cut with the small side of the cutter for the top
Milk to glaze
Method
1. Melt the butter in a saucepan, add the onion, celery and carrot and cook over a
medium heat for 5 minutes until the vegetables are slightly softened.
2. Stir in the flour and cook over a medium heat for 1 minute.
3. Blend in the milk and bring to the boil stirring continuously until thickened.
4. Remove from the heat, stir in the chicken, mustard, stock and peas and season to
taste.
5. Preheat the pie maker until the green light comes on.
6. Press the pastry base into the pie well.
7. Spoon the chicken filling between into the base and top with the pastry lid. Brush with
a little milk.
8. Close the pie maker and cook for 10-12 minutes until the pastry is golden brown and
cooked.
9. Carefully remove the pie and serve.
This is a great recipe for using leftover roast chicken and vegetables.
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don't change the page numbering. Keep the
language integrity.
RECIPES
Chicken and Vegetable Pie
16
Assembly page 16/80
TKG PIE 1001 XL - 141225