Team kalorik Kitchen Originals TKG PIE 1000 Manual De Instrucciones página 17

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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.
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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: 2 pies
Ingredients
1 tablespoon butter
1/2 small onion, peeled and finely chopped
1 stick celery, finely chopped
1 small carrot, peeled and diced
1 tablespoon plain flour
100ml milk
120g 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 2 bases
120g puff pastry rolled and cut with the small side of the cutter for 2 tops
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 bases into the pie wells.
7. Divide the chicken filling between each base and top with a pastry lid.
8. Close the pie maker and cook for 10-12 minutes until the pastry is golden brown and
cooked.
9. Carefully remove the pies and serve.
This is a great recipe for using leftover roast chicken and vegetables.
Makes: 2 pies
Ingredients
1 tablespoon oil
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
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
Spinach and Feta Pie
17
Assembly page 17/88
TKG PIE 1000 - 141224