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Kitchen Originals TKG PIE 1000 Manual

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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.
18
TKG PIE 1000 - 141224
Assembly page 18/88
Fax +32 2 359 95 50
½ red pepper, diced
200g baby leaf spinach, washed
1 tablespoon double cream
50g feta cheese, crumbled
1 tablespoon pinenuts
Pinch of nutmeg
Black pepper
½ lemon juice only
3 sheets filo pastry
25g butter, melted
Method
1. Preheat the pie maker until the green light comes on.
2. Heat the oil in a saucepan and fry the onion, garlic and pepper for a few minutes.
3. Stir in the spinach and wilt over a gentle heat. Add all of the remaining ingredients
except for the filo pastry and melted butter. Mix well together and cook for a further
minute.
4. Brush each layer of filo pastry with melted butter and layer on top of each other. Cut
the filo pastry in half vertically and place each half into the pie well.
5. Fill each pastry case with the spinach mixture. Fold over the excess pastry to encase
the filling and brush with melted butter.
6. Close the pie maker and bake for 10 minutes until the pastry is golden brown and
cooked.
7. Carefully remove the filo pies.
Smokey Bacon Quiches
Makes: 2 quiches
Ingredients
2 eggs, beaten
2 tablespoons of double cream
50g smoked bacon, chopped and cooked
50g onion, peeled and chopped
50g potatoes, cooked and chopped
25g gruyere cheese
25g parmesan cheese
Seasoning
1 tablespoon fresh parsley, finely chopped
200g shortcrust pastry, rolled and cut with the large side of the cutter to make 2 pastry bases
Method
1. Preheat the pie maker until the green light comes on.
2. Mix all of the ingredients except the pastry together, reserving a little cheese.
3. Press the shortcrust pastry bases into the pie wells.
4. Divide the filling between each pastry case and top with the reserved cheese.
5. Close the pie maker and cook for 10 minutes until the filling is set and the pastry is
browned around the edges.
6. Carefully remove the quiches and serve hot or cold.
(If the filling is not quite set, unplug the pie maker and leave the quiches to stand for a
further 5 minutes with the lid closed.)
… 18 …


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