Breville Fax Machine BPI640 User Manual

the Personal Pie™  
Instruction Booklet  
BPI640  
 
CONTENTS  
4
7
9
Breville recommends safety first  
Know your Breville Personal Pie™  
Operating your  
Breville Personal Pie™  
13 Care and Cleaning  
15 Hints for best results  
19 Recipes  
 
3
BREvILLE RECOMMENdS SAFETy FIRST  
At Breville we are very safety conscious. We design and manufacture consumer products with  
the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise  
a degree of care when using any electrical appliance and adhere to the following precautions.  
IMPORTANT SAFEGUARdS  
Unwind the power cord fully before use.  
REAd ALL INSTRUCTIONS  
BEFORE USE ANd SAvE FOR  
FUTURE REFERENCE  
Do not allow the power cord to hang  
over the edge of a table or counter, touch  
hot surfaces or become knotted.  
Do not touch hot surfaces. Use the  
handle to lift and open the top lid.  
Extreme caution must be used when  
moving an appliance containing hot  
contents such as oil or liquids.  
Allow appliance to cool before putting  
on or taking off any parts or cleaning.  
Always remove the plug from the power  
outlet and allow to cool if the appliance  
is not in use, before attempting to  
move the appliance, before cleaning,  
disassembling, assembling and when  
storing the appliance.  
Carefully read all instructions before  
operating the appliance for the first time  
and save for future reference.  
Remove and safely discard any packaging  
materials and promotional labels before  
using the appliance for the first time.  
To eliminate a choking hazard for young  
children, remove and safely discard the  
protective cover fitted to the power plug  
of this appliance.  
To protect against electrical shock, do not  
immerse the power cord, power plug in  
water or any other liquid.  
Do not place the appliance near the edge  
of a bench or table during operation.  
Ensure the surface is level, clean and  
free of water.  
Do not use harsh abrasive, caustic  
cleaners when cleaning the appliance.  
Strictly follow the care and cleaning  
instructions described in this book.  
Always use the appliance on a dry,  
level surface.  
Keep the appliance clear of walls, curtains  
and other heat or steam sensitive  
materials.  
This appliance is for household use only.  
Do not use the appliance for anything  
other than its intended purpose as  
described in this book. Do not use  
outdoors. Do not use in moving vehicles  
or boats.  
The use of attachments not sold or  
recommended by Breville may cause fire,  
electric shock or injury.  
Do not leave the appliance unattended  
when in use.  
The appliance is not intended to be  
operated by means of an external timer  
or separate remote-control system.  
Do not place the appliance on or near  
a hot gas or electric burner, or where it  
could touch any other source of heat.  
Provide adequate space above and  
on all sides for air circulation around  
the appliance.  
Do not place the appliance on any  
surface that may be affected by heat.  
The use of a heat resistant matt is  
recommended on these surfaces.  
The appliance is not intended to be  
operated by means of an external timer  
or separate remote-control system  
Do not use on a sink drain board.  
Do not place anything on top of the  
appliance when the lid is closed, when in  
use and when stored.  
 
4
BREvILLE RECOMMENdS SAFETy FIRST  
This appliance can  
be used by children  
aged from 8 years  
and above and  
Keep the appliance  
and its cord out of  
reach of children less  
than 8 years.  
persons with reduced  
physical, sensory or  
mental capabilities  
or lack of experience  
and knowledge  
WARNING HOT SURFACE  
IMPORTANT SAFEGUARdS FOR  
ALL ELECTRICAL APPLIANCES  
if they have been  
given supervision  
or instruction  
Fully unwind the power cord before use.  
Do not let the power cord hang over  
the edge of a bench or table, touch hot  
surfaces or become knotted.  
concerning use  
To protect against electric shock do not  
immerse the power cord, power plug or  
appliance in water or any other liquid.  
of the appliance  
in a safe way and  
understand the  
The appliance is not intended for use  
by persons (including children) with  
reduced physical, sensory or mental  
capabilities, or lack of experience and  
knowledge, unless they have been given  
supervision or instruction concerning  
use of the appliance by a person  
hazards involved.  
Children shall  
not play with the  
appliance.  
responsible for their safety.  
Children should be supervised to ensure  
that they do not play with the appliance.  
It is recommended to regularly inspect  
the appliance. To avoid a hazard do not  
use the appliance if power cord, power  
plug or appliance becomes damaged in  
any way. Return the entire appliance to  
the nearest authorised Breville Service  
Centre for examination and/or repair.  
Cleaning and user  
maintenance shall  
not be made by  
children unless they  
are older than 8 and  
supervised.  
Any maintenance other than cleaning  
should be performed at an authorised  
Breville Service Centre.  
 
5
BREvILLE RECOMMENdS SAFETy FIRST  
This appliance is for household use only.  
Do not use this appliance for anything  
other than its intended use. Do not use  
in moving vehicles or boats. Do not use  
outdoors. Misuse may cause injury.  
The installation of a residual current  
device (safety switch is recommended  
to provide additional safety protection  
when using electrical appliances. It  
is advisable that a safety switch with  
a rated residual operating current  
not exceeding 30mA be installed in  
the electrical circuit supplying the  
appliance. See your electrician for  
professional advice.  
Always turn the power off at the power  
outlet and then remove the power  
plug from the power outlet before  
attempting to move the appliance, when  
the appliance is not in use and before  
cleaning or storing.  
SAvE THESE  
INSTRUCTIONS  
 
6
KNOW  
your Breville Personal Pie™  
 
KNOWyOURBREvILLE PERSONAL PIE™  
A
B
E
C
D
F
H
G
A. Power 'ON' and 'Ready' Lights indicate  
when the pie maker is heating or ready  
to use.  
E. Easy Clean, Non-Stick Surface allows  
cooked pies to be easily removed.  
F. Cord Storage  
B. Locking Latch secures the lid for  
G. Pastry Cutter cuts pastry to the perfect  
perfectly sealed pies.  
size for your pie top and base.  
C. 4 x 4" diameter Pie Molds  
H. Pastry Press presses the pastry base into  
D. Edge Crimper seals the pie edge with a  
the pie mold.  
decorative trim.  
 
8
OPERATING  
your Breville Personal Pie™  
 
OPERATINGyOUR BREvILLE PERSONAL PIE™  
BEFORE FIRST USE  
Larger end faces pastry  
to cut the pie base  
Remove any packaging material and  
promotional labels. Wipe the Cooking  
Plates with a soft damp cloth and dry  
thoroughly. Wash the Pastry Cutter and  
Pastry Press in warm soapy water with a  
soft cloth. Rinse and dry thoroughly.  
Fig. 2  
Season the Cooking Plates (top and  
bottom) with a little vegetable oil and  
rub off the excess with absorbent paper  
towel. After this initial seasoning, there  
is no need to season the Cooking Plates  
before each use as the pastry leaves  
them slightly seasoned.  
NOTE  
Ready-rolled refrigerated or frozen  
pastry sheets should be brought to  
room temperature before using with  
the Pie Maker. Allow sufficient time  
for thawing. One standard ready-  
rolled square sheet (9.5"/25cm) or  
ready-rolled round (9"/23cm) is  
sufficient for two pies  
When using the Pie Maker for the  
first time you may notice a fine smoke  
haze. This is caused by the protective  
substances on the heating elements.  
These are safe, not detrimental to the  
performance of the Pie Maker and will  
dissipate with use.  
(2 pastry tops and 2 pastry bases).  
PASTRy PRESS  
PASTRy CUTTER  
The Pastry Press (See Fig. 3) assists in  
pressing down the pastry base into the  
Pie Mold.  
The Pastry Cutter cuts the pastry tops  
and bases for your pies and is designed to  
perfectly fit the Pie Molds. The smaller end  
of the cutter is for the pie top (see Fig. 1) and  
the larger end of the cutter is for the pie base  
(See Fig. 2).  
Smaller end faces pastry  
to cut the pie top  
Fig. 3  
1. Insert the plug into a 220V or 240V  
power outlet and close the lid. The red  
power ‘ON’ light will illuminate and  
remain illuminated until the power plug  
is removed from the power outlet.  
Fig. 1  
 
10  
OPERATINGyOUR BREvILLE PERSONAL PIE™  
2. Allow the Pie Maker to preheat with  
TIP  
the lid closed. When the green ‘Ready’  
The edge of the Pastry Cutter can be  
light illuminates, the Pie Maker  
is ready to use, approximately 4-5  
minutes. The 'Ready' light will cycle on  
and off during operation to maintain  
the correct temperature.  
sharp when applying pressure. For  
more comfortable pastry cutting, nest  
the Pastry Press inside the Pastry  
Cutter and push down with the palm  
of your hand.  
NOTE  
When baking the first batch of pies,  
it is recommended to allow the Pie  
Maker to preheat for two cycles  
to achieve the optimum baking  
temperature. To preheat the Pie Maker  
for two cycles, allow the green ‘Ready’  
light to illuminate then go out, then  
illuminate again. The Pie Maker is  
ready to use when the green ‘Ready’  
light illuminates for the second time.  
5. When the green 'Ready' light  
3. While the Pie Maker is preheating,  
lightly flour the work surface, roll out  
the thawed pastry sheet, then sprinkle  
generously with flour. This will prevent  
the pastry from sticking to the Pastry  
Cutter and Pastry Press.  
illuminates, open the lid. Place one  
pastry base over the center of one Pie  
Mold. Using the Pastry Press, gently  
press downwards to mold the pastry into  
the Pie Mold. The edge of the pastry  
should overlap the Edge Crimper. Repeat  
with the remaining 3 pastry bases.  
4. Position the Pastry Cutter over the flat  
sheet of pastry. Press down firmly. Do  
not twist as this will tear the pastry. Cut  
4 pastry tops (using the smaller end)  
and 4 pastry bases (using the larger  
end). One standard ready-rolled square  
sheet or ready-rolled round is sufficient  
for two pies (2 pastry tops and 2 pastry  
bases), so you will need 2 sheets. Ensure  
the cut is smooth around the edges.  
TIP  
If the Pastry Press sticks to the  
pastry base, lightly flour the pastry  
or Pastry Press.  
 
11  
OPERATINGyOUR BREvILLE PERSONAL PIE™  
6. Spoon cooled, pre-cooked filling into  
the pastry base. It is recommended that  
a L cup of filling be used per Pie Mold  
unless specified in the recipe. Do not  
overfill the pastry bases.  
9. Different pastries and fillings require  
varied cooking times. As a general  
guide, for thin pastries, such as puff  
pastry, allow pies to cook for 8-10  
minutes or until desired shade of golden  
brown. For thicker pastries, such as  
ready-rolled pie crust, allow pies to cook  
for 10-12 minutes plus, or until desired  
shade of golden brown.  
NOTE  
Do not use liquid ingredients such  
as sauces, gravies and custard on  
their own or in large amounts, as  
they will overflow and make the  
pastry soggy. Always combine with  
solid ingredients.  
10. Remove the plug from the power outlet  
before removing the pies with a plastic  
heat-proof spatula or silicone tip tongs.  
NOTE  
Do not use metal utensils as these  
may scratch the non-stick finish of the  
Cooking Plates.  
7. Place the pastry tops over the filling,  
ensuring the edges of the pastry top  
are positioned evenly over the pastry  
base edge.  
NOTE  
NOTE  
Use caution when placing the pastry  
and fillings into the Pie Molds as the  
appliance surfaces and Cooking Plates  
will be hot.  
For a light and buttery taste, use puff  
pastry or butter puff pastry for the  
pastry top; and puff pastry or ready-  
rolled pie crust for the pastry base. We  
do not recommend using ready-rolled  
pie crust for your pastry top.  
8. Close the lid, ensuring the Locking  
Latch clicks into position. The lid  
must be closed at all times when  
baking. It is advised that the pies are  
checked regularly until desired shade  
of golden brown.  
NOTE  
Pastry sheets should be kept chilled  
then thawed when needed. For best  
results, frozen pastry should be used as  
soon as it is thawed. If left out for too  
long, soft pastry sheets are difficult to  
handle and to cut clean shapes.  
NOTE  
During cooking you may notice a  
whistling sound. This is due to steam  
escaping from the pies.  
NOTE  
The Pie Maker is designed for  
making four pies at a time. Uneven  
cooking may occur if less than four  
pies are made.  
 
12  
CARE ANd CLEANING  
 
CARE ANdCLEANING  
Before cleaning, remove the power plug  
from the power outlet. Allow the Pie Maker  
to cool slightly. The Pie Maker is easier to  
clean when slightly warm. Always clean your  
Pie Maker after each use to prevent a build  
up of baked-on foods.  
STORAGE  
Remove the plug from the power outlet  
before storing. Ensure the Pie Maker is  
completely cooled, clean and dry. Wrap the  
power cord around the cord storage. Store  
the appliance horizontally or vertically on  
the bench or in a convenient cupboard.  
Only place the Pastry Cutter and  
Pastry Press on top of the Pie Maker  
during storage.  
TO CLEAN THE COOKING PLATES  
Wipe cooking plates with a soft damp cloth.  
Dry thoroughly.  
If baked-on food is difficult to remove, brush  
with a little oil or melted butter. Allow to  
stand for five minutes then wipe with a  
damp cloth.  
NOTE  
The Pastry Press nests inside the  
Pastry Cutter for convenient storage.  
If food residue builds up, spray with a  
little lemon juice and wipe clean. Do not  
use abrasives or metal scourers as they  
will scratch the non-stick surface of the  
Cooking Plates.  
NOTE  
Do not use metal utensils as these  
may scratch the non-stick finish of the  
Cooking Plates.  
TO CLEAN THE ExTERIOR  
Wipe with a soft damp cloth and dry  
thoroughly with a soft dry cloth.  
TO CLEAN THE PASTRy CUTTER  
ANd PASTRy PRESS  
Wash with warm soapy water and dry  
thoroughly with a soft dry cloth.  
NOTE  
Do not place the Pie Maker,  
Pastry Cutter or Pastry Press in  
the dishwasher.  
 
14  
HINTS FOR  
BEST RESULTS  
 
HINTSFORBESTRESULTS  
PASTRy  
USING LEFT-OvER PASTRy  
A selection of ready-rolled pastry,  
such as pie crust, puff or butter puff, is  
available in your supermarket freezer  
or specialty food store. These pastries  
give great results and are handy to keep  
in your freezer. Allow sufficient time  
to defrost to room temperature before  
use. Filo pastry can be used for some  
pies. Use filo pastry from the chilled  
refrigerator section of the supermarket.  
Frozen filo pastry can be brittle and  
difficult to shape.  
Make more pies, garnishes and  
decorations with the left over pastry.  
Lightly knead the left-over pieces into a  
ball and roll out to approximately V inch  
(3mm) thick.  
TIP  
It is easier to roll pastry between  
2 sheets of waxed baking paper.  
To make garnishes and decorations,  
cut the pastry into any shape, such  
as leaves, hearts, or stars. Place the  
shape on the pastry top before baking  
as usual.  
Pastry sheets should be kept chilled then  
thawed when needed. For best results,  
frozen pastry should be used as soon as  
it is thawed. If left out for too long, soft  
pastry sheets are difficult to handle and  
to cut clean shapes.  
NOTE  
It is recommended that only ready-  
rolled pie crust pastry be re-rolled.  
Also, keep the pastry covered to  
prevent drying and cracking.  
For a light and buttery taste, use puff  
pastry or butter puff pastry for the  
pastry top; and puff pastry or ready-  
rolled pie crust for the pastry base. This  
combination is ideal for dessert pies. We  
do not recommend using ready-rolled  
pie crust for your pastry top.  
PRE-CUTTING PASTRy  
Some pies, such as tarts and quiches, can  
be made with a pastry base only. Certain  
fillings are not suitable for this - they  
can overflow out of the pastry base and  
onto the Cooking Plates - so follow the  
recipe instructions within this booklet  
or experiment with the consistency of  
the fillings. Drier, firmer fillings tend to  
work best.  
Pastry can be pre-cut and stored in the  
freezer so that anyone can make pies at  
their convenience. After cutting up the  
pastry, separate each piece with a layer  
of plastic wrap. Cover completely with  
plastic wrap and return to the freezer.  
Unused pastry sheets can be refrozen.  
Place into a large freezer bag and seal  
before placing back into the freezer.  
 
16  
HINTSFORBESTRESULTS  
BREAd  
FILLINGS  
The Pie Maker can also prepare  
Fillings should be cooked and cooled  
economical pies from bread. Most types  
of large-sized sandwich bread can be  
used: white, wholemeal, raisin loaf etc.  
It is not recommended to use thick  
slices as they will prevent the lid from  
closing properly. Heavy grained breads  
are also not recommended as they may  
scratch the Cooking Plates and are not  
sufficiently pliable for shaping into the  
Pie Molds. When using raisin bread,  
brioche or other sweet breads that are  
higher in sugar, remember that they may  
brown quickly.  
before adding to the pastry base. The  
cooking time for the pies is not sufficient  
to cook raw meat fillings or soften fresh  
fruit or vegetable fillings.  
Any ingredients you have in your  
kitchen, left-overs and canned food make  
quick and easy pie fillings.  
Ensure all ingredients are cut into  
small and even pieces to allow them to  
heat through.  
Pies with insufficient filling will not form  
a good shape and may not brown on top.  
To cut 4 bread tops and 4 bread bases,  
use 8 slices of large-sized sandwich  
bread. Position the Pastry Cutter over  
each slice and cut by pressing down into  
the bread. Do not twist. Ensure the cut is  
smooth around the edges.  
Excess prepared fillings may be stored in  
an air-tight container in the refrigerator  
for up to 2 days.  
Be careful when biting into hot pies and  
especially hot pies containing fillings  
such as cheese, tomato or jam as these  
retain heat and may burn your mouth if  
eaten too quickly.  
For best results we recommend to butter  
the outside of the bread, that is, place  
the buttered side against the Cooking  
Plates. Place filling into the unbuttered  
side. If you are on a low fat diet or calorie  
counting, the outside of the bread may  
be left unbuttered. Season the plates  
occasionally to prevent the bread from  
sticking and to make cleaning easier.  
NOTE  
Do not use liquid ingredients such as  
sauces, gravies and custard on their  
own or in large amounts, as they will  
overflow and make the pastry soggy.  
Always combine with solid ingredients.  
Spoon cooled, pre-cooked filling into  
the pastry base. As a general rule, use  
L cup of filling per pie. Do not overfill  
your pies.  
 
17  
HINTSFORBESTRESULTS  
REHEATING  
Keep pies hot after baking by placing  
onto a rack inserted into an oven-proof  
dish. Place into an oven preheated to  
105-120ºC (225-250ºF) for up to  
20 minutes. Pies will begin to dry out  
if kept for longer in the oven.  
If pies are not being served immediately,  
place onto a cooling rack or onto a paper  
napkin to absorb condensation.  
Left-over pies should be cooled and  
kept in an air-tight container in the  
refrigerator. Reheat in a preheated  
hot oven 220-230ºC (425-450ºF) for  
10 minutes or until heated through.  
Alternatively, reheat them in the  
preheated Pie Maker until heated  
through. Do not reheat pies in a  
microwave oven as the pastry will soften.  
 
18  
RECIPES  
Use ready-rolled refrigerated or frozen pastry sheets that have just been thawed to room  
temperature for the following recipes.  
TIP:  
For the savory pies, we recommend using puff or butter puff for both the pastry top and bottom. As  
a general guide, this combination of pastry takes approximately 8-10 minutes to brown.  
For the sweet pies, puff or butter puff can be used for both the pastry top and bottom.  
Alternatively, substitute ready-rolled pie crust for the pastry base for an extra buttery taste.  
As a general guide, this combination of pastry takes approximately 10-12 minutes to brown.  
We do not recommend using ready-rolled pie crust for the pastry top.  
 
SWEETPIES
BERRy PIES  
PEAR ANd LIME PIES  
Makes approximately 8 pies  
Makes approximately 8 pies  
INGREdIENTS  
INGREdIENTS  
400g mixed fresh berries  
L cup caster sugar  
800g can pears, drained  
¾ cup reserved pear juice  
½ cup reserved pear juice  
½ cup fresh lime juice  
¼ cup caster sugar  
1 teaspoon vanilla bean paste  
2 tablespoons all-purpose flour  
Powdered sugar and cream for serving  
2 sheets short crust pastry, thawed  
2 sheets puff pastry, thawed  
METHOd  
6. Chop pears into small pieces. Combine  
in a saucepan with pear juice, lime juice  
and sugar.  
7. Blend cornstarch with water, add to  
pears and stir until mixture boils and  
thickens. Allow to cool.  
METHOd  
1. Combine berries, sugar, vanilla and flour  
in a bowl.  
2. Preheat the pie maker until the ‘Ready’  
light illuminates.  
8. Preheat the pie maker until the ‘Ready’  
3. Prepare pastry bases and tops. Use L cup  
light illuminates.  
of filling per pie.  
9. Prepare pastry bases and tops.  
Use L cup of filling per pie.  
4. Close lid and cook for 6-8 minutes or  
until pastry is golden brown.  
10. Cook for 6-9 minutes or until pastry is  
5. Remove the pies with a plastic heat  
golden brown.  
proof spatula and cool slightly.  
11. Remove the pies with a plastic heat  
Serve warm or cold, sprinkle with icing sugar  
and a dollop of cream.  
proof spatula and cool slightly.  
Serve warm or cold, sprinkle with icing sugar  
and a dollop of cream.  
 
20  
SWEETPIES
CHOCOLATE CHIP MUFFINS  
PECAN PIE TART  
Makes approximately 12 muffins  
Makes approximately 8 pies  
INGREdIENTS  
INGREdIENTS  
2 cups self rising flour  
¾ cup caster sugar  
150g chocolate chips  
2 eggs, lightly beaten  
½ cup vegetable oil  
M cup milk  
60g butter, melted  
¾ cup brown sugar  
½ cup golden syrup  
1 teaspoon salt  
4 eggs  
2 cups chopped pecans  
2 sheets shortcrust pastry, thawed  
Whipped cream to serve  
METHOd  
1. Place flour, sugar and chocolate chips in  
METHOd  
a bowl. Mix well.  
1. Whisk together the butter, brown sugar,  
2. Mix together, egg, oil and milk. Stir into  
golden syrup, salt and egg. Stir in pecans.  
flour mixture.  
2. Preheat the pie maker until the ‘Ready’  
3. Preheat the pie maker until the ‘Ready’  
light illuminates.  
light illuminates.  
3. Prepare pastry bases only. Use L cup of  
4. Spoon ¼ cup of the mixture directly  
into the pie molds and cook for  
filling per pie.  
approximately 9-12 minutes or until  
golden brown and cooked through.  
4. Close lid and cook for 10-12 minutes.  
5. Remove the pies with a plastic heat  
5. Remove the muffins with a plastic heat  
proof spatula.  
proof spatula and cool slightly.  
6. Allow to cool on a wire rack for  
5 minutes before placing in the  
refrigerator for 30 minutes to chill.  
Alternatively, blueberries can be added or  
substituted for the chocolate chips.  
TIP  
We recommend using ready-rolled pie  
crust pastry for this tart.  
 
21  
SWEETPIES
QUICK CHRISTMAS FRUIT PIES  
Makes approximately 8 pies  
INGREdIENTS  
150g dried dates, finely chopped  
¼ cup brandy  
Zest of an orange  
2 x 410g jar fruit mince  
2 sheets short crust pastry, thawed  
2 sheets puff pastry, thawed  
METHOd  
1. Combine dates, brandy and orange zest  
and soak for 20 minutes. Drain dates  
and stir into fruit mince.  
2. Preheat the pie maker until the ‘Ready’  
light illuminates.  
3. Prepare pastry bases and tops.  
Use L cup of filling per pie.  
4. Close lid and cook for 6-9 minutes or  
until pastry is golden brown.  
5. Remove the pies with a plastic heat  
proof spatula and cool slightly.  
 
22  
SAvORyPIES
HAM ANd HERB QUICHE  
BACON ANd EGG TARTS  
Makes approximately 4 pies  
Makes approximately 8 tarts  
INGREdIENTS  
INGREdIENTS  
30g butter  
2 leeks, white part only, finely chopped  
300g diced ham  
6 eggs, lightly beaten  
1 cup thickened cream  
½ cup finely chopped fresh herbs (basil, parsley)  
Salt and pepper, to taste  
2 sheets shortcrust pastry, thawed  
8 large slices soy and linseed bread,  
crusts removed  
8 middle bacon rasher, rind removed  
and chopped  
8 eggs  
Salt and pepper  
METHOd  
1. Place bread onto a flat work surface and  
roll out thinly with a rolling pin. Use  
the pie cutter to cut the bases from the  
bread slices.  
METHOd  
1. Heat butter in saucepan, and lightly  
sauté leek for 2 minutes, remove from  
heat. Combine in a bowl leek, ham, eggs,  
cream and herbs. Season with salt and  
pepper.  
2. Preheat the pie maker until the ‘Ready’  
light illuminates.  
3. Insert the bread bases into the pie maker  
using the pie press.  
2. Preheat the pie maker until the ‘Ready’  
4. Divide the bacon evenly amongst the  
tarts and crack egg over the top. Season  
with salt and pepper.  
light illuminates.  
3. Prepare pastry bases only. Use L cup of  
filling per pie.  
5. Close the lid and cook 8-10 minutes or  
4. Close lid and cook for approximately  
15 minutes or until the egg mixture has  
set and is cooked through.  
until egg is cooked to your liking.  
5. Remove the quiches with a plastic heat  
proof spatula.  
6. Allow to cool on a wire rack for  
5 minutes before serving.  
TIP  
We recommend using ready-rolled pie  
crust pastry for this quiche.  
 
23  
SAvORyPIES
BEEF ANd GUINNESS PIE  
CHICKEN ANd MUSHROOM PIES  
Makes 8 pies  
Makes 8 pies  
INGREdIENTS  
INGREdIENTS  
¼ cup plain flour  
1 large chicken breast  
Salt and freshly ground black pepper  
800g chuck steak, cut into 2cm dice  
3 tablespoons olive oil  
1 large onion, diced  
2 garlic cloves, crushed  
40g butter  
1 tablespoon olive oil  
1 leek, white part only, thinly sliced  
100g button mushrooms, sliced  
¼ cup plain flour  
440ml Guinness draught beer  
1½ cup beef stock  
4 sprigs fresh thyme  
2 sheets short crust pastry, thawed  
2 sheets puff pastry, thawed  
1½ cups (375ml) chicken stock  
L cup light cooking cream  
Sea salt and freshly ground black pepper  
2 sheets short crust pastry, thawed  
2 sheets puff pastry, thawed  
METHOd  
METHOd  
1. Place flour, salt and pepper into a plastic  
bag and mix well. Add beef and shake to  
coat evenly.  
2. Heat half the oil in a large flame-proof  
casserole dish over medium high heat  
and add beef in batches. Cook 5 minutes,  
turning regularly until sealed and brown.  
Transfer to a plate and repeat with  
remaining beef and oil.  
3. Add remaining oil to the same pan and  
cook onion and garlic until softened and  
lightly golden. Return the beef and stir  
in Guinness, stock and thyme; bring to  
the boil. Reduce heat to low, cover and  
simmer 1½ hour or until beef is tender  
and sauce is thick. Season to taste with  
salt and pepper. Allow to cool.  
1. Place chicken breast in a small saucepan  
and cover with water. Bring saucepan  
to the boil then reduce heat to low and  
cook for 10 minutes. Turn heat off and  
allow chicken to sit in liquid for another  
5 minutes; remove chicken from liquid  
and allow to cool.  
2. Heat butter and oil in a small saucepan  
over a medium heat; add leek and  
mushrooms and cook, stirring, until  
softened. Add flour and cook, stirring,  
for 2 minutes. Gradually add stock and  
cook for about 5 minutes or until thick.  
Add cream and cook for a further 2-3  
minutes. Remove from heat.  
3. Dice chicken and stir through  
mushroom sauce. Allow to cool.  
4. Preheat the pie maker until the ‘Ready’  
4. Preheat the pie maker until the ‘Ready’  
light illuminates.  
light illuminates.  
5. Prepare pastry bases and tops.  
Use L cup of filling per pie.  
5. Prepare pastry bases and tops.  
Use L cup of filling per pie.  
6. Cook for 6-9 minutes or until pastry is  
6. Cook for 6-9 minutes or until pastry is  
golden brown.  
golden brown.  
7. Remove the pies with a plastic heat  
7. Remove the pies with a plastic heat  
proof spatula and cool slightly.  
proof spatula and cool slightly.  
 
24  
SAvORyPIES
7. Remove the pies with a plastic heat  
LAMB, ROSEMARy ANd GARLIC PIE  
Makes 8  
proof spatula and cool slightly.  
INGREdIENTS  
2 tablespoons olive oil  
PORK, FENNEL ANd PARSNIP PIE  
Makes 8  
600g lamb leg, cut into 2cm dice  
2 tablespoons, plain flour  
1 small onion, finely chopped  
4 garlic cloves, crushed  
32 sprigs fresh rosemary, picked  
1 carrot, diced  
INGREdIENTS  
2 tablespoons olive oil  
1 onion, chopped  
2 garlic cloves, crushed  
1 baby fennel, trimmed and finely sliced  
2 small parsnips, peeled and chopped  
600g pork mince  
1 tablespoon tomato paste  
¼ cup red wine  
2 tablespoons plain flour  
1½ cups chicken stock  
1 cup chicken stock  
2 sheets short crust pastry, thawed  
2 sheets puff pastry, thawed  
1 tablespoon poppy seeds  
2 tablespoons chopped parsley  
Salt and freshly ground white pepper  
2 sheets short crust pastry, thawed  
2 sheets puff pastry, thawed  
METHOd  
1. Heat half the oil in a large non-stick  
frying pan over medium heat. Toss  
lamb in flour, shaking off excess  
and cooking in small batches for 3-4  
minutes or until browned. Continue  
with remaining lamb and flour. Spoon  
onto a plate and set aside.  
2. Add remaining oil to the same pan and  
cook onion, garlic, rosemary and garlic  
until onion has softened. Stir in tomato  
paste and cook for 1 minute.  
3. Add wine and allow to simmer, stirring  
continuously, for 2 minutes. Return lamb  
to pan along with chicken stock. Cover  
and reduce heat to low and simmer for  
45 minutes. Remove lid and simmer  
a further 15 minutes or until lamb is  
tender and sauce has thickened. Season  
to taste and cool completely.  
METHOd  
1. Heat oil in a large frying pan over  
medium heat and cook onion, garlic,  
fennel and parsnips over medium heat  
for 10 minutes or until softened.  
2. Increase heat to medium high heat  
and add mince in batches, stirring  
continuously, until meat is browned  
and crumbly.  
3. Add flour and mix well to coat.  
Gradually stir in stock; reduce heat and  
simmer for 15-20 minutes or until meat  
and vegetables are cooked and sauce  
has thickened. Allow to cool.  
4. Preheat the pie maker until the ‘Ready’  
light illuminates.  
5. Prepare the pastry bases and tops.  
Use L cup of filling per pie.  
4. Preheat the pie maker until the ‘Ready’  
6. Close the lid and cook for 6-9 minutes or  
light illuminates.  
until golden brown.  
5. Prepare the pastry bases and tops.  
Use L cup of filling per pie. Sprinkle  
each pie with poppy seeds.  
7. Remove the pies with a plastic heat  
proof spatula and cool slightly.  
6. Close the lid and cook for 6-9 minutes or  
until golden brown.  
 
25  
SAvORyPIES
RATATOUILLE ANd  
GOAT’S CHEESE PIE  
SALMON, dILL ANd BRIE PIE  
Makes 8  
Makes 8  
INGREdIENTS  
INGREdIENTS  
1 tablespoon olive oil  
350g smoked salmon, diced  
2 tablespoons chopped dill  
2 green onions, finely sliced  
200g very cold brie, cut into large dice  
2 sheets short crust pastry, thawed  
2 sheets puff pastry, thawed  
1 onion, finely chopped  
2 garlic cloves, chopped  
2 zucchinis, diced  
1 eggplant, diced  
1 large red capsicum, seeds removed and diced  
2 tablespoons tomato paste  
400g can peeled and diced tomato  
2 sprigs thyme  
METHOd  
1. Combine salmon, dill and green onions  
and brie and mix well.  
Salt and pepper  
2. Preheat the pie maker until the ‘Ready’  
120g soft goat’s cheese, crumbled  
2 sheets short crust pastry, thawed  
2 sheets puff pastry, thawed  
light illuminates.  
3. Prepare the pastry bases and tops. Use L  
cup of filling per pie.  
4. Close the lid and cook for 6-8 minutes or  
METHOd  
until golden brown.  
1. Heat oil in a large non-stick frying  
pan over medium high heat and cook  
onion and garlic for 5 minutes or until  
softened. Add vegetables and cook  
a further 3 minutes, stirring, until  
vegetables are lightly golden and just  
beginning to soften.  
5. Remove the pies with a plastic heat  
proof spatula and cool slightly  
2. Stir in tomato paste, canned tomato and  
¾ cup water. Stir to mix and sprinkle over  
thyme leaves. Reduce heat to medium  
low, cover and simmer for 10-15 minutes.  
3. Remove lid and allow sauce to  
simmer for 5 minutes or until sauce  
has thickened and excess juice has  
evaporated. Season to taste with salt and  
pepper. Allow to cool.  
4. Preheat the pie maker until the ‘Ready’  
light illuminates.  
5. Prepare the pastry bases and tops. Use L  
cup of filling per pie and top with a little  
of the goat’s cheese.  
6. Close lid and cook for 6-9 minutes or  
until golden brown.  
7. Remove the pies with a plastic heat  
proof spatula and cool slightly.  
 
26  
SAvORyPIES
THAI CHICKEN CURRy PIE  
SPINACH ANd FETA PIES  
Makes 8  
Makes approximately 8 pies  
INGREdIENTS  
INGREdIENTS  
1 tablespoons vegetable oil  
800g chicken breast, diced  
2 tablespoons green or red curry paste  
2 tablespoons plain flour  
400ml coconut milk  
L cup chopped coriander  
2 bunches English spinach  
1 tablespoon olive oil  
1 onion, finely chopped  
2 tablespoons pine nuts  
200g Greek feta cheese, crumbled  
2 eggs  
2 sheets short crust pastry, thawed  
2 sheets puff pastry, thawed  
Cracked black pepper  
8 sheets Filo pastry  
Olive oil cooking spray  
MEHTOd  
METHOd  
1. Heat oil in a large non-stick frying pan  
over medium heat and cook chicken for  
3-4 minutes to seal. Add curry paste and  
cook a further 1-2 minutes.  
2. Stir in plain flour and mix well to coat.  
Add coconut milk and stir until sauce  
comes to the boil. Reduce heat and  
simmer for 10 minutes or until sauce  
has thickened and chicken has cooked  
through.  
1. Blanch spinach, drain in sieve, push out  
excess moisture and finely chop.  
2. Heat oil in a non-stick frying pan  
and cook onion for 4 minutes or until  
softened. Add pine nuts and stir until  
brown and toasted.  
3. Remove from heat and add spinach, feta  
cheese, and eggs. Season with pepper if  
desired. Allow to cool.  
3. Stir through chopped coriander. Allow  
4. Preheat the pie maker until the ‘Ready’  
to cool.  
light illuminates.  
4. Preheat the pie maker until the ‘Ready’  
5. Prepare pastry bases only. Place 1 sheet  
light illuminates.  
of filo pastry onto a work surface.  
5. Prepare the pastry bases and tops. Use L  
6. Lightly spray the sheet with the cooking  
spray, then top with a second sheet,  
spray again. Repeat this process with the  
remaining sheets of filo pastry.  
cup of filling per pie.  
6. Close the lid and cook for 6-9 minutes or  
until golden brown.  
7. Remove the pies with a plastic heat  
7. Fold each pastry stack one short edge to  
other short edge and spray again. Use  
the larger end of the Pastry Cutter as a  
guide to cut out 2 pastry bases per sheet  
with a sharp knife or kitchen scissors.  
Place pastry bases into the pie maker  
and fill with L cup of filling per pie.  
proof spatula and cool slightly.  
8. Close lid and cook for 10-12 minutes or  
until golden brown.  
Remove the pies with a plastic heat proof  
spatula and cool slightly.  
 
27  
NOTES
 
28  
NOTES  
 
29  
Breville Customer Service Centre  
Australian Customers  
New Zealand Customers  
Mail: PO Box 22  
Botany NSW 2019  
AUSTRALIA  
Mail: Private Bag 94411  
Manukau 2163  
Auckland NEW ZEALAND  
Phone: 0800 273 845  
Fax: 0800 288 513  
Phone: 1300 139 798  
Fax:  
(02) 9384 9601  
Email: Customer Service:  
Email: Customer Service:  
www.breville.com.au  
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.  
Copyright Breville Pty. Ltd. 2011.  
Due to continued product improvement, the products illustrated/photographed  
in this booklet may vary slightly from the actual product.  
BPI640 Issue - A11  
 

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