BPI240 Pie Maker

Contents

Page

Breville Recommends Safety First 4

Know Your Breville Pie Maker 6

Operating Your Breville Pie Maker 7

Care, Cleaning and Storage 9

Hints and Tips for Best Results 10

Recipes R2

2
Congratulations
on the purchase of your new Breville Pie Maker

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 FOR YOUR BREVILLE PIE maker

• Carefully read all instructions before operating the • This appliance is not intended to be operated by
Breville Pie Maker and save for future reference. means of an external timer or separate remote control
• Remove and safely discard any packaging material system.
and promotional labels before using the appliance for • The lid and the outer surface will be hot when the
the first time. appliance is operating. Use the handles when lifting
• To eliminate a choking hazard for young children, and opening the top plate.
remove and safely discard the protective cover fitted • The temperature of accessible surfaces will be high
to the power plug of this appliance. when the appliance is operating and for some time
• Do not place the appliance near the edge of a bench after use.
or table during operation. Ensure the surface is level, • Do not touch hot surfaces. Remove the hot pies with a
clean and free of water and other substances. heat-proof plastic spatula or plastic tongs.
• Do not use the appliance on a sink drain board. • Do not place anything on top of the appliance when
• Do not place the appliance on or near a hot gas or the lid is closed, when in use and when stored.
electric burner, or where it could touch a heated • Always switch the appliance off at the power outlet,
oven. then unplug the power cord from the power outlet
• Position the appliance at a minimum distance of and cool completely, if appliance is not in use, before
20cm away from walls, curtains, cloths and other heat cleaning, before attempting to move the appliance, if
sensitive materials. left unattended and before disassembling, assembling
and when storing the appliance.
• Always operate the appliance on a stable and heat
resistant surface. Do not use on a cloth-covered • Be careful when eating hot pies, especially with fillings
surface, near curtains or other flammable materials. such as cheese, tomato or jam, as these retain heat
and may burn if eaten too quickly.
• Always ensure the appliance is properly assembled
before use. Follow the instructions provided in this • Keep the appliance clean. Follow the cleaning
book. instructions provided in this book.

4
Breville recommends safety first continued

IMPORTANT SAFEGUARDS FOR ALL ELECTRICAL APPLIANCES

• Unwind the power cord fully before use. • Any maintenance, other than cleaning, should be
• Do not let the power cord hang over the edge of performed at an authorised Breville Service Centre.
a bench or table, touch hot surfaces or become • This appliance is for household use only. Do not use
knotted. this appliance for anything other than its intended use.
• To protect against electric shock, do not immerse the Do not use in moving vehicles or boats. Do not use
appliance, power cord or power plug in water or any outdoors. Misuse may cause injury.
other liquid. • The installation of a residual current device (safety
• The appliance is not intended for use by persons switch) is recommended to provide additional safety
(including children) with reduced physical, sensory protection when using electrical appliances. It is
or mental capabilities, or lack of experience and advisable that a safety switch with a rated residual
knowledge, unless they have been given supervision operating current not exceeding 30mA be installed in
or instruction concerning use of the appliance by a the electrical circuit supplying the appliance. See your
person responsible for their safety. electrician for professional advice.
• Children should be supervised to ensure that they do
not play with the appliance.
• It is recommended to regularly inspect the appliance.
Do not use the appliance if the 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.

5
Know Your Breville Pie Maker

BPI240 Breville Pie maker

2
1

7 8
3

1. Ready-to-bake green light 6. Cool touch handle

indicates when the appliance has reached the correct with locking latch holds the appliance closed for perfectly
temperature and is ready to use sealed pies
2. Power ‘On’ red light 7. Easy clean non-stick plates
indicates that the appliance is switched on and heating with crimper seal ensures pie edges are completely sealed
3. 4 deep pie wells 8. Sturdy non-skid feet
for a variety of pie fillings Cord wrap (not shown)
4. Pie cutter for easy storage
for perfectly round and even pie bases and tops
5. Pie press
assists with inserting pastry bases into pie wells

6
Operating Your Breville Pie Maker

Before first use NOTE

Remove and safely discard any packaging material and If using pre-purchased frozen pastry sheets, remove
promotional labels. from the freezer in sufficient time for the pastry to
thaw slightly for easy cutting. Pastry becomes
Wipe the cooking plates and outer housing with a soft difficult to handle if completely thawed. Two
damp cloth and dry thoroughly. standard 25cm square pastry sheets are sufficient
for making four pies. Any excess pastry rounds can
Season the cooking plates (top and base) with a little
be refrozen for future use.
vegetable oil and remove any excess oil with absorbent
kitchen paper towel. After the initial seasoning, there is no
need to season the plates before each use as the pastry NOTE
leaves the plates slightly seasoned. Avoid using spray on
Prepare the pie fillings in advance.
oils unless specified to do so in a recipe.

Using the Pie Maker NOTE

The Pie Maker is designed for making four pies at a
NOTE time. Uneven cooking or burning may occur if only
one or two pies are cooked at a time.
When using the Pie Maker for the first time you
may notice a fine smoke haze. This is caused by 1. Insert the plug into a 230/240v power outlet.
the heating of some of the components and will
dissipate with use. There is no need for concern. 2. Close the lid of the Pie Maker and switch on at the
power outlet. The Power ‘ON’ red light will illuminate
until the Pie Maker is switched off at the power
NOTE outlet.
Pie bases can be made with shortcrust pastry, 3. The Ready-to-bake green light illuminates when the
butter puff pastry, puff pastry, filo pastry or bread. appliance has reached the correct temperature and
Pie tops can be made with butter puff pastry, puff
is ready to use
pastry, filo pastry, or bread. Shortcrust pastry should
not be used for pie tops as it does not rise or brown 4. Lightly flour the top surface of each pastry sheet
properly. Pastry can be homemade or purchased for easy cutting and to prevent pastry bases from
ready-made from supermarkets. sticking to the pie press.
5. Cut 4 pastry bases and 4 pastry tops (if required) by
NOTE positioning the pie cutter over partially thawed pastry
sheets and press down firmly to make a straight cut
The pie cutter is designed to cut the pastry tops into the pastry. Do not twist. Ensure the cut is smooth
and bases to perfectly fit the pie wells. The smaller around the edges.
cutter is for the pie tops and the large cutter is for
the pie bases (refer to image below).

Tops

Bases

7
Operating Your Breville Pie Maker continued

6. Place a pastry base (floured side up) into the centre 10. Cooking times will vary depending on the recipe. For
of each pie well and use the pie press to press and example, pies will require approximately 8 minutes.
mould into the shape of the pie well, ensuring the
edges of the pastry overlap the crimping area of the NOTE
pie well.
Do not use metal utensils to remove the cooked
items as these may scratch the non-stick surface of
the cooking plates.

11. Open the lid and remove the baked items using a
heat-proof plastic spatula or plastic tongs.
12. If more baking is required, close the lid and follow
Steps 3-10.
13. At the end of baking, switch off at the power outlet
7. Spoon ½ cup of pre-prepared or pre-cooked and
and unplug the power cord from the power outlet.
cooled filling into the pastry base unless specified to
Allow the appliance to cool slightly. The appliance
do otherwise in the recipe. Do not overfill the pastry
is easier to clean when slightly warm. (Refer to the
bases.
cleaning and storage instructions in this booklet).
NOTE
Do not use liquid ingredients only (such as sauces
and gravies or in large proportion to solids) for the
pie fillings, as liquid will overflow and make the
pastry soggy. Always combine liquid ingredients
with solid ingredients.

8. Place the pastry tops over the filling, ensuring the

edges are positioned evenly and aligned with the
pastry base edges.
9. Close the lid, ensuring the locking latch clicks into
position. The lid has to be securely closed to ensure
when baking pies that pastry tops and bases are
crimped together to seal in the filling.

NOTE
The lid must be closed when baking pies, but check
progress during baking so that desired shade of
golden brown is reached.

8
Care, Cleaning and Storage

Care and Cleaning Storage

Before cleaning, ensure the power is switched off at the Before storage, turn the power off at the power outlet
power outlet and the power cord is then unplugged from and then remove the power plug. Ensure the appliance
the power outlet. has completely cooled and is clean and dry. Close the
Allow the appliance to cool slightly. The appliance is lid, ensuring the locking latch clicks into position, then
easier to clean when slightly warm. Always clean after wrap the power cord around the cord storage. Store the
each use to prevent a build up of baked-on foods. appliance flat or upright on the bench or in a convenient
cupboard. Do not place anything on top of the appliance
Cleaning the cooking plates during storage.
Wipe cooking plates with a soft, damp cloth and dry
thoroughly.
Do not use abrasive or metal utensils or scourers as they
will scratch the non-stick surface of the cooking plates.
Do not use harsh, abrasive or caustic cleaners, or oven
cleaners, when cleaning this appliance.

Cleaning the outer housing

Wipe the outer housing with a soft, damp cloth and dry
thoroughly with a soft dry cloth.
Wipe any excess food particles from the power cord.
Do not use abrasive or metal utensils or scourers as
these may scratch the outer housing.

9
Hints and Tips for Best Results

Pastry Pies Bread Pies

• A wide selection of ready-rolled pastry, such as • Prepare healthy pies in the Pie Maker using bread for
shortcrust, puff, butter puff and wholemeal, is the bases and tops. Most types of sandwich bread
available in your supermarket freezer. These pre- such as white and wholemeal, can be used.
prepared pastry sheets give great results and are
• Do not use thick or toast bread slices as they will
handy to keep in the freezer.
prevent the lid from closing correctly.
• Pastry can be homemade or purchased ready rolled.
• Avoid heavy grained breads as they may scratch the
• Allow sufficient time to defrost frozen pastry sheets cooking plates and are not sufficiently pliable for
before use but do not allow the pastry to become too shaping into the pie wells.
soft as it will be difficult to handle.
• Cut 4 bread tops and 4 bread bases using 8 slices of
• Filo pastry can be used for some pies. Filo pastry from sandwich bread. Position the cutter over each slice
the chilled refrigerator section of the supermarket is and cut by pressing down into the bread. Do not twist.
much more pliable and easy to use than frozen filo Ensure the cut is smooth around the edges.
pastry as it can be brittle and difficult to shape.
• The bread does not require buttering before placing
• Pastry sheets should be kept chilled in between each into the pie wells.
use. Soft pastry sheets are difficult to handle and to
cut clean shapes. Pie Fillings
• For a more buttery taste, use puff pastry or butter puff
pastry for the pastry tops with shortcrust pastry for • Fillings should be cooked and cooled before adding
the pastry bases. This combination is ideal for dessert to the pie base. The cooking time for the pies is not
pies. sufficient to cook raw meat fillings or soften fresh fruit
or vegetable fillings.
• Shortcrust pastry should not be used for pie tops as it
does not rise or brown properly. • Use canned or pre-cooked fruit, as fresh fruit may
lose juice when heated.
• Unused pastry sheets or cut rounds can be refrozen.
Flat pack into a large freezer bag and seal before • Pies with insufficient filling will not form a good shape
placing back into the freezer. and brown on top.
• Excess prepared fillings can be frozen or stored in a
covered container in the refrigerator for up to 2 days.
• Be careful when biting into hot pies, especially with
fillings such as cheese, tomato or jam, as these retain
heat and may burn your mouth if eaten too quickly.

10
Hints and Tips for best Results continued

Reheating
• When making several batches, keep pies hot after
baking by placing onto a rack inserted into an oven-
proof dish. Place into a slow oven preheated to 100-
120ºC 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.
• Pies should be cooled and kept in an air-tight container
in the refrigerator if not required immediately after
baking. Reheat in a preheated hot oven 160-170ºC
for 10 minutes or until heated through.
• Do not reheat pies in a microwave oven as the pastry
will soften.

11
Contents

       Page

Traditional Pies R3

Gourmet Pies R6

Dessert Pies and Sweet Ideas R9

R1
Recipes
Delicious recipes from Breville

R2
Traditional Pies

Bacon and Egg Breakfast Pies QUICK MEAT PIES

4 bacon rashers, shortcut rindless, finely chopped Makes 4
4 x 60g eggs 1 tablespoon olive oil
1 tablespoon cream 100g minced beef
8 slices bread 1
⁄3 cup finely chopped onion
1 tablespoon shallots, thinly sliced 2 tablespoons tomato sauce
Salt and Pepper to taste 1 tablespoon powdered gravy mix
½ cup/125ml water
1. Place chopped bacon into a heated frypan and cook ¼ teaspoon mixed herbs
until crisp.
Salt and pepper, to taste
2. Combine and lightly whisk eggs and cream. 2 teaspoons cornflour
3. Use the pie cutter to cut the bases from the 2 teaspoons water
bread slices. 1 tablespoon finely chopped parsley
4. Preheat Classic Pie 4 Creations until the 'ready-to- 1 sheet ready-rolled shortcrust pastry, for bases
bake' light illuminates. 1 sheet ready-rolled puff pastry, for tops
5. Insert the bread bases into the Classic Pie 4 Creations
using the pie press. 1. Heat oil in a saucepan, add minced beef and onion,
6. Sprinkle bacon and shallots evenly into the bread cook over moderate heat for 4 minutes, add sauce,
bases and top each with ¼ of egg mixture. gravy mix, water, herbs and season with salt and
pepper if required.
7. Close lid and cook for 3-5 minutes or until egg is
cooked to your liking. Season with salt and pepper 2. Blend cornflour with water, add to meat mixture and
if required. stir until mixture boils and thickens. Allow to cool and
add parsley.
3. Preheat Pie Maker until the ‘Ready-to-bake’ light
illuminates.
4. Insert pastry bases, fill each base with ½ cup meat
mixture and cover with pastry tops.
5. Close lid and cook pies. Check after 3-5 minutes and
remove when pies are golden brown.

NOTE
More information on making Pastry Pies, Bread Pies
and Pie Fillings can be found in ‘Hints and Tips for
Best Results’ on Page 10.
R3
Traditional Pies continued

ITALIAN PIES POTATO AND CURRY PIES

Makes 4 Makes 4
1 tablespoon olive oil 100g minced beef
100g minced beef 1
⁄3 cup small diced potato
1
⁄3 cup finely chopped onion 1
⁄3 cup finely chopped onion
½ cup Italian-style tomato sauce 1 teaspoon curry powder
1 tablespoon finely chopped basil ½ cup/125ml water
Salt and pepper, to taste 2 teaspoons cornflour
1 sheet ready-rolled shortcrust pastry, for bases 2 teaspoons water
1 sheet ready-rolled puff pastry, for tops Salt, to taste
1 sheet ready-rolled shortcrust pastry, for bases
1. Heat olive oil in a saucepan, add minced beef, onion, 1 sheet ready-rolled puff pastry, for tops
tomato sauce and basil, cook over moderate heat
for 5-6 minutes and season with salt and pepper if 1. Combine minced beef, potato, onion, curry powder
required. Allow to cool. and water in a saucepan and cook over moderate
2. Preheat Pie Maker until the ‘Ready-to-bake’ light heat for 5 minutes or until potato is cooked and soft.
illuminates. 2. Blend cornflour with water. Add to meat mixture and
3. Insert pastry bases, fill each base with ½ cup meat stir over heat until mixture boils and thickens. Season
mixture and cover with pastry tops. with salt if required. Allow to cool.
4. Close lid and cook pies. Check after 3-5 minutes and 3. Preheat Pie Maker until the ‘Ready-to-bake’ light
remove when pies are golden brown. illuminates.
4. Insert pastry bases, fill each base with ½ cup meat
mixture and cover with pastry tops.
5. Close lid and cook pies. Check after 3-5 minutes and
remove when pies are golden brown.

NOTE
All recipes use Australian metric cup and spoon
measurements.
R4
Traditional Pies continued

CHICKEN AND LEEK PIES MUSHROOM AND BACON PIES

Makes 4 Makes 4
2 tablespoons butter 2 teaspoons olive oil
½ cup thinly sliced leek 2 bacon rashers, rind removed, finely chopped
2 tablespoons finely chopped parsley 1
⁄3 cup chopped onion
1 cup cooked shredded chicken ¼ cup chicken stock
½ cup/125ml chicken stock 80g button mushrooms, chopped
2 teaspoons cornflour 1 tablespoon chopped parsley
2 teaspoons water 2 teaspoons cornflour
Salt and pepper, to taste 2 teaspoons water
1 sheet ready-rolled shortcrust pastry, for bases Salt and pepper, to taste
1 sheet ready-rolled puff pastry, for tops 1 sheet ready-rolled shortcrust pastry, for bases
1 sheet ready-rolled puff pastry, for tops
1. Heat butter in saucepan, add leek and lightly sauté for
2 minutes. Add parsley, chicken and stock and bring 1. Heat oil in a saucepan, add bacon and onion, cook over
to the boil. medium heat for 2 minutes add stock, mushrooms
2. Blend cornflour with water, add to chicken mixture and parsley and cook for 2-3 minutes.
and stir until mixture boils and thickens. Season with 2. Blend cornflour with water, add to mushroom mixture
salt and pepper if required. Allow to cool. and stir until mixture boils and thickens. Season with
3. Preheat Pie Maker until the ‘Ready-to-bake’ light salt and pepper if required. Allow to cool.
illuminates. 3. Preheat Pie Maker until the ‘Ready-to-bake’ light
4. Insert pastry bases, fill each base with ½ cup mixture illuminates.
and cover with pastry tops 4. Insert pastry bases, fill each base with ½ cup mixture
5. Close lid and cook pies. Check after 3-5 minutes and and cover with pastry tops.
remove when pies are golden brown. 5. Close lid and cook pies. Check after 3-5 minutes and
remove when pies are golden brown.

NOTE
All recipes use Australian metric cup and spoon
measurements.
R5
Gourmet Pies

THAI RED CURRY PIES VEGETABLE AND PARMESAN PIES

Makes 4 Makes 4
1 tablespoon olive oil 1 tablespoon butter
100g minced beef ½ cup thinly sliced leek
1 tablespoon red curry paste ½ cup/125ml water
2cm piece fresh ginger, peeled and grated 1
⁄3 cup diced potato
1
⁄3 cup finely chopped onion 1
⁄3 cup diced pumpkin
¼ cup coconut cream ½ cup small broccoli florets, chopped
1 sheet ready-rolled shortcrust pastry, for bases 2 teaspoons cornflour
1 sheet ready-rolled puff pastry, for tops 2 teaspoons water, extra
Salt and pepper, to taste
1. Heat oil in a saucepan, add minced beef, curry paste, ¼ cup grated Parmesan cheese
ginger and onion, cook over moderate heat for 5
minutes. Add coconut cream, stir well. Allow to cool. 1 sheet ready-rolled shortcrust pastry, for bases
1 sheet ready-rolled puff pastry, for tops
2. Preheat Pie Maker until the ‘Ready-to-bake’ light
illuminates. 1. Heat butter in a saucepan, add leek and sauté for 3
3. Insert pastry bases, fill each base with ½ cup mixture minutes.
and cover with pastry tops.. 2. Add water, potato and pumpkin, cook over moderate
4. Close lid and cook pies. Check after 3-5 minutes and heat for 4 minutes, add broccoli and cook until tender,
remove when pies are golden brown. approximately 2 minutes.
3. Blend cornflour with water, add to vegetables and stir
PESTO CHICKEN PIES until mixture boils and thickens. Season with salt and
Makes 4 pepper if required. Allow to cool.
¼ cup shredded English spinach
4. Preheat Pie Maker until the ‘Ready-to-bake’ light
illuminates.
¾ cup cooked shredded chicken
5. Insert pastry bases, fill each base with ½ cup mixture
1 tablespoon pesto sauce
and sprinkle with Parmesan cheese before placing
½ cup /125ml chicken stock pastry tops into position.
2½ teaspoons cornflour
6. Close lid and cook pies. Check after 3-5 minutes and
2 teaspoons water remove when pies are golden brown.
Salt and pepper, to taste
1 sheet ready-rolled shortcrust pastry, for bases
1 sheet ready-rolled puff pastry, for tops

1. Combine spinach, chicken, pesto and chicken stock

in a saucepan and cook over moderate heat for 4
minutes.
2. Blend cornflour with water, add to chicken mixture
and stir until mixture boils and thickens. Season with
salt and pepper if required. Allow to cool.
3. Preheat Pie Maker until the ‘Ready-to-bake’ light
illuminates.
4. Insert pastry bases, fill each base with ½ cup mixture
and cover with pastry tops.
5. Close lid and cook pies. Check after 3-5 minutes and
remove when pies are golden brown.
R6
Gourmet Pies continued

MEDITERRANEAN PIES LEMON TUNA AND CORN PIES

Makes 4 Makes 4
2 teaspoons olive oil 1 x 100g can tuna in lemon and cracked pepper, drained
1
⁄3 cup chopped leek 1 x 130g can pureed sweet corn, drained
1
⁄3 cup vegetable stock ¼ cup mashed potato or cooked white rice
¼ cup char grilled eggplant, chopped 2 teaspoons finely chopped fresh basil
¼ cup roasted capsicum, chopped 1 sheet ready-rolled shortcrust pastry, for bases
1 tablespoon tomato paste 1 sheet ready-rolled puff pastry, for tops
1 tablespoon chopped black olives
2 teaspoons finely chopped basil
1. Combine tuna, corn, potato or rice and basil in a bowl
and stir until well combined.
1 teaspoon cornflour
2. Preheat Pie Maker until the ‘Ready-to-bake’ light
1 teaspoon water
illuminates.
Salt and pepper, to taste
3. Prepare pastry bases, fill each base with ½ cup
1 sheet ready-rolled shortcrust pastry, for bases
mixture and cover with pastry tops.
1 sheet ready-rolled puff pastry, for tops
4. Close lid and cook pies. Check after 3-5 minutes and
1. Heat oil in saucepan, add leek, lightly sauté for 2 remove when pies are golden brown.
minutes, add stock, eggplant, capsicum, tomato
paste, olives and basil. Stir and cook over moderate
heat for 2 minutes.
2. Blend cornflour with water, add to vegetables and stir
until mixture boils and thickens. Season with salt and
pepper if required. Allow to cool.
3. Preheat Pie Maker until the ‘Ready-to-bake’ light
illuminates.
4. Insert pastry bases, fill each base with ½ cup mixture
and cover with pastry tops.
5. Close lid and cook pies. Check after 3-5 minutes and
remove when pies are golden brown.

NOTE
More information on Pie Fillings and Reheating
can be found in ‘Hints and Tips for Best Results’ on
Pages 10 and 11.
R7
Gourmet Pies continued

SALMON AND CARROT PIES SPINACH AND FETA PIES

Makes 4 Makes 4
1 teaspoon butter 100g English spinach
2 tablespoons finely chopped shallots 1 teaspoon butter
1 x 105g can salmon, drained 1
⁄3 cup finely chopped onion
1
⁄3 cup finely grated carrot 100g feta cheese, crumbled
1
⁄3 cup/75ml milk 1 tablespoon pine nuts
2 teaspoons cornflour Cracked black pepper, to taste
2 teaspoons water 1 sheet ready-rolled shortcrust pastry, for bases
Salt and pepper, to taste 1 sheet ready-rolled puff pastry, for tops
1 sheet ready-rolled shortcrust pastry, for bases
1 sheet ready-rolled puff pastry, for tops
1. Blanch spinach, drain in sieve, push out excess
moisture and finely chop.
1. Heat butter in saucepan, add shallots and lightly sauté 2. Heat butter in a saucepan, add onion and lightly sauté
for 2 minutes. Add salmon, carrot and milk, cook over for 4 minutes. Remove from heat and add spinach,
moderate heat for 4 minutes. cheese, and pine nuts. Season with pepper if required.
2. Blend cornflour with water, add to salmon mixture and Allow to cool.
stir until mixture boils and thickens. Season with salt 3. Preheat Pie Maker until the ‘Ready-to-bake’ light
and pepper if required. Allow to cool. illuminates.
3. Preheat Pie Maker until the ‘Ready-to-bake’ light 4. Insert pastry bases, fill each base with ½ cup mixture
illuminates. and cover with pastry tops.
4. Insert pastry bases, fill each base with ½ cup mixture 5. Close lid and cook pies. Check after 3-5 minutes and
and cover with pastry tops. remove when pies are golden brown.
5. Close lid and cook pies. Check after 3-5 minutes and
remove when pies are golden brown.

NOTE
All recipes use Australian metric cup and spoon
measurements.
R8
Dessert Pies and Sweet Ideas

APPLE PIES CHOC BANANA HAZELNUT TARTS

Makes 4 Makes 4
1 cup/250g grated apple 1 cup diced banana
½ teaspoon cinnamon 2 tablespoons hazelnut choc spread
1½ tablespoons caster sugar 8 sheets filo pastry
2 teaspoons cornflour Canola oil spray
2 teaspoons water
1 sheet ready-rolled shortcrust pastry, for bases
1. Preheat Pie Maker until the ‘Ready-to-bake’ light
illuminates.
1 sheet ready-rolled puff pastry, for tops
2. Prepare pastry bases by placing 1 sheet of filo pastry
1. Combine apple, cinnamon and sugar in a saucepan onto bench. Lightly spray with oil, then place next
and sauté over moderate heat until apple is cooked. filo sheet on top. Repeat spraying and layering with
2. Mix cornflour and water together and add to the apple 2 more filo pastry sheets. Repeat using the last 4
mixture. Cook for a further 1 minute. sheets of filo pastry.
3. Preheat Pie Maker until the ‘Ready-to-bake’ light 3. Slice each filo pastry sheet in half.
illuminates. 4. Insert half of filo pastry into pie well and equally
4. Insert pastry bases, fill each base with ½ cup mixture distribute hazelnut chocolate spread and banana into
and cover with pastry tops. the bases. Fold excess pastry over and into the middle of
each pie.
5. Close lid and cook pies. Check after 3-5 minutes and
remove when pies are golden brown. 5. Close lid and cook for 5 minutes or until pastry is light
golden brown.

STRAWBERRY AND VANILLA BEAN PIES

Makes 4
1 punnet strawberries, hulled
3 tablespoons caster sugar
½ teaspoon vanilla bean paste or extract
Filo pastry x 8 sheets

1. Preheat Pie Maker until the ‘Ready-to-bake’ light

illuminates.
2. Combine strawberries, sugar, vanilla and 1 tablespoon
of water in a saucepan and bring to the boil. Lower
the heat and stir for 2 minutes.
3. Prepare pastry bases by placing 1 sheet of filo pastry
onto bench. Lightly spray with oil, then place next
filo sheet on top. Repeat spraying and layering with
2 more filo pastry sheets. Repeat using the last 4
sheets of filo pastry.
4. Slice each filo pastry sheet in half.
5. Insert half of filo pastry into pie well and equally
distribute strawberry, vanilla mixture into the bases.
Fold excess pastry over and into the middle of each pie.
6. Close lid and cook for 5 minutes or until pastry is
golden brown.
R9
Notes

R10
Notes

R11
Notes

R12
Breville Customer Service Centre
Australian Customers New Zealand Customers

✉ ✉
Breville Customer Service Centre Breville Customer Service Centre
PO Box 22 Private Bag 94411
Botany NSW 2019 Greenmount
AUSTRALIA Auckland, New Zealand

☎ ☎
Customer Service: 1300 139 798 Customer Service: 0800 273 845
Fax (02) 9384 9601 Fax 0800 288 513
Email Customer Service: Email Customer Service:
askus@breville.com.au askus@breville.com.au

www.breville.com.au
Breville is a registered trademark of Breville Pty Ltd
ABN 98 000 092 928
© Copyright Breville Pty Ltd 2008

Due to continual improvements in design or otherwise,

the product you purchase may differ slightly from the one illustrated in this booklet.
Model BPI240 Issue B10

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