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Old 04-22-2012, 09:39 PM   #11
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Chili Pot Pies

Using a home made chili recipe or canned. Either will work for these.
Shredded cheddar cheese.

Preheat the pie maker
Add the base dough. Press into shape.
Add a 1/3 Cup of Chile.
Top that with the cheddar cheese.
Add the top crust. Brush with meted butter
Cook for 20-25 minutes.
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Old 04-22-2012, 09:41 PM   #12
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Crab Rangoon

8oz cream cheese, softened
8 oz lump crab meat, picked over for shells
2 green onions, thin sliced with green tops
2 cloves garlic minced
sea salt to taste

mix all together and chill.

To make:
8 egg roll wrappers
one egg mixed with 2 tablespoons water

Brush all 4 edges of the wrapper with egg mixture, place 2 tablespoons Crab Rangoon mixture in center of wrapper, fold over corner-to-corner and seal. Place two Rangoon’s in each cup of the pie maker along with 2 teaspoons water to steam. Bake 6-10 minutes.

Serve with favorite Asian dipping sauce. No Deep Frying!
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Old 04-22-2012, 09:42 PM   #13
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Crock Pot 20 Clove Chicken

3-4 pounds chicken thighs
1 large onion, sliced
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact


In a 6 quart oval slow cooker, Place onion slices on the bottom of the stoneware insert.
In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Transfer to slow cooker, on top of the onion.

Do not add water.

Cover and cook on low for 6 hours, or on high for 4.

Ran all the garlic, onions and carrot's through a blender. Made a nice gravy then added the shredded chicken and made pot pies.
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Old 04-22-2012, 09:43 PM   #14
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Chef Munky's Deep Dish Pizza's

1 Lb. Frozen or fresh bread dough
Meat sauce
Mozzarella cheese

These were made using left over spaghetti sauce.

1Lb. Ground beef. Cooked and drained.
3 Whole cloves of garlic - minced
1 Tablespoon of oregano
3 Teaspoons of basil
Kosher salt to taste.
Fresh ground black pepper
1 8oz can of tomato sauce
1 6oz can of tomato paste

Cook the ground beef and garlic together. Drain off the fat.
Add the rest of the ingredients. Simmer 30 minutes. Adjust the seasonings if you need to.

Preheat the Breville Pie Maker.

Roll out the dough to a 1/4".
Using the top crust cutter. Cut and twist the shells.

Add the crusts to the pie maker. Fill with the meat sauce. Pizza sauce if you prefer.
Top it with your choice of cheese and toppings.

Cook for 15 minutes
Makes 11 Deep dish pizzas.
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Old 04-22-2012, 09:44 PM   #15
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Tracy's Egg & Spinach Pies

2 Tbs olive oil
1/2 large onion, minced
1 bunch green onions, chopped
2 cloves garlic, minced
10 oz chopped frozen spinach, room temp (water squeezed out)
1/4 cup chopped fresh parsley
1 egg lightly beaten
2 Tbs ricotta cheese
3 Tbs crumbled feta cheese
1/4 cup shredded parmesan cheese
melted butter to brush phyllo top

Combine filling ingredients and blend by hand til incorporated.
Put phyllo dough bottoms and fill.
Lay phyllo tops on and brush with melted butter.
Cook 8-10 minutes.
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Old 04-22-2012, 09:45 PM   #16
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PF's Eggplant Parmesan Pie

Slice rounds of eggplant about 1/4" thick, use a biscuit cutter to make 8 rounds the same size. (save the rest of the eggplant and trimmings for another recipe) Brush each slice on both sides with olive oil and roast in the oven until lightly browned.

Prep 8-1/4" slices of mozzarella, Grate 8 tablespoons of fresh Parmesan. Use your favorite jarred or homemade marinara.

Blind bake 4 of your favorite pie crust in the pie maker, brushing the bottoms with beaten egg. Add 1 tablespoon of marinara to each, layer with mozzarella, slice of roasted eggplant, 2 tablespoons marinara, mozzarella, eggplant, 1 tablespoon marinara. Close lid and bake 10 minutes, top each with 2 tablespoons grated Parmesan, close lid and bake 3 minutes or until cheese is melted and starting to brown. Have extra warmed marinara to go with.

I used puff pastry as my crust. I roughly chopped the extra eggplant, tossed with olive oil and roasted in a second pan, cooled and froze.
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Old 04-22-2012, 09:46 PM   #17
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Green Garden Veg Pie

50g butter
2 tsp mustard powder
600 ml milk
200g mature cheddar, grated
2 large potatoes, sliced into rounds
1 head broccoli, cut into little florets
200g frozen peas
small bunch chives, snipped
50g flour
1 head cauliflower, cut into little florets

1 recipe of favorite pie crust

Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 min. Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce. Remove from the heat, then stir in all but a handful of the grated cheese.
Preheat the pie maker, bring a large pan of water to the boil. Cook the potato slices for 5 min, tip in the broccoli and cauliflower for another 3 min, then finally add the peas for 1 more min. Drain all the veg and pat dry. Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.
Prepare bottom shells, add 1/3 cup vegetable mix, arrange reserved potato slices on top, then sprinkle with remaining cheddar. Bake for 10-15 min until the topping is golden and crisp.

Additions: a bit of curry and ginger powders.
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Old 04-22-2012, 09:48 PM   #18
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Ham, Broccoli and Cheese Pie Filling

Makes 4 pies

Your favorite shells for the pie maker, tops and bottoms

4 slices deli ham, chopped
1 cup steamed broccoli florets, chopped
1 cup shredded cheddar
1-2 tablespoons Dijon or Stone-ground Mustard

Mix all together, divide into 4 equal piles and put into pie maker. Bake according to directions.
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Old 04-22-2012, 09:50 PM   #19
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Left Over Beef Pot Pies

Roast beef shredded, then added to the gravy
2 Russet potatoes, steamed. Bag of mixed peas and carrots.

Heat the roast and gravy. fold in the cooked veggies. Let it cool.

Preheat the pie maker
Add the base dough. Press into shape.
Add a 1/3 Cup of the roast beef filler
Add the top crust. Brush with meted butter
Cook for 20-25 minutes. Cool on a wired rack.
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Old 04-22-2012, 09:51 PM   #20
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PF's Oyster Pot Pies

Puff pastry for bottoms and tops.

1/2 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
2 Tablespoons butter
2 Tablespoons flour
Sea salt and pepper to taste or 1 teaspoon Old Bay Seasoning
8 oysters (jarred, drained, save liquor)

Sauté veggies in butter until carrots are soft, stir in flour and cook two minutes. Stir in oyster liquor and enough water to make a gravy. Add oysters to gravy and heat through.

Prepare bottom crusts, place in pie maker. Lay two oysters in each pie, top with a little gravy and veggies. Place tops on, seal and cook.

About 10 min.
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recipe, tips, pastry, pies, savory

Savory Mini Pies - Tips, Ideas and Recipes Today was the first chance I've had to try this beauty out. I made 2 separate crusts. Butter puff for the top. And a regular pie crust for the bottoms. They took about 15 minutes to cook. Made a Chicken pot pie, and a Chile pot pie's loaded up with cheese. The portion was a bit much for me. Couldn't finish one. Between the filling and crusts, they were rich tasting, a great combination of doughs. Very filling. The pie maker was a breeze to use. Simple clean up. Cooked evenly. The only thing I wish It had come with is something non abrasive to lift the cooked pies out with. When they were finished cooking they were heavy. These are not the light banquet frozen pies. When pressing the dough shell into it. I found that dipping the cutters into flour helped it from sticking to the dough. Other then those minor things. It's a great versatile product. Munky. [IMG]http://i695.photobucket.com/albums/vv316/waxmunky/DSC_0421-1.jpg[/IMG] [IMG]http://i695.photobucket.com/albums/vv316/waxmunky/DSC_0422-1.jpg[/IMG] 3 stars 1 reviews
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