Instruction Book - Breville

InstructionsIncludes RecipesBPI200That’s the idea

ContentsPageBreville recommends safety first 4Know your Breville Pastry Creations 6Operating your Breville Pastry Creations 7Care, cleaning and storage 9Hints for best results 10RecipesR12

Congratulationson the purchase of your new Breville Pastry Creations

Breville recommends safety firstWe at Breville 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 anyelectrical appliance and adhere to the following precautions:Important safeguards for your Breville Pastry Creations• Remove any packaging material and promotionallabels before using Pastry Creations for thefirst time.• Do not place Pastry Creations near the edge of abench or table during operation. Ensure the surfaceis level, clean and free of water, flour, etc.• Do not place Pastry Creations on or near a hotgas or electric burner, or where it could toucha heated oven.• Do not attempt to operate Pastry Creations by anymethod other than those described in this booklet.• Always ensure Pastry Creations is turned off at thepower outlet and the cord is unplugged beforeattempting to move the appliance, when not in use,if left unattended and before disassembling,cleaning or storing.• When using Pastry Creations, provide adequateair space above and on all sides of the appliancefor circulation.• Do not touch hot surfaces. Remove the pies witha heat-proof plastic spatula or tongs.• To protect against electric shock do not immersethe appliance, cord or power plug in water or anyother liquid.• Keep the appliance clean. Follow thecleaning instructions (Page 9).4

Important safeguards for all electrical appliances• Unwind the cord fully before use.• Do not let the cord hang over the edge of a tableor counter, touch hot surfaces or become knotted.• This appliance is not intended for use by youngchildren or infirm persons without supervision.• Young children should be supervised to ensure thatthey do not play with the appliance.• It is recommended to regularly inspect theappliance. Do not use the appliance if the powersupply cord, plug or appliance becomes damagedin any way. Return the entire appliance to thenearest authorised Breville service centre forexamination and/or repair.• Any maintenance, other than cleaning, should beperformed at an authorised Breville Service Centre.• This appliance is for household use only. Do notuse this appliance for anything other than itsintended use. Do not use in moving vehicles orboats. Do not use outdoors.• The installation of a residual current device (safetyswitch) is recommended to provide additionalsafety protection when using electrical appliances.It is advisable that a safety switch with a ratedresidual operating current not exceeding 30mAbe installed in the electrical circuit supplyingthe appliance. See your electrician forprofessional advice.5

Know your Breville Pastry CreationsReady to bake lightindicates when the appliance has reachedthe correct temperature and is ready to usePower ‘On’ lightindicates when the applianceis switched on2 extra deep pie disheshold a minimum 1/3 cup measureof filling eachCord wrapfor easy storageEasy clean non-stick plateswith crimper sealensures pie edgesare completely sealedPastry Cutterfor perfectly round andeven pie bases and lidsCool touch handlewith locking latch holds the applianceclosed for perfectly sealed piesSturdy non-skid feet6

Operating your Breville Pastry CreationsBefore first use• Remove any packaging material and promotionallabels. Wipe the cooking plates with a soft dampcloth and dry thoroughly.• Season the cooking plates (lid and base) with alittle vegetable oil and rub off the excess withabsorbent paper. Do not use spray on non-stickcoatings as this will effect the performance of thenon-stick surface on the cooking plates. After thisinitial seasoning, there is no need to season theplates after each use as the pastry leaves theplates slightly seasoned.• When using the Breville Pastry Creations for thefirst time you may notice a fine smoke haze. This iscaused by the heating of some of the components.There is no need for concern.The pastry cutter provided cuts the pastry topsand bases for your pies and is designed toperfectly fit the Pastry Creations pie dishes. Thesmaller cutter is for the pie top (See Fig. 1) andthe large cutter is for the pie base (See Fig. 2).NoteIf using pre-purchased frozen pastry sheets,remove from the freezer in sufficient time forthawing. One standard 25cm square pastry sheetis sufficient for two pies. Prepare fillingsin advance.NotePastry Creations is designed for making two piesat a time. Uneven cooking or burning may occurif only one pie is made.NoteFig 1Fig 21. Insert the plug into a 230/240v power outlet.Close the lid and switch the power on at thepower outlet. The red power ‘ON’ light willilluminate and remain illuminated until theappliance is switched off at the power outlet.2. Allow the appliance to preheat for approximately8 to 10 minutes. When the green ‘Ready’ lightilluminates, Pastry Creations is ready to use.When baking the first two pies, it isrecommended to allow Pastry Creations topreheat for two cycles to achieve the optimumbaking temperature. To preheat the PastryCreations for two cycles, allow the green ‘Ready’light to illuminate then go out, then illuminateagain. Pastry Creations is ready to use when thegreen ‘Ready’ light illuminates for the second time.Note7

Operating your Breville Pastry Creations continued3. Cut 2 pastry tops and 2 bases by positioning thecutter over a flat sheet of pastry and press downfirmly into the pastry. Do not twist. Ensure the cutis smooth around the edges (see Fig.3).4. Place the pastry base into the centre of the piedish and gently press to mould to the shape ofthe dish, ensuring the edges of the pastryoverlap the crimping area of the pie dish.5. Spoon pre-cooked and cooled filling into thepastry base. It is recommended that a 1 ⁄3 cup offilling be used unless specified in the recipe. Donot overfill the pastry bases.Do not use liquid ingredients only (such assauces, gravies and custard) or in large amountsas the pie fillings, as they will overflow andmake the pastry soggy. Always combine withsolid ingredients.Note6. Place the pastry tops over the filling, ensuring theedges of the pastry top are positioned evenlyover the pastry base edge.7. Close the lid, ensuring the locking latch clicksinto position. The lid must be closed at all timeswhen baking. It is advised that the pies arechecked regularly until desired shade ofgolden brown.8. Different pastries require varied cooking times.For thin pastries, such as puff pastry, allow piesto cook for 6-8 minutes or until desired shade ofgolden brown. For thicker pastries, such asshortcrust pastry, allow pies to cook for 8minutes plus or until desired shade of goldenbrown. Remove the pies with a heat-proofspatula or tongs.Do not use metal utensils as these may scratchthe non-stick finish of the cooking plates.NoteFig 3Pie bases can be made with shortcrust pastryand pie tops made with shortcrust, puff or butterpuff pastry.NoteBefore baking the next two pies, it isrecommended to close the lid and to allow PastryCreations to preheat for a few minutes to achievethe optimum baking temperature. When thegreen 'Ready' light illuminates, Pastry Creationsis ready to use.Note8

Care, cleaning and storageBefore cleaning, turn the power off at the poweroutlet and then remove the plug. Allow PastryCreations to cool slightly. The appliance is easierto clean when slightly warm.Always clean your Pastry Creations after each useto prevent a build up of baked-on foods.To clean the cooking platesWipe cooking plates with a soft damp cloth.Dry thoroughly.If baked-on food is difficult to remove, brush witha little oil or melted butter. Allow to stand for fiveminutes then wipe with a damp cloth.If food residue builds up, spray with a little lemonjuice and wipe clean. Do not use abrasives or metalscourers as they will scratch the non-stick surfaceof the cooking plates.StorageBefore storage, turn the power off at the power outletand then remove the plug. Ensure the appliance iscompletely cooled, clean and dry. Wrap cord aroundthe cord storage. Store the appliance upright on thebench or in a convenient cupboard.Do not place anything on top of the applianceduring storage.To clean the exteriorWipe with a soft damp cloth and dry thoroughlywith a soft dry cloth.Do not use metal utensils as these may scratchthe non-stick finish of the cooking plates.Note9

Hints for best resultsPastry• A wide selection of ready rolled pastry, such asshort crust, puff, butter puff and wholemeal, isavailable in your supermarket freezer. Thesepastries give great results and are handy to keep inyour freezer. Allow sufficient time to defrost pastrybefore use. Filo pastry can be used for some pies.Use Filo pastry from the chilled refrigerator sectionof the supermarket. Frozen filo pastry can be brittleand difficult to shape.• Pastry sheets should be kept chilled in betweeneach use. Soft pastry sheets are difficult to handleand to cut clean shapes.• For a lighter and more buttery taste, use puffpastry or butter puff pastry for the pastry top withshortcrust pastry for the pastry base. Thiscombination is ideal for dessert pies. Some pies,such as tarts and quiches, are made with a pastrybase only.• Make garnishes and decorations with the left overpastry. Place onto the pastry top before closing thelid of the appliance.• Unused pastry sheets can be refrozen. Place into alarge freezer bag and seal before placing back intothe freezer.Bread• Pastry Creations can also prepare economical piesfrom bread. Most types of large-size sandwichbread can be used: white, wholemeal, wholegrain,raisin loaf. It is not recommended to use thick ortoast slices as they will prevent the lid from closingcorrectly. Heavy grained breads are notrecommended as they may scratch the cookingplates and are not sufficiently pliable for shapinginto the pie dishes. When using raisin bread,brioche or other sweet breads that are higher insugar, remember that they may brown quickly.• To cut 2 bread tops and 2 bread bases, use 4 slicesof large-size sandwich bread. Position the cutterover each slice and cut by pressing down into thebread. Do not twist. Ensure the cut is smootharound the edges.• For best results we recommend to butter theoutside of the bread, that is, place the butteredsides against the cooking plates. Place fillingbetween the unbuttered sides of bread. If you areon a low fat diet or kilojoule counting, the outsideof the bread may be left unbuttered. Season theplates occasionally to prevent sticking and to makecleaning easier.10

Fillings• Fillings should be cooked and cooled before addingto the pie base. The cooking time for the pies is notsufficient to cook raw meat fillings or soften freshfruit or vegetable fillings.• Try to use canned or pre-cooked fruit, as fresh fruitmay lose juice when heated.• If using a filling higher in liquid content, restrictfilling to 1 ⁄3 cup measure of the mixture.• Pies with insufficient filling will not form a goodshape and brown on top.• Excess prepared fillings may be stored in a coveredcontainer in the refrigerator for up to 2 days.• Be careful when biting into hot pies and especiallyhot pies containing fillings such as cheese, tomatoor jam as these retain heat and may burn yourmouth if eaten too quickly.Reheating• Keep pies hot after baking by placing onto a rackinserted into an oven-proof dish. Place into a slowoven preheated to 100-120ºC for up to 20 minutes.Pies will begin to dry out if kept for longer inthe oven.• If pies are not being served immediately, placeonto a cooling rack or onto a paper napkin toabsorb condensation.• Pies should be cooled and kept in an air-tightcontainer in the refrigerator if not requiredimmediately after baking. Reheat in a preheatedhot oven 220-230ºC for 10 minutes or untilheated through.• Do not reheat pies in a microwave oven as thepastry will soften.11

Recipes contentPastry Creations savoury recipesPastry Creations sweet recipesPageR3R9R1

RecipesR2

Pastry Creations savoury recipesQuick meat pies100g minced steak1⁄3 cup finely chopped onion1 tablespoon finely chopped parsley1⁄4 cup tomato sauce1⁄2 cup water1⁄4 teaspoon mixed herbsSalt and pepper, to taste2 teaspoons cornflour2 teaspoons water1. Combine mince and onion in a saucepan. Cookover moderate heat for 4 minutes, add sauce,water, herbs and season with salt and pepper.2. Blend cornflour with water, add to meat mixtureand stir until mixture boils and thickens. Allowto cool.3. Preheat Pastry Creations until the ‘Ready’light illuminates.4. Prepare pastry bases and tops. Use 1 ⁄3 cup ofmeat mixture per pie.5. Close lid and cook for 8 minutes or untilgolden brown.Pie bases can be made with Shortcrust Pastryand pie tops made with Shortcrust, Puff or ButterPuff pastry. Recipes will state if a particularpastry is required.NoteThai mince pies100g minced steak1 tablespoon red curry paste2cm piece fresh ginger, peeled and grated1⁄3 cup finely chopped onion1⁄4 cup coconut cream1. Combine mince, curry paste, ginger and onionin a saucepan. Cook over moderate heat for 5minutes. Add coconut cream, stir well. Allowto cool.2. Preheat Pastry Creations until the ‘Ready’light illuminates.3. Prepare pastry bases and tops. Use 1 ⁄3cup mixture per pie.4. Close lid and cook for 8 minutes or untilgolden brown.Italian style pies100g minced steak1⁄3 cup finely chopped onion1⁄2 cup Italian style tomato sauce1 tablespoon finely chopped basilSalt and pepper, to taste1. Combine mince, onion, Italian sauce and basilin a saucepan. Cook over moderate heat for 5-6minutes and season with salt and pepper. Allowto cool.2. Preheat Pastry Creations until the ‘Ready’light illuminates.3. Prepare pastry bases and tops. Use 1 ⁄3 cupmixture per pie.4. Close lid and cook for 8 minutes or untilgolden brown.R3

Pastry Creations savoury recipesCurry mince and potato pies80g minced steak1⁄3 cup small diced potato pieces1⁄3 cup finely chopped onion1 teaspoon curry powder1⁄2 cup water2 teaspoons cornflour2 teaspoons waterSalt, to taste1. Combine mince, potato, onion, curry powder andwater in a saucepan. Cook over moderate heatfor 6-8 minutes or until potato is soft.2. Blend cornflour with water. Add to meat mixtureand stir until mixture boils and thickens.Season to taste. Allow to cool.3. Preheat Pastry Creations until the ‘Ready’light illuminates.4. Prepare pastry bases and tops. Use 1 ⁄3 cupmixture per pie.4. Close lid and cook for 8 minutes or untilgolden brown.Chicken and leek pies3 tablespoons melted butter1⁄2 cup thinly sliced leek2 tablespoons finely chopped parsley1 cup cooked shredded chicken1⁄2 cup chicken stock2 teaspoons cornflour2 teaspoons waterSalt and pepper, to taste3 sheets Filo pastry1. Heat 1 ⁄2 tablespoon butter in saucepan and lightlysaute leek for 2 minutes. Add parsley, chicken andstock and bring to the boil.2. Blend cornflour with water, add to chickenmixture and stir until mixture boils and thickens.Season with salt and pepper. Allow to cool.3. Preheat Pastry Creations until the ‘Ready’light illuminates.4. Prepare pastry bases by placing 1 sheet of filopastry onto work surface. Use remaining meltedbutter to lightly brush each sheet of filo, brush thefirst sheet then top with second sheet, brush againwith butter and repeat with the last sheet.5. Fold pastry one short edge to other short edge anduse large base pie cutter as guide to cut out 2pastry bases with a knife. Place pastry bases intopie maker and fill with 1 ⁄3 cup of chicken mixture.6. Close lid and cook for 6-8 minutes or untilgolden brown.Pie bases can be made with Shortcrust Pastryand pie tops made with Shortcrust, Puff or ButterPuff pastry. Recipes will state if a particularpastry is required.NoteR4

Pastry Creations savoury recipesPesto chicken pies20g English spinach3⁄4 cup cooked shredded chicken1 tablespoon pesto sauce1⁄2 cup chicken stock2 1 ⁄2 teaspoons cornflour2 teaspoons waterSalt and pepper, to taste1. Heat 1 ⁄2 tablespoon butter in saucepan and lightlysaute leek for 2 minutes. Add parsley, chickenand stock and bring to the boil.2. Blend cornflour with water, add to chickenmixture and stir until mixture boils and thickens.Season with salt and pepper. Allow to cool.3. Preheat Pastry Creations until the ‘Ready’light illuminates.4. Prepare pastry bases and tops. Use 1 ⁄2 cupmixture per pie.5. Close lid and cook for 8 minutes or untilgolden brown.Lemon tuna and corn pies1 x 100g can tuna in lemon and cracked pepper1 x 130g can sweet corn, drained2 teaspoons finely chopped fresh basil1. Combine tuna, corn and basil in a bowl and stiruntil well combined.2. Preheat Pastry Creations until the ‘Ready’light illuminates.3. Prepare pastry bases and tops. Use 1 ⁄3 cupmixture per pie.4. Close lid and cook for 8 minutes or untilgolden brown.Salmon and carrot pies1 teaspoon butter2 tablespoons finely chopped green onions1 x 105g can salmon, drained1⁄3 cup finely grated carrot1⁄3 cup milk2 teaspoons cornflour2 teaspoons waterSalt and pepper, to taste1. Heat butter in saucepan and lightly saute greenonions for 2 minutes. Add salmon, carrot andmilk. Cook over moderate heat for 4 minutes.2. Blend cornflour with water, add to salmon mixtureand stir until mixture boils and thickens. Seasonwith salt and pepper if desired. Allow to cool.3. Preheat Pastry Creations until the ‘Ready’light illuminates.4. Prepare pastry bases and tops. Use 1 ⁄3 cupmixture per pie.5. Close lid and cook for 8 minutes or untilgolden brown.R5

Pastry Creations savoury recipesSpinach and fetta pies100g English spinach1 teaspoon butter1⁄3 cup finely chopped onion60g Fetta cheese, crumbled1 tablespoon pine nutsCracked black pepper3 sheets Filo pastry2 1 ⁄2 tablespoons butter, melted1. Blanch spinach, drain in sieve, push out excessmoisture and finely chop.2. Heat 1 teaspoon butter in a saucepan and lightlysaute onion for 4 minutes. Remove from heat andadd spinach, cheese, and pine nuts. Season withpepper, if desired. Allow to cool.3. Preheat Pastry Creations until the ‘Ready’light illuminates.4. Prepare pastry bases by placing 1 sheet of filopastry onto work surface. Use melted butter tolightly brush each sheet of filo, brush the firstsheet then top with second sheet, brush againwith butter and repeat with last sheet.5. Fold pastry one short edge to other short edge anduse large base pie cutter as guide to cut out 2pastry bases with a knife. Place pastry bases intopie maker and fill with 1 ⁄3 cup of spinach mixture.6. Close lid and cook for 6-8 minutes or until pastryis golden.Parmesan vegetable pies1⁄2 cup water50g ( 1 ⁄3 cup) diced potato50g ( 1 ⁄3 cup) diced pumpkin30g small broccoli florets2 teaspoons cornflour2 teaspoons water, extraSalt and pepper, to taste1⁄4 cup grated Parmesan cheese1. Combine water, potato and pumpkin in asaucepan. Cook over moderate heat for 4minutes, add broccoli and cook until tender,approximately 2 minutes.2. Blend cornflour with water, add to vegetables andstir until mixture boils and thickens. Season withsalt and pepper, if desired. Allow to cool.3. Preheat Pastry Creations until the ‘Ready’light illuminates.4. Prepare pastry bases and tops. Use 1 ⁄3 cup ofmixture per pie and sprinkle with Parmesancheese before placing pastry tops into position.5. Cook for 8 minutes or until golden brown.R6

Pastry Creations savoury recipesItalian vegetable pies2 teaspoons olive oil1⁄4 cup chopped leek1⁄3 cup vegetable stock50g ( 1 ⁄4 cup) char grilled eggplant, chopped50g ( 1 ⁄4 cup) roasted capsicum, chopped1 tablespoon tomato paste1 tablespoon chopped black olives2 teaspoons finely chopped basil1 teaspoon cornflour1 teaspoon waterSalt and pepper, to taste1. Heat oil in saucepan and lightly saute leek for 2minutes. Add stock, eggplant, capsicum, tomatopaste, olives and basil. Stir and cook for2 minutes.2. Blend cornflour with water, add to vegetables andstir until mixture boils and thickens. Season withsalt and pepper, if desired. Allow to cool.3. Preheat Pastry Creations until the ‘Ready’light illuminates.4. Prepare pastry bases and tops. Use 1 ⁄3 cupof mixture per pie.5. Cook for 8 minutes or until golden brown.Bacon and mushroom pies2 bacon rashers (1⁄4 cup), rind removedand finely chopped1⁄3 cup chopped onion1⁄4 cup chicken stock80g button mushrooms, chopped1 tablespoon chopped parsley1 teaspoon grain mustard2 teaspoons cornflour2 teaspoons waterSalt and pepper, to taste1. Combine bacon and onion in a saucepan andcook for 2 minutes, add stock, mushrooms,parsley and mustard.2. Blend cornflour with water, add to mushroommixture and stir until mixture boils and thickens.Season with salt and pepper, if desired. Allowto cool.3. Preheat Pastry Creations until the ‘Ready’light illuminates.4. Prepare pastry bases and tops. Use 1 ⁄3 cupof mixture per pie.5. Cook for 8 minutes or until golden brown.R7

Pastry Creations savoury recipesSweet potato and herb quiche1 teaspoon butter1⁄3 cup chopped leek100g ( 1 ⁄2 cup) diced sweet potato2 x 60g eggs lightly beaten1⁄4 cup cream2 tablespoons finely chopped herbs(parsley, basil)Salt and pepper, to taste1. Heat butter in saucepan, and lightly saute leek for2 minutes, remove from heat. Combine in a bowlleek, sweet potato, eggs, cream and herbs.Season with salt and pepper.2. Preheat Pastry Creations until the ‘Ready’light illuminates.3. Prepare pastry bases only. Use 1 ⁄3 cup ofmixture per pie.4. Cook for 10-12 minutes or until quiches arecooked and pastry is golden brown.R8

Pastry Creations sweet recipesPear and lime pies1 x 425g can pears in natural juice,drained, reserve juice1⁄4 cup reserved pear juice1⁄4 cup fresh lime juice1 tablespoon sugar2 teaspoons cornflour2 teaspoons water1. Chop pears into small pieces. Combine in asaucepan with pear juice, lime juice and sugar.2. Blend cornflour with water, add to pears and stiruntil mixture boils and thickens. Allow to cool.3. Preheat Pastry Creations until the ‘Ready’light illuminates.4 Prepare pastry bases and tops. Use 1 ⁄3 cupmixture per pie.5. Cook for 8 minutes or until golden brown.Apricot and coconut pies1 x 425g can apricot halves in natural juice,drained, reserve juice1⁄3 cup reserved apricot juice2 tablespoons toasted coconut1 tablespoon maple syrup2 teaspoons glace ginger2 teaspoons cornflour2 teaspoons water1. Chop apricots into small pieces. Combine in asaucepan with apricot juice, coconut, maplesyrup and ginger.2. Blend cornflour with water, add to apricots andstir until mixture boils and thickens. Allow to cool.3. Preheat Pastry Creations until the ‘Ready’light illuminates.4. Prepare pastry bases and tops. Use 1 ⁄3 ofmixture per pie.5. Cook for 8 minutes or until golden brown.Quick Christmas fruit pies2⁄3 cup mixed dried fruit1⁄4 cup orange juice2 tablespoons brown sugar1 tablespoon butter1⁄2 teaspoon ground mixed spice2 teaspoons brandy2 teaspoons cornflour2 teaspoons water1. Combine fruit, juice, sugar, butter, mixed spice andbrandy in a saucepan. Cook over moderate heatfor 2 minutes.2. Blend cornflour with water, add to fruit and stiruntil mixture boils and thickens. Allow to cool.3. Preheat Pastry Creations until the ‘Ready’light illuminates.4. Prepare pastry bases and tops. Use 1 ⁄3 cup ofmixture per pie.5. Cook for 8 minutes or until golden brown.Blackberry pies1 x 425g can blackberries, drained, reserve juice1⁄3 cup reserved blackberry juice2 teaspoons cornflour2 teaspoons water2 teaspoons finely chopped mint1. Heat juice in a saucepan, blend cornflour withwater, add to juice and stir until mixture boils andthickens. Remove from heat and add blackberriesand mint, stir gently to combine. Allow to cool.2. Preheat Pastry Creations until the ‘Ready’light illuminates.3. Prepare pastry bases and tops. Use 1 ⁄3 cupmixture per pie.4. Cook for 8 minutes or until golden brown.R9

Pastry Creations sweet recipesOrange custard tarts2 tablespoons custard powder1 tablespoon sugar1 cup (250ml) milk1 teaspoon grated orange rind1. Place custard powder and sugar in a saucepan.Blend with sufficient milk to make a smoothpaste. Gradually stir in remaining milk.2. Slowly bring to the boil, stirring continuously.Reduce heat and simmer for 2 minutes, stirin orange rind. Allow to cool.3. Preheat Pastry Creations until the ‘Ready’light illuminates.4. Prepare pastry bases only. Use 1 ⁄3 cup custardper pie.5. Cook for 6-8 minutes or until golden brown.Plum and ginger pies1 x 200g can plums, drained, juice reserved1⁄4 cup reserved juice2 teaspoons finely chopped glace ginger2 teaspoons cornflour2 teaspoons water1. Combine plums, juice and ginger in a saucepan.Cook over moderate heat for 2 minutes.2. Blend cornflour with water, add to plums and stiruntil mixture boils and thickens. Allow to cool.3. Preheat Pastry Creations until the ‘Ready’light illuminates.4. Prepare pastry bases and tops. Use 1 ⁄3 cupmixture per pie.5. Cook for 8 minutes or until golden brown.Apple pies2 x 140g apple snack packs1⁄4 cup sugar (optional)2 tablespoons lemon juice1⁄2 teaspoon grated lemon rind2 teaspoons cornflour2 teaspoons water1. Combine apple, sugar, lemon juice and rindin a saucepan. Cook over moderate heat for2 minutes.2. Blend cornflour with water, add to apple and stiruntil mixture boils and thickens. Allow to cool.3. Preheat Pastry Creations until the ‘Ready’ lightilluminates.4. Prepare pastry bases and tops. Use 1 ⁄3 cupmixture per pie.5. Cook for 8 minutes or until golden brown.Raspberry pies1 cup fresh or frozen raspberries1 tablespoon honey1 tablespoon orange juice2 teaspoons finely chopped mint2 teaspoons cornflour2 teaspoons water1. Combine raspberries, honey, juice and mint in asaucepan. Cook over moderate heat for 2 minutes.2. Blend cornflour with water, add to berries and stirgently until mixture boils and thickens.Allowto cool.3. Preheat Pastry Creations until the ‘Ready’light illuminates.4. Prepare pastry bases and tops. Use 1 ⁄3 cupmixture per pie.5. Cook for 8 minutes or until golden brown.R10

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