Test Kitchen notes
Amp up the seafood in this pie with scallops, cooked prawns and mussels, if desired.
Test Kitchen notes
Pies and lamb korma filling will keep for up to 3 months in airtight containers in the freezer. Thaw in fridge overnight. Reheat the pies in pie maker for 12 minutes.
Peaches & cream pies
PREP + COOK TIME 20 MINUTES MAKES 6
2 sheets frozen shortcrust pastry, thawed
2 sheets frozen puff pastry, thawed
200g cream cheese, softened
½ cup (160g) apricot jam
410g can peach slices in juice, drained
1 egg, beaten lightly
2 tablespoons apricot jam, extra vanilla ice-cream, to serve
1 Lightly grease and preheat a 4-hole (⅓-cup/80ml) pie maker.
2 Using pastry cutter, cut six large rounds (11cm) from shortcrust pastry and six small rounds (9.5cm) from puff pastry. Line prepared holes with shortcrust pastry rounds, pressing into base and side.
3 Spread 1 tablespoon cream cheese and 2 teaspoons jam on pastry bases. Arrange 4 peach slices on top, followed by 1 teaspoon cream cheese. Top with puff pastry rounds; press edges to seal. Brush tops with egg.
4 Close lid; cook pies for 5 minutes or until golden. Remove pies; transfer to a wire rack. Repeat with remaining pastry rounds, filling and egg to make 6 pies in total.
Microwave extra jam in a small heatproof bowl on HIGH
