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The ultimate chicken pie recipe

Looking for something impressive (but quite easy) to make this weekend? Look no further than this scrumptious pie. Served with a salad, it’s a delicious meal for summer that will impress the entire family. Serves: Four to six Preparation time: 15 minutes Cooking time: 40 minutes Ingredients: <ul> <li>4 tablespoons butter</li> <li>1/4 cup onion, chopped</li> <li>1/4 cup celery, chopped</li> <li>1/4 cup carrot, chopped</li> <li>1/4 teaspoon salt</li> <li>2 tablespoons flour</li> <li>2 cups milk</li> <li>1/2 cup thick cream</li> <li>1 cube chicken stock, dissolved in hot water</li> <li>2 cups chicken, cooked and chopped</li> <li>1/2 cup frozen peas</li> <li>1/2 teaspoon fresh thyme plus more for garnish if desired</li> <li>Frozen shortcrust pastry</li> <li>Fozen puff pastry</li> <li>1 egg</li> </ul> Method: <ol> <li>Allow puff pastry to thaw at room temperature and then gently unfold.</li> <li>In a large pot, melt butter over medium high heat.</li> <li>Add onion, celery, carrot, and salt and sauté until onions are translucent and vegetables start to get tender.</li> <li>Sprinkle flour over vegetables and cook for one to two minutes.</li> <li>Gradually whisk in milk, cream and chicken stock, and bring to a slow boil.</li> <li>Simmer gently over medium heat until sauce begins to thicken (should take about five minutes).</li> <li>Turn heat to low, and add chicken, peas and thyme.</li> <li>Preheat oven to 220.</li> <li>Line the base and side of a pie dish with the shortcrust pastry. Trim the edge. Line with baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove the paper, rice or dried beans and bake for a further 8 minutes, or until pastry is lightly golden. Remove from oven and let cool a little.</li> <li>Pour chicken mixture into a baking dish.</li> <li>Place the puff pastry over the top to enclose the filling. Use a small, sharp knife to trim the edge.</li> <li>Using a pastry brush, brush egg onto the top of the puff pastry.</li> <li>Bake for 30 to 35 minutes. The puff pastry will be a deep golden brown colour.</li> <li>Cool for 5 minutes before serving.</li> </ol> Image credit: Shutterstock

Food & Wine

Shepherd’s pie with sweet potato topping

Not only is this dish the perfect comfort food for a chilly evening, but it’s also a meal with an interesting history. Made to use up any leftover meat, Shepard’s pie dates back to the 1790s. When it is made with beef it's called cottage pie and if it is made with lamb, then it's shepherd's pie. The sweet potato really spices this recipe up a bit to give it some kiwi flavour. Ingredients: <ul> <li>2 tbsp. butter, olive or coconut oil</li> <li>1 brown onion, finely chopped</li> <li>2 medium carrots, medium diced</li> <li>2 celery sticks, medium diced</li> <li>450g lamb mince</li> <li>1 ½ (375ml) cups beef stock</li> <li>1 tbsps. Worcestershire sauce</li> <li>40g tomato paste</li> <li>2 large sweet potatoes, peel and cut to quarters</li> <li>2 more tbsps. of butter</li> <li>Dash of cream or full fat milk</li> <li>½ cup mozzarella cheese grated</li> <li>¼ cup parmesan cheese, grated</li> <li>Freshly ground salt and pepper</li> </ul> Method: <ol> <li>Preheat oven to 180°C for a fan forced oven.</li> <li>Heat butter in a large pan and on a medium heat add onions, carrot and celery.</li> <li>Cook stirring for 5 minutes or until vegetables are softened.</li> <li>Add lamb and cook until browned, for about 5-8 minutes, squashing any lumps with a fork.</li> <li>Add beef stock, Worcestershire sauce and tomato paste.</li> <li>Season with salt and pepper.</li> <li>Reduce heat to low, stirring occasionally and cook for 30 - 40 minutes or until sauce thickens.</li> <li>When meat sauce has thickened, spoon into an oven proof dish and spread with mashed sweet potatoes.</li> <li>Sprinkle with the two cheeses.</li> <li>Bake 20 minutes or until the top is golden and juices are bubbling through.</li> <li>Serve with some simple steamed broccoli.</li> </ol> Image: Getty

Food & Wine

Shepherd’s pie

For a hearty meal that is sure to satisfy, this family favourite Shepherd’s pie will be a hit with young and old alike. Serves: 4 Ingredients: <ul> <li>1 tablespoon olive oil</li> <li>1 brown onion, diced</li> <li>2 carrot, finely diced</li> <li>500g beef mince</li> <li>2 tablespoon tomato paste</li> <li>400g can peeled tomatoes</li> <li>1 cup beef stock</li> <li>1 teaspoon Worcestershire sauce</li> <li>1 teaspoon mixed herbs</li> <li>750g potatoes, washed, peeled and chopped</li> <li>¼ cup milk</li> <li>50g butter</li> <li>Salt and pepper, to season</li> </ul> Method: <ol> <li>Preheat the oven to 180°C. Heat olive oil in a frying pan and cook onion and carrots for 5 minute or until softened. Add mince and cook for three minutes or until browned.</li> <li>Season with salt and pepper. Stir through tomato paste, tomatoes, stock, Worcestershire sauce, and herbs. Cover and simmer on low for 15 minutes. Remove lid and cook for a further 10 minutes.</li> <li>Meanwhile, add potatoes in saucepan of salted water. Boil and reduce to simmer. Cook until tender. Drain well and mash with butter and milk until smooth. Season with salt and pepper to taste.</li> <li>Spread beef mixture evenly in an ovenproof baking dish. Spoon potatoes into large pastry bag fitted with star tip. Pipe rosettes over beef mixture. Place in oven and cook for 30 minutes or until topping is browned. </li> </ol> Image: Getty

Food & Wine

Pumpkin and chicken red curry

If you’re feeling like Thai food tonight, but the take-out menus away and give this pumpkin and chicken curry recipe a try. We bet you’ll be converted! Serves: 4 Ingredients: <ul> <li>1 small pumpkin, halved, peeled and cubed</li> <li>2 shallots, chopped</li> <li>3 cloves of garlic, chopped</li> <li>1 tablespoon of red curry paste</li> <li>2 tablespoons of water</li> <li>1 can of unsweetened coconut milk</li> <li>2 tablespoons of Asian fish sauce</li> <li>1 lime, juiced</li> <li>2 teaspoons of brown sugar</li> <li>3 tablespoons of peanut oil</li> <li>0.5kg of chicken breast, cut into pieces</li> <li>2 tablespoons of fresh basil</li> <li>White rice to serve</li> </ul> Method: 1. In a large pot of boiling water, boil pumpkin until it begins to get tender, for about seven minutes. 2. Using a blender, blend shallots, garlic, curry paste and water until smooth. 3. In a bowl, mix coconut milk, fish sauce, lime juice and brown sugar. Stir until dissolved. 4. Heat two tablespoons of peanut oil in a large wok on medium heat. Add chicken, searing until lightly brown. Remove chicken from wok. 5. Add remaining oil to wok and return to heat. Add mixed curry sauce and cook, stirring. Add coconut milk mix and bring mixture to a boil. 6. Add pumpkin and chicken and let simmer until chicken is cooked through and pumpkin has grown tender. 7. Garnish with basil and serve with white rice. Image: Taste

Food & Wine

Slow-cooked meat pie hack dubbed a "game-changer"

A fan of a slow cooker has surprised others by using it to cook a meat pie, potatoes and mushy peas. Home cook Alison came up with the idea after seeing a similar meal online and posted it to the <a rel="noopener" href="https://www.facebook.com/groups/slowcookedwonders" target="_blank">Slow Cooker Wonders</a> Facebook group. "Husband's dinner tonight, hope it works!" she wrote. <img style="width: 500px; height:281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7842268/slow-cooker-1.jpg" alt="" data-udi="umb://media/7f3bbd4791454a5faa4d29fa4ff8fd04" /> <div class="post_body_wrapper"> <div class="post-body-container"> <div class="post_body"> <div class="body_text redactor-styles redactor-in"> Many were fascinated by the idea. “I hope this comes out good, it’ll revolutionise teatime,” said one. “I need to know too, please, would be a game changer for me.” Others were surprised by the backlash, as group members were quick to criticise. “Those mushy peas (are) definitely going to run all over the pie lid and potatoes! Good idea if it works, but I would definitely put a few air holes in that pie lid or it might explode,” one group member pointed out. “Why can’t people just be kind? She’s cooking, it’s her husband. Are you eating it? No, her husband is. What’s wrong with experimenting and trying things? Jeez, get a grip,” said one. “The peas will soggy it all and potatoes won’t cook. Intrigued.” Alison did not mention how the meal went or whether her husband enjoyed it. Photo credits: Facebook </div> </div> </div> </div>

Food & Wine

Sweet potato crusted shepherd’s pie

Take out your casserole and try this recipe for the weekend. Serves 4 Ingredients: <ul> <li>1kg sweet potato, peeled, diced</li> <li>150g butter</li> <li>Salt and black pepper</li> <li>3 tbsp olive oil</li> <li>1 onion, finely sliced</li> <li>1 carrot, finely diced</li> <li>1 stick celery, finely diced</li> <li>2 clove garlic, finely chopped</li> <li>500g lamb mince</li> <li>2 tbsp tomato paste</li> <li>2 tbsp Worcestershire sauce</li> <li>½ cup red wine, optional</li> <li>1 cup chicken stock</li> <li>1 x 400g tin tomato</li> <li>1 cup frozen peas</li> <li>½ cup grated cheddar cheese</li> <li>Green leaf salad, to serve</li> </ul> Method: <ol> <li>Steam or boil the sweet potato until cooked and soft then drain, mash and mix with the butter, salt and pepper to taste. Set aside.</li> <li>Heat a medium saucepan over a high heat, add the olive oil, onion, carrot, celery, garlic and lamb.</li> <li>Season with a little salt and cook over a medium to high heat to colour the lamb and cook the vegetables, stirring to break up with a spoon as it is cooking. Add the tomato paste and continue to cook for another minute then add the Worcestershire sauce, red wine, chicken stock and tinned tomato and cook over a low heat, stirring occasionally, for approx. 30 minutes.</li> <li>Preheat the oven to 190C. Adjust the seasoning of the lamb ragu then spoon the lamb mix into a baking dish, stir through the peas and top evenly with the mash sweet potato. Cover with the cheddar then bake for 15 -20 minutes before serving with a green salad if preferred.</li> </ol>

Food & Wine

A sweet treat: apple pie from Milan

Serves 8 Is there anything better than a delicious home cooked apple pie? Get ready for rave reviews to roll in! “I have such beautiful memories of my early days in Lombardy. The lessons I learned about family, food and tradition, and how intertwined they are, are at the heart of everything I do today,” says chef Alessandro Pavoni. “This dish reminds me of British apple pie. Russet apples have the perfect texture for it, plus they don’t release too much liquid. If they’re unavailable, use another similar apple that’s not too juicy, such as gala.” Ingredients <ul> <li>1 kg russet apples</li> <li>1/3 cup (80 ml) dry white wine finely grated zest of 1 lemon 180 g caster sugar</li> <li>1 pinch of fine salt</li> <li>¼ cup (40 g) sultanas 60 g mixed peel</li> <li>60 g unsalted butter 18 slices white sandwich bread, crusts removed</li> <li>1½ tablespoons dark rum Mascarpone Cream (to serve)</li> </ul> Directions Preheat the oven to 180°C. 1. Peel and core the apples and cut each one into 16 thin wedges. Place in a heavy-based saucepan over high heat with the wine, lemon zest and 90 g of the caster sugar. Bring to the boil, then reduce the heat to medium and cook, covered, for 10 minutes. Uncover, add the salt and cook for another 15 minutes or until the liquid has evaporated. 2 Remove from the heat, stir in the sultanas and mixed peel, then cover and set aside. 3. Beat the butter and remaining sugar with a wooden spoon until well combined. Use three-quarters of this mixture to butter the base and side of a 23 cm round springform cake tin. Completely line the base and side of the tin with the bread, cutting the slices to fit as necessary and reserving some for the top, pressing gently to secure them in place. 4. Fill with the apple mixture, then top with the remaining bread and spread the remaining butter mixture over the top. 5. Bake for 40 minutes or until the bread is lightly golden. Remove from the oven, immediately pour the rum over the top and set aside for 30 minutes. 6. Serve warm with a bowl of mascarpone cream on the side. Recipes from the book, <a href="https://www.penguin.com.au/products/9781921383380/lombardian-cookbook">A Lombardian Cookbook</a> by Alessandro Pavoni and Roberta Muir, with photography by Chris Chen, published by Lantern, RRP $59.99. Republished with permission of <a href="https://www.wyza.com.au/recipes/apple-pie-from-milan.aspx">Wyza.com.au.</a>

Food & Wine

4 Ingredients: Delicious shepherd's pie

This recipe serves eight. Serve up the perfect winter warmer dish with just only four ingredients! Ingredients <ul> <li>500g lean beef mince </li> <li>300g fruit chutney </li> <li>800g potatoes, peeled, boiled and mashed </li> <li>¾ cup (75g) grated cheddar cheese</li> </ul> Directions 1. Preheat oven 180˚C. 2. In a nonstick frying pan over moderate heat, brown the mince, season and stir through chutney. Reduce heat and simmer for 8 minutes. 3. Pour into a casserole dish, top evenly with mashed potato and sprinkle with grated cheese (a combination of cheddar and parmesan is also nice). 4. Bake for 20 to 30 minutes or until cheese is nice and bubbly. Tips Slice a tomato or two over the mince before topping with potato or finely chop in any number of vegies to the mix. It’s the delicious sweet and savoury flavour of the chutney that the children like. Serve with healthy steamed greens. Featured in <a href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2F4-ingredients-menu-planning-kim-mccosker%2Fprod9780980629491.html">4 Ingredients: Menu Planning</a> By Kim McCosker, RRP $24.95. Written by Kim McCosker. Republished with permission of <a href="https://www.wyza.com.au/recipes/4-ingredients-shepherds-pie.aspx">Wyza.com.au.</a>

Food & Wine

This beef red wine pie will melt in your mouth

These tasty pies are full of flavour and a great winter warmer! Recipe reproduced with permission. © 2015 National Heart Foundation of Australia. For more healthy recipes visit <a rel="noopener" href="http://www.heartfoundation.org.au/recipes" target="_blank">www.heartfoundation.org.au/recipes</a> or speak to the Heart Foundation’s Health Information Service on 1300 36 27 87. Ingredients 2 tsp peanut oil* 1 large onion, chopped 2 cloves garlic, crushed 1kg beef chuck steak trimmed of all fat and cubed* 2 tbs plain flour 200g Swiss brown mushrooms, quartered 2 tbs fresh thyme chopped 2 tbs fresh parsley chopped 2 sheets canola puff pastry defrosted 1 tbs reduced fat milk* 375ml red wine 375ml reduced salt beef stock 2 carrots thinly sliced 2 tbs reduced salt tomato paste Mashed potato and steamed beans to serve *Products available with the Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick. Method <div id="ctl00_PlaceHolderMain_ctl10__ControlWrapper_RichHtmlField" class="ms-rtestate-field"> 1. Preheat the oven to 200°C. You will need 6 x 2 cup capacity ovenproof pie dishes. 2. Heat the oil in a large pot, add the onion and cook over a medium heat for 5 minutes or until golden. Add the garlic and the beef and cook for 5 minutes until the beef is browned. 3. Add the flour and tomato paste and cook for a further 2 minutes, stirring constantly. Stir in the red wine and stock and bring to the boil. Add the carrots, mushrooms and chopped thyme. Reduce the heat, cover and simmer for about 1 hour then remove the lid and cook for a further 45 minutes until the beef is tender and the sauce is reduced and thickened. Stir through the parsley, transfer to a bowl and allow the filling to cool completely. 4. Using the top of a pie dish as a guide, cut 6 circles from the pastry, about 2cm larger than the dish. Spoon the cooled filling into the dishes. Brush the edges of each pastry circle with a little water then cover the dishes (damp side down); pressing the pastry to the side of the dish to seal. Cut a small cross in the top of each pie, insert a sprig of thyme and lightly brush with milk. 5. Bake for 20-25 minutes or until the pastry is crisp and golden and the filling is hot. Serve the pies with mashed potato and steamed beans. Would you try this delicious pie? Let us know in the comments below. Republished with permission of <a href="https://www.wyza.com.au/recipes/beef-and-red-wine-pies.aspx">Wyza.com.au</a> </div>

Food & Wine

Warming pumpkin and lentil dahl

With red lentils and orange pumpkin, this dahl will leave you feeling as bright as it looks. There’s a little bit of slow simmering to be done here, but once you’ve tasted the effect of letting the flavours of the curry powder, stock and vegies infuse together, you’ll agree it’s worth it. Time to prepare: 45 minutes Serves: 2 Ingredients: ½ red onion 1 birdseye chilli 400g pumpkin 1 cube vegetable stock ½ cup red lentils 150g baby spinach leaves 1 tbs olive oil 1 tbs mild curry powder 2 cups hot water 1 can diced tomatoes ¾ cup brown rice 3 cups water 4 tbs plain Greek yoghurt Directions 1. To prepare the ingredients, finely chop the red onion and long red chilli (deseeded). Peel the pumpkin and cut it into 2cm cubes. Crumble the vegetable stock. Rinse the red lentils and wash the baby spinach. 2. Heat the olive oil in a medium saucepan over a medium-high heat. Add the red onion and cook for 5 minutes or until the onion is soft. Add the mild curry powder and long red chilli and cook for 1 minute or until fragrant. Add the pumpkin and cook, stirring, for 1 minute. 3. Add the vegetable stock cube, hot water, diced tomatoes, and the red lentils to the pan, stirring with a wooden spoon. Bring to the boil. Reduce the heat to medium and simmer for 30-35 minutes, or until the lentils and pumpkin are tender. Stir intermittently to ensure the lentils do not stick to the base of the pan. Remove from the heat and stir through the baby spinach. 4. Meanwhile, place the brown rice and water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft and the water is absorbed. 5. Divide the dahl between bowls and serve with the Greek yoghurt. <div class="article-body"> Recipe supplied by <a rel="noopener" href="http://www.dpbolvw.net/click-8340400-12931890" target="_blank">HelloFresh</a>. </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/warming-pumpkin-and-lentil-dahl.aspx" data-title="Warming pumpkin and lentil dahl | WYZA" data-description="With red lentils and orange pumpkin, this dahl will leave you feeling as bright as it looks - wyza.com.au"> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-9dc2f3c2-c87e-44d7-8484-1873a8d8d70e">Written by Wyza. Republished with permission of <a href="https://www.wyza.com.au/recipes/warming-pumpkin-and-lentil-dahl.aspx">Wyza.com.au.</a></div> </div> </div>

Food & Wine

Delicious chicken pie

In just 35 minutes, this hearty chicken pie will be ready to be served up, hot and fresh - it's sure to keep you warm this winter. Ingredients <ul> <li>1 tbs olive oil*</li> <li>460g skinless chicken breast, trimmed of fat, cut into 5-cm strips*</li> <li>200g mushrooms, sliced </li> <li>250g can chicken soup*</li> <li>1/2 cup frozen peas*</li> <li>1/2 tbs low fat Greek-style yoghurt</li> <li>Cracked black pepper, to season</li> <li>1 bunch broccolini, stalks trimmed </li> <li>1 1/2 sheets reduced fat puff pastry, thawed*</li> <li>1/2 egg yolk, beaten* </li> <li>Steamed vegetables or green salad, to serve</li> </ul> Method 1. Preheat oven to 200°C (180°C fan-forced). <div>2. Heat 1/2 tablespoon of the olive oil in a large frypan and brown chicken strips for 1 to 2 minutes on each side. Remove chicken from pan and set aside.</div> <div> 3. Heat remaining oil and sauté mushrooms for 2 minutes.</div> <div> 4. Return chicken to pan with mushrooms; add soup, peas and Greek yoghurt. Season with cracked pepper. Bring to the boil, then turn off the heat.</div> <div> 5. Transfer mixture to a pie dish approximately 28 cm x 21 cm.</div> <div> 6. Arrange broccolini on top of chicken filling.</div> <div> 7. Cover pie dish with puff-pastry sheets, cut a hole in the centre using a sharp knife and press down edges with the prongs of a fork.</div> <div> 8. Brush pastry surface with beaten egg yolk and cook in oven for 25 minutes.</div> 9. Serve with extra steamed vegetables or salad. Republished with permission of<a href="https://www.wyza.com.au/recipes/chicken-pie.aspx"> Wyza.com.au.</a>

Food & Wine

Delicious apple pie

A warming slice of apple pie is a classic dessert and a perfect finish to any meal! Ingredients: Pastry: <ul> <li>185g butter, chilled</li> <li>335g flour</li> <li>75g sugar</li> <li>2 teaspoons milk</li> <li>2 eggs</li> </ul> Filling: <ul> <li>6 Granny Smith apples</li> <li>110 g brown sugar</li> <li>2 teaspoons ground cinnamon</li> <li>45g unsalted butter</li> <li>40g pecans, chopped</li> </ul> To serve: <ul> <li>1-2 eggs, whisked to become an egg wash</li> <li>Raw sugar, to finish</li> </ul> Directions: Pastry 1. Grate the chilled butter into a food processor then add the flour, sugar, milk and eggs and blend until the mix forms a dough. Do not overwork at this will make the dough tough. 2. Remove from the food processor and gently knead until the dough is well combined. 3. Wrap in plastic wrap and place in the refrigerator for 30 minutes before rolling. Filling 4. While the pastry is resting, core and peel the apples then chop into 2cm cubes. 5. Place the apples in a pot with the brown sugar, cinnamon and butter then gently cook for 25 minutes until the apple is tender. Once the apple is cooked, allow the mix to cool then stir the pecans into the mix. To serve 6. Preheat oven to 160°C. 7. Cut the dough in half then roll 1 piece of pastry into a circle large enough to fit into a deep tart shell. 8. Gently lift the pastry into the tart shell, pushing the pastry into the sides. Trim the edges to fit. 9. With the remaining pastry, roll to 5mm thick and cut into ribbons. Fill the pastry shell with the cooked apple mix, then criss-cross the pastry over the top of the pie. 10. Egg wash the apple pie then sprinkle with raw sugar. Place in oven and bake for 40 minutes. 11. Remove, allow to cool slightly and then serve. This recipe is featured in <a href="https://smudgeeats.com.au/product/flavours-of-sydney/">Flavours of Sydney 2nd Edition</a>. Republished with permission of <a href="https://www.wyza.com.au/recipes/centennial-homestead-apple-pie.aspx">Wyza.com.au</a>.

Food & Wine

Kmart fans meltdown as cult favourite disappears from shelves

Kmart fans have expressed their dismay after one of the discount retailer's most sought after kitchen appliances has disappeared from shelves. The $29 pie maker, that even has its own Facebook page with over 16,000 members, is currently unavailable in stores because of its sheer popularity. The affordable and versatile pie maker can be used to create pies, scones, quiches and even doughnuts all under 10 minutes. <img width="500" height="300" src="https://oversixtydev.blob.core.windows.net/media/7819833/kmart-pie-maker_500x300.jpg" alt="Kmart -pie -maker"/> "When your 3 Kmarts in the area are sold out of pie makers and they don't know when the next delivery is -- why?!" one shopper wrote on the Kmart Pie Maker Recipes Australia Facebook page. "The pie maker continues to be sold out. Kmart has even removed it from their website now!" another added. "Kmart have them for $29 but most stores are sold out and I believe from comments today online they have disappeared?" one fan wrote. According to <a href="http://www.news.com.au" target="_blank">news.com.au</a>, Kmart has confirmed that the pie maker has sold out but the retailer hopes to have them back on shelves in September. "Due to popular demand the Kmart pie maker is currently sold out," the spokesman said. "Deliveries of stock will arrive in stores across the next six weeks with a larger shipment due in September. We thank our customer for their patience." Last month, one Kmart shopper revealed how she used her pie maker to create Nutella filled doughnuts only using eight ingredients. Others have shared their creative recipes using the pie maker, which include making cupcakes, muffins and quiche. Do you own the Kmart pie maker? If so, share how you use it in the comments below.

Money & Banking

The latest Kmart $29 hack fans are going crazy for

It’s the $29 Kmart pie maker that has sent social media users into a tizzy. Why you may wonder (or not)? Not only can it create pies, pizzas and even pancakes in minutes, but a mum has discovered it can create a Nutella filled doughnut in less than 10 minutes. <img width="411" height="308" src="https://cdn.newsapi.com.au/image/v1/e601fabc5bbc2db5de1c2b183b548213" alt="The inside of the doughnut is filled with Nutella." style="display: block; margin-left: auto; margin-right: auto;"/> Posting to the Kmart Mums Australia Facebook page, group member Linda says the discount department store’s $29 pie maker can create the delicious treat in just eight minutes. And that it seems is enough to send a page into meltdown, with the post receiving more than 600 comments of praise and delight. <img width="316" height="421" src="https://cdn.newsapi.com.au/image/v1/7e5774d6579d656209c93aa1d18119e1?width=316" alt="The ingredients will take under 10 minutes to cook. <a class="capi-image" capiid="981bcfc2e71c0db2d63a36ce23aaebeb"></a>" style="display: block; margin-left: auto; margin-right: auto;"/> Th pie maker, which creates your traditional pie, can easily be utilised to make many other concoctions. Instead of using pastry and mince in the shells of the pie maker, users have shared ways to create other treats by using bread, eggs, flour, pancake mixture and even muffin batter to cook both sweet and savoury dishes. “I’m using my pie maker for cupcakes & muffins more than pies,” one person commented. “I made them too but put maple syrup in the middle,” another added. “Made quiche in mine, school lunch sorted,” one woman suggested for a savory option. <img width="399" height="300" src="https://cdn.newsapi.com.au/image/v1/f82caf78dc962cdd0a1369dbbd6d439f" alt="The pancake pies use batter and a filling of your choice." style="display: block; margin-left: auto; margin-right: auto;"/> Instead of using Nutella, one user put a small piece of solid chocolate into the centre and used pancake mixture instead. How to make Nutella Doughnut: Makes: 12 doughnuts. Ingredients: <ul> <li>1 cup self raising flour</li> <li>¼ cup caster sugar</li> <li>¾ cup milk</li> <li>2 eggs</li> <li>dash of vanilla essence</li> <li>2 tablespoons vegetable oil</li> <li>60g melted butter</li> <li>Nutella (1 teaspoon for each doughnut)</li> </ul> For the doughnut coating <ul> <li>1 cup caster sugar</li> <li>1 teaspoon cinnamon powder</li> </ul> Method: 1. Put self raising flour, melted butter and caster sugar in a mixing bowl. 2. In a separate jug, add milk, eggs, vanilla essence and vegetable oil. 3. Pour mixture in to flour mix, whisking until combined. 4. Heat up pie maker, and spoon in mix until it’s just below 3/4 full. 5. Gently dollop the teaspoon of Nutella into the centre of each doughnut mix. 6. Close the lid and cook for 8-10 minutes. They will be cooked fully when spring to the touch. 8. Remove doughnuts from pie maker, brush all over with butter and toss through doughnut coating.\ <img width="415" height="234" src="https://cdn.newsapi.com.au/image/v1/77328cd52657021d14f2b38437386416" alt="Some try putting jam or maple syrup in the centre of the pancake pies instead of Nutella." style="display: block; margin-left: auto; margin-right: auto;"/>

Food & Wine

Strawberry and rhubarb pie

There’s not much nicer for dessert than a slice of a sweet fruit pie. Combine this strawberry and rhubarb filling recipe with your favourite flakey pastry for a decadent treat you’ll be raving about. Ingredients: <ul> <li>3 ½ cups chopped rhubarb</li> <li>3 ½ ups strawberries, sliced</li> <li>1 tablespoon lemon juice</li> <li>½ cup granulated sugar</li> <li>¼ cup brown sugar</li> <li>⅛ cup cornflour</li> <li>¼ teaspoon salt</li> <li>2 tablespoons butter</li> <li>Raw sugar</li> <li>1 egg</li> <li>1 tablespoon water</li> </ul>

Food & Wine

Cherry Pie

Try out this delicious, easy dessert classic yourself to bring sweetness and colour to your tabletop. Ingredients: <ul> <li>1 cup of sugar (adjust according to the sweetness of your cherries)</li> <li>4 cups of sweet cherries, pitted</li> <li>¼ cup of flour</li> <li>½ teaspoon of cinnamon</li> <li>One double-crust pie crust</li> </ul> Method: <ol> <li>In a large zip-loc bag, add cherries, flour, sugar and cinnamon and toss.</li> <li>Preheat oven to 220°C.</li> <li>Place pastry in pie pan. Add tossed filling.</li> <li>Place top crust over pie. Cut ventilation slits and flute pie edges. Bake for 25 minutes.</li> <li>Reduce heat to 175°C and bake for an additional 25 to 30 minutes.</li> <li>Let cool – length of time with depend if you want to serve warm or cool. Cut and serve.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/08/pumpkin-pie/">Classic pumpkin pie</a> <a href="/lifestyle/food-wine/2015/07/apple-butterscotch-pie/">Apple and butterscotch pie</a> <a href="/lifestyle/food-wine/2015/07/pecan-pie/">Pecan pie</a>

Food & Wine

Roasted pumpkin and rice salad

The pumpkin roasts in the oven while the rice cooks on the stovetop, then you can potter around and make the dressing at your leisure. Serves: 4 to 6 as a meal, 6 to 8 as a side Ingredients: <ul> <li>2 tablespoons extra virgin olive oil</li> <li>600g peeled, deseeded pumpkin, chopped into 2cm cubes (about 800g with the skin and seeds still intact)</li> <li>1 cup brown rice, rinsed in running water until it runs clear</li> <li>1 clove garlic</li> <li>good pinch of flaky sea salt</li> <li>½ teaspoon honey</li> <li>Juice of 1 orange</li> <li>2 tablespoons white wine vinegar</li> <li>2 tablespoons sesame oil</li> <li>2 tablespoons peanut oil</li> <li>6 spring onions, thinly sliced</li> <li>4 sticks celery, trimmed and cut into 1cm slices</li> <li>¾ cup toasted pumpkin seeds</li> </ul> Method: 1. Preheat the oven to 200C and grease an oven dish with 1 tablespoon of the olive oil. Tip in the pumpkin and drizzle with the other tablespoon of oil. Bake for around 20-30 minutes, stirring occasionally, until the pumpkin is cooked and beginning to crisp up. Set aside. 2. While the pumpkin is cooking, put the well-washed rice in a medium saucepan with 450ml cold water. Cover and bring to the boil. Let simmer for 12 minutes, then turn off the heat (do NOT lift the lid) and let sit for 15 minutes. The rice should be perfectly cooked and all the water absorbed. 3. Next, make the dressing. Crush the garlic and salt together with the blade of a knife, then scrape into a screw-top jar. Add the honey, juice and vinegar and shake well. Add the oil and shake again until well mixed. Taste for balance and adjust accordingly. 4. When the rice and pumpkin have cooled down a little, tip both into a serving bowl. Add the spring onions and celery, then pour the dressing over the top and toss gently. Sprinkle the toasted pumpkin seeds on top and serve. 5. Best served at room temperature. This makes an excellent packed lunch or serve it alongside a piece of fish with some greens. Makes enough for four lunches or six to eight side dish servings. Written by Lucy Corry. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Maarten Holl/Stuff.

Food & Wine

Pumpkin and chickpea salad

This salad is tasty enough to enjoy as a main meal or serve as a side to roasted meals. Serves: 4 Ingredients: <ul> <li>2 tablespoon olive oil, with extra for greasing</li> <li>1 x 400g can chickpeas, drained rinsed</li> <li>½ butternut pumpkin, skin and seeds removed, cut into 2cm pieces</li> <li>60g spinach</li> <li>1 teaspoon ground cumin</li> <li>1 teaspoon sweet paprika</li> <li>1 tablespoon red wine vinegar</li> <li>Salt and pepper to taste</li> </ul> Method: 1. Preheat oven to 200°C. 2. Lightly grease large roasting pan with olive oil. Arrange pumpkin pieces in pan and sprinkle with cumin and paprika. Season with salt and pepper. Toss around so pumpkin pieces are well-coated. 3. Roast, turning vegetables once, for 20 to 25 minutes, until golden and tender. 4. Add the chickpeas to pan and roast a further five to eight minutes. Remove from the heat. Add spinach and toss together. 5. Whisk olive oil and vinegar together. Drizzle over pumpkin and chickpeas. Combine together and serve. Related links: <a href="/lifestyle/food-wine/2015/06/chicken-lettuce-cups/">Chicken lettuce cups</a> <a href="/lifestyle/food-wine/2015/05/broccoli-and-cheese-bake/">Broccoli and cheese bake</a> <a href="/lifestyle/food-wine/2015/05/crab-cakes/">Crab cakes with dill mayonnaise</a>

Food & Wine

Raw pecan pie

Years ago I made a delicious baked pecan pie, but I decided to make a raw one instead that provided that satisfying ‘caramelly-pecan pie’ taste. The only time-consuming aspect of this pie is that the nuts need to be activated — if they are only raw, you don’t get the same crunch and flavour. Makes: 12 pieces Ingredients: For the base <ul> <li>1 cup activated almonds</li> <li>1 cup activated pecans</li> <li>4 large Medjool dates, pitted</li> <li>¼ teaspoon dried ginger</li> <li>pinch of salt</li> </ul> For the caramel sauce <ul> <li>2 cups dates, pitted and soaked in boiling water for 10 minutes</li> <li>½ teaspoon pure vanilla essence (vanilla extract)</li> <li>pinch of salt</li> <li>2 teaspoons finely grated fresh ginger</li> <li>2 tablespoons lemon juice</li> </ul> For the topping <ul> <li>½ cup pecan halves</li> </ul> Method: 1. To make the base, combine the almonds, pecans, dates, ginger and salt in a food processor and blend until they are well combined but still slightly chunky. If you process them for too long, the nuts will become butter. 2. Press the mixture into a flat glass or metal pan (20 x 25 centimetres/8 x 10 inches), to make a layer about 1.5 centimetres (½ inch) high. 3. Place the dish in the freezer to harden while you prepare the rest of the ingredients. 4. To make the caramel sauce, drain and squeeze any excess water out of the dates. 5. Transfer the dates to the food processor and add the vanilla, salt, grated ginger and lemon juice. (There is no need to wash the food processer, because it has just had very similar ingredients in it.) Process well, until you have a spreadable caramel sauce with no big date chunks present. 6. Remove the base mixture from the freezer and evenly spread the caramel sauce over the base. 7. Press the pecans into the caramel sauce. 8. Refrigerate the pie for 2 hours, until it has set. 9. Slice small pieces and serve as is, or with a small dollop of cashew nut cream. It is rather sweet, so a small piece is perfect. Variation For a citrus twist, add the finely chopped rind of 1 orange to the caramel sauce. <img width="176" height="215" src="https://oversixtydev.blob.core.windows.net/media/7266070/book-cover_176x215.jpg" alt="Book Cover (5)" style="float: right;"/> Extracted from <a href="https://exislepublishing.com/product/feed-brain-cookbook/">Feed Your Brain: the Cookbook</a>by Delia McCabe available from <a href="http://www.exislepublishing.com/">www.exislepublishing.com</a> and wherever good books are sold. RRP $34.99. Image credit: Vanessa Russell.

Food & Wine

Coconut cream pie

Stuck on dessert ideas? Introduce this creamy, fresh coconut cream pie into your baking roster. Ingredients: <ul> <li>½ cup of sugar, extra ⅓ cup of sugar</li> <li>1 pie crust </li> <li>2 cups of light cream</li> <li>4 egg yolks</li> <li>¼ cup of corn starch</li> <li>3 tablespoons of butter</li> <li>1 cup of sweetened, shredded coconut</li> <li>2 ½ teaspoons of vanilla extract</li> <li>2 cups of whipping cream</li> <li> </li> </ul> Method: <ol> <li>Place piecrust in pie dish and bake according to instructions.</li> <li>In a saucepan, mix half cup of sugar and cornstarch.</li> <li>In a separate bowl, whisk cream and yolk together. Add to sugar mixture.</li> <li>Bring mixture to a boil on medium heat, stirring constantly.</li> <li>Allow to boil for one minute and remove from heat.</li> <li>Add butter, coconut, and one teaspoon of vanilla extract and stir.</li> <li>Cover mixture with plastic wrap placed directly on top and let sit for half an hour.</li> <li>Pour into crust, cover and chill for an additional half hour.</li> <li>Using an electric mixer, beat whipping cream at high speed. Add the remaining vanilla and sugar and beat, forming soft peaks.</li> <li>Spread or pipe over the pie.</li> <li>Garnish with toasted coconut shreds.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/08/pumpkin-pie/">Classic pumpkin pie</a> <a href="/lifestyle/food-wine/2015/02/strawberry-and-rhubarb-pie/">Strawberry and rhubarb pie</a> <a href="/lifestyle/food-wine/2015/02/apple-pie/">Apple pie</a>

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