Breville Pastry Creations BPI200 User manual

www.breville.com.au
odel BPI200 Issue 1/06
Breville is a registered trademark of Breville Pty. Ltd.
ABN 98 000 092 928
Breville Customer Service Centre
Australian Customers
✉Breville Customer Service Centre
PO Box 22
Botany NSW 2019
AUSTRALIA
☎Customer Service: 1300 139 798
Fax [phone]
Email Customer Service: [e-mail]
New Zealand Customers
✉Breville Customer Service Centre
Private Bag 94411
Greenmount
Auckland, New Zealand
☎Customer Service: 09 271 3980
Fax [phone]
Email Customer Service: [e-mail]
© Copyright. Breville Pty. Ltd. 2006
Pastry Creations is a trademark of Breville Pty. Ltd.
Due to continual improvements in design or otherwise,
the product you purchase may differ slightly from the
one illustrated in this booklet.

Instructions
Includes Recipes
BPI200
That’s the idea™

Contents
Page
Breville recommends safety first 4
Know your Breville Pastry Creations 6
Operating your Breville Pastry Creations 7
Care, cleaning and storage 9
Hints for best results 10
Recipes R1
2

Congratulations
on the purchase of your new Breville Pastry Creations™

Breville recommends safety first
We 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 any
electrical appliance and adhere to the following precautions:
Important safeguards for your Breville Pastry Creations
•Remove any packaging material and promotional
labels before using Pastry Creations for the
first time.
•Do not place Pastry Creations near the edge of a
bench or table during operation. Ensure the surface
is level, clean and free of water, flour, etc.
•Do not place Pastry Creations on or near a hot
gas or electric burner, or where it could touch
a heated oven.
•Do not attempt to operate Pastry Creations by any
method other than those described in this booklet.
•Always ensure Pastry Creations is turned off at the
power outlet and the cord is unplugged before
attempting to move the appliance, when not in use,
if left unattended and before disassembling,
cleaning or storing.
•When using Pastry Creations, provide adequate
air space above and on all sides of the appliance
for circulation.
•Do not touch hot surfaces. Remove the pies with
a heat-proof plastic spatula or tongs.
•To protect against electric shock do not immerse
the appliance, cord or power plug in water or any
other liquid.
•Keep the appliance clean. Follow the
cleaning instructions (Page 9).
4

5
•Unwind the cord fully before use.
•Do not let the cord hang over the edge of a table
or counter, touch hot surfaces or become knotted.
•This appliance is not intended for use by young
children or infirm persons without supervision.
•Young 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
supply cord, plug or appliance becomes damaged
in any way. Return the entire appliance to the
nearest authorised Breville service centre for
examination and/or repair.
•Any maintenance, other than cleaning, should be
performed at an authorised Breville Service Centre.
•This appliance is for household use only. Do not
use this appliance for anything other than its
intended use. Do not use in moving vehicles or
boats. Do not use outdoors.
•The installation of a residual current device (safety
switch) is recommended to provide additional
safety protection when using electrical appliances.
It is advisable that a safety switch with a rated
residual operating current not exceeding 30mA
be installed in the electrical circuit supplying
the appliance. See your electrician for
professional advice.
Important safeguards for all electrical appliances

Know your Breville Pastry Creations
6
Power ‘On’ light
indicates when the appliance
is switched on
Ready to bake light
indicates when the appliance has reached
the correct temperature and is ready to use
2 extra deep pie dishes
hold a minimum 1/3 cup measure
of filling each
Pastry Cutter
for perfectly round and
even pie bases and lids
Easy clean non-stick plates
with crimper seal
ensures pie edges
are completely sealed
Sturdy non-skid feet
Cord wrap
for easy storage
Cool touch handle
with locking latch holds the appliance
closed for perfectly sealed pies

Operating your Breville Pastry Creations
7
Before first use
•Remove any packaging material and promotional
labels. Wipe the cooking plates with a soft damp
cloth and dry thoroughly.
•Season the cooking plates (lid and base) with a
little vegetable oil and rub off the excess with
absorbent paper. Do not use spray on non-stick
coatings as this will effect the performance of the
non-stick surface on the cooking plates. After this
initial seasoning, there is no need to season the
plates after each use as the pastry leaves the
plates slightly seasoned.
•When using the Breville Pastry Creations for the
first time you may notice a fine smoke haze. This is
caused by the heating of some of the components.
There is no need for concern.
The pastry cutter provided cuts the pastry tops
and bases for your pies and is designed to
perfectly fit the Pastry Creations pie dishes. The
smaller cutter is for the pie top (See Fig. 1) and
the large cutter is for the pie base (See Fig. 2).
Note
If using pre-purchased frozen pastry sheets,
remove from the freezer in sufficient time for
thawing. One standard 25cm square pastry sheet
is sufficient for two pies. Prepare fillings
in advance.
Note
Pastry Creations is designed for making two pies
at a time. Uneven cooking or burning may occur
if only one pie is made.
Note
1. Insert the plug into a 230/240v power outlet.
Close the lid and switch the power on at the
power outlet. The red power ‘ON’ light will
illuminate and remain illuminated until the
appliance is switched off at the power outlet.
2. Allow the appliance to preheat for approximately
8 to 10 minutes. When the green ‘Ready’ light
illuminates, Pastry Creations is ready to use.
When baking the first two pies, it is
recommended to allow Pastry Creations to
preheat for two cycles to achieve the optimum
baking temperature. To preheat the Pastry
Creations for two cycles, allow the green ‘Ready’
light to illuminate then go out, then illuminate
again. Pastry Creations is ready to use when the
green ‘Ready’ light illuminates for the second time.
Note
Fig 1
Fig 2

3. Cut 2 pastry tops and 2 bases by positioning the
cutter over a flat sheet of pastry and press down
firmly into the pastry. Do not twist. Ensure the cut
is smooth around the edges (see Fig.3).
4. Place the pastry base into the centre of the pie
dish and gently press to mould to the shape of
the dish, ensuring the edges of the pastry
overlap the crimping area of the pie dish.
5. Spoon pre-cooked and cooled filling into the
pastry base. It is recommended that a 1⁄3cup of
filling be used unless specified in the recipe. Do
not overfill the pastry bases.
Do not use liquid ingredients only (such as
sauces, gravies and custard) or in large amounts
as the pie fillings, as they will overflow and
make the pastry soggy. Always combine with
solid ingredients.
Note
6. Place the pastry tops over the filling, ensuring the
edges of the pastry top are positioned evenly
over the pastry base edge.
7. Close the lid, ensuring the locking latch clicks
into position. The lid must be closed at all times
when baking. It is advised that the pies are
checked regularly until desired shade of
golden brown.
8. Different pastries require varied cooking times.
For thin pastries, such as puff pastry, allow pies
to cook for 6-8 minutes or until desired shade of
golden brown. For thicker pastries, such as
shortcrust pastry, allow pies to cook for 8
minutes plus or until desired shade of golden
brown. Remove the pies with a heat-proof
spatula or tongs.
Do not use metal utensils as these may scratch
the non-stick finish of the cooking plates.
Note
Pie bases can be made with shortcrust pastry
and pie tops made with shortcrust, puff or butter
puff pastry.
Note
Before baking the next two pies, it is
recommended to close the lid and to allow Pastry
Creations to preheat for a few minutes to achieve
the optimum baking temperature. When the
green 'Ready' light illuminates, Pastry Creations
is ready to use.
Note
8
Operating your Breville Pastry Creations continued
Fig 3

Care, cleaning and storage
9
Before cleaning, turn the power off at the power
outlet and then remove the plug. Allow Pastry
Creations to cool slightly. The appliance is easier
to clean when slightly warm.
Always clean your Pastry Creations after each use
to prevent a build up of baked-on foods.
To clean the cooking plates
Wipe cooking plates with a soft damp cloth.
Dry thoroughly.
If baked-on food is difficult to remove, brush with
a little oil or melted butter. Allow to stand for five
minutes then wipe with a damp cloth.
If food residue builds up, spray with a little lemon
juice and wipe clean. Do not use abrasives or metal
scourers as they will scratch the non-stick surface
of the cooking plates.
To clean the exterior
Wipe with a soft damp cloth and dry thoroughly
with a soft dry cloth.
Do not use metal utensils as these may scratch
the non-stick finish of the cooking plates.
Note
Storage
Before storage, turn the power off at the power outlet
and then remove the plug. Ensure the appliance is
completely cooled, clean and dry. Wrap cord around
the cord storage. Store the appliance upright on the
bench or in a convenient cupboard.
Do not place anything on top of the appliance
during storage.

Hints for est results
Pastry
•A wide selection of ready rolled pastry, such as
short crust, puff, butter puff and wholemeal, is
available in your supermarket freezer. These
pastries give great results and are handy to keep in
your freezer. Allow sufficient time to defrost pastry
before use. Filo pastry can be used for some pies.
Use Filo pastry from the chilled refrigerator section
of the supermarket. Frozen filo pastry can be brittle
and difficult to shape.
•Pastry sheets should be kept chilled in between
each use. Soft pastry sheets are difficult to handle
and to cut clean shapes.
•For a lighter and more buttery taste, use puff
pastry or butter puff pastry for the pastry top with
shortcrust pastry for the pastry base. This
combination is ideal for dessert pies. Some pies,
such as tarts and quiches, are made with a pastry
base only.
•ake garnishes and decorations with the left over
pastry. Place onto the pastry top before closing the
lid of the appliance.
•Unused pastry sheets can be refrozen. Place into a
large freezer bag and seal before placing back into
the freezer.
Bread
•Pastry Creations can also prepare economical pies
from bread. ost types of large-size sandwich
bread can be used: white, wholemeal, wholegrain,
raisin loaf. It is not recommended to use thick or
toast slices as they will prevent the lid from closing
correctly. Heavy grained breads are not
recommended as they may scratch the cooking
plates and are not sufficiently pliable for shaping
into the pie dishes. When using raisin bread,
brioche or other sweet breads that are higher in
sugar, remember that they may brown quickly.
•To cut 2 bread tops and 2 bread bases, use 4 slices
of large-size sandwich bread. Position the cutter
over each slice and cut by pressing down into the
bread. Do not twist. Ensure the cut is smooth
around the edges.
•For best results we recommend to butter the
outside of the bread, that is, place the buttered
sides against the cooking plates. Place filling
between the unbuttered sides of bread. If you are
on a low fat diet or kilojoule counting, the outside
of the bread may be left unbuttered. Season the
plates occasionally to prevent sticking and to make
cleaning easier.
10

11
Fillings
•Fillings should be cooked and cooled before adding
to the pie base. The cooking time for the pies is not
sufficient to cook raw meat fillings or soften fresh
fruit or vegetable fillings.
•Try to use canned or pre-cooked fruit, as fresh fruit
may lose juice when heated.
•If using a filling higher in liquid content, restrict
filling to 1⁄3cup measure of the mixture.
•Pies with insufficient filling will not form a good
shape and brown on top.
•Excess prepared fillings may be stored in a covered
container in the refrigerator for up to 2 days.
•Be careful when biting into hot pies and especially
hot pies containing fillings such as cheese, tomato
or jam as these retain heat and may burn your
mouth if eaten too quickly.
Reheating
•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 220-230ºC for 10 minutes or until
heated through.
•Do not reheat pies in a microwave oven as the
pastry will soften.

Recipes content
R1
Page
Pastry Creations savoury recipes R3
Pastry Creations sweet recipes R9

R2
Recipes

Quick meat pies
100g minced steak
1⁄3cup finely chopped onion
1 ta lespoon finely chopped parsley
1⁄4cup tomato sauce
1⁄2cup water
1⁄4teaspoon mixed her s
Salt and pepper, to taste
2 teaspoons cornflour
2 teaspoons water
1. Combine mince and onion in a saucepan. Cook
over moderate heat for 4 minutes, add sauce,
water, herbs and season with salt and pepper.
2. Blend cornflour with water, add to meat mixture
and stir until mixture boils and thickens. Allow
to cool.
3. Preheat Pastry Creations until the ‘Ready’
light illuminates.
4. Prepare pastry bases and tops. Use 1⁄3cup of
meat mixture per pie.
5. Close lid and cook for 8 minutes or until
golden brown.
Pie bases can be made with Shortcrust Pastry
and pie tops made with Shortcrust, Puff or Butter
Puff pastry. Recipes will state if a particular
pastry is required.
Note
Thai mince pies
100g minced steak
1 ta lespoon red curry paste
2cm piece fresh ginger, peeled and grated
1⁄3cup finely chopped onion
1⁄4cup coconut cream
1. Combine mince, curry paste, ginger and onion
in a saucepan. Cook over moderate heat for 5
minutes. Add coconut cream, stir well. Allow
to cool.
2. Preheat Pastry Creations until the ‘Ready’
light illuminates.
3. Prepare pastry bases and tops. Use 1⁄3
cup mixture per pie.
4. Close lid and cook for 8 minutes or until
golden brown.
Italian style pies
100g minced steak
1⁄3cup finely chopped onion
1⁄2cup Italian style tomato sauce
1 ta lespoon finely chopped asil
Salt and pepper, to taste
1. Combine mince, onion, Italian sauce and basil
in a saucepan. Cook over moderate heat for 5-6
minutes and season with salt and pepper. Allow
to 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 until
golden brown.
R3
Pastry Creations savoury recipes

Pastry Creations savoury recipes
R4
Curry mince and potato pies
80g minced steak
1⁄3cup small diced potato pieces
1⁄3cup finely chopped onion
1 teaspoon curry powder
1⁄2cup water
2 teaspoons cornflour
2 teaspoons water
Salt, to taste
1. Combine mince, potato, onion, curry powder and
water in a saucepan. Cook over moderate heat
for 6-8 minutes or until potato is soft.
2. Blend cornflour with water. Add to meat mixture
and 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 1⁄3cup
mixture per pie.
4. Close lid and cook for 8 minutes or until
golden brown.
Chicken and leek pies
3 ta lespoons melted utter
1⁄2cup thinly sliced leek
2 ta lespoons finely chopped parsley
1 cup cooked shredded chicken
1⁄2cup chicken stock
2 teaspoons cornflour
2 teaspoons water
Salt and pepper, to taste
3 sheets Filo pastry
1. Heat 1⁄2tablespoon butter in saucepan and lightly
saute leek for 2 minutes. Add parsley, chicken and
stock and bring to the boil.
2. Blend cornflour with water, add to chicken
mixture 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 filo
pastry onto work surface. Use remaining melted
butter to lightly brush each sheet of filo, brush the
first sheet then top with second sheet, brush again
with butter and repeat with the last sheet.
5. Fold pastry one short edge to other short edge and
use large base pie cutter as guide to cut out 2
pastry bases with a knife. Place pastry bases into
pie maker and fill with 1⁄3cup of chicken mixture.
6. Close lid and cook for 6-8 minutes or until
golden brown.
Pie bases can be made with Shortcrust Pastry
and pie tops made with Shortcrust, Puff or Butter
Puff pastry. Recipes will state if a particular
pastry is required.
Note

Pesto chicken pies
20g English spinach
3⁄4cup cooked shredded chicken
1 ta lespoon pesto sauce
1⁄2cup chicken stock
21⁄2teaspoons cornflour
2 teaspoons water
Salt and pepper, to taste
1. Heat 1⁄2tablespoon butter in saucepan and lightly
saute leek for 2 minutes. Add parsley, chicken
and stock and bring to the boil.
2. Blend cornflour with water, add to chicken
mixture 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 1⁄2cup
mixture per pie.
5. Close lid and cook for 8 minutes or until
golden brown.
Lemon tuna and corn pies
1 x 100g can tuna in lemon and cracked pepper
1 x 130g can sweet corn, drained
2 teaspoons finely chopped fresh asil
1. Combine tuna, corn and basil in a bowl and stir
until well combined.
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 until
golden brown.
Salmon and carrot pies
1 teaspoon utter
2 ta lespoons finely chopped green onions
1 x 105g can salmon, drained
1⁄3cup finely grated carrot
1⁄3cup milk
2 teaspoons cornflour
2 teaspoons water
Salt and pepper, to taste
1. Heat butter in saucepan and lightly saute green
onions for 2 minutes. Add salmon, carrot and
milk. Cook over moderate heat for 4 minutes.
2. Blend cornflour with water, add to salmon mixture
and stir until mixture boils and thickens. Season
with salt and pepper if desired. Allow to cool.
3. Preheat Pastry Creations until the ‘Ready’
light illuminates.
4. Prepare pastry bases and tops. Use 1⁄3cup
mixture per pie.
5. Close lid and cook for 8 minutes or until
golden brown.
Pastry Creations savoury recipes
R5

Pastry Creations savoury recipes
R6
Spinach and fetta pies
100g English spinach
1 teaspoon utter
1⁄3cup finely chopped onion
60g Fetta cheese, crum led
1 ta lespoon pine nuts
Cracked lack pepper
3 sheets Filo pastry
21⁄2ta lespoons utter, melted
1. Blanch spinach, drain in sieve, push out excess
moisture and finely chop.
2. Heat 1 teaspoon butter in a saucepan and lightly
saute onion for 4 minutes. Remove from heat and
add spinach, cheese, and pine nuts. Season with
pepper, if desired. Allow to cool.
3. Preheat Pastry Creations until the ‘Ready’
light illuminates.
4. Prepare pastry bases by placing 1 sheet of filo
pastry onto work surface. Use melted butter to
lightly brush each sheet of filo, brush the first
sheet then top with second sheet, brush again
with butter and repeat with last sheet.
5. Fold pastry one short edge to other short edge and
use large base pie cutter as guide to cut out 2
pastry bases with a knife. Place pastry bases into
pie maker and fill with 1⁄3cup of spinach mixture.
6. Close lid and cook for 6-8 minutes or until pastry
is golden.
Parmesan vegeta le pies
1⁄2cup water
50g (1⁄3cup) diced potato
50g (1⁄3cup) diced pumpkin
30g small roccoli florets
2 teaspoons cornflour
2 teaspoons water, extra
Salt and pepper, to taste
1⁄4cup grated Parmesan cheese
1. Combine water, potato and pumpkin in a
saucepan. Cook over moderate heat for 4
minutes, add broccoli and cook until tender,
approximately 2 minutes.
2. Blend cornflour with water, add to vegetables and
stir until mixture boils and thickens. Season with
salt and pepper, if desired. Allow to cool.
3. Preheat Pastry Creations until the ‘Ready’
light illuminates.
4. Prepare pastry bases and tops. Use 1⁄3cup of
mixture per pie and sprinkle with Parmesan
cheese before placing pastry tops into position.
5. Cook for 8 minutes or until golden brown.

Italian vegeta le pies
2 teaspoons olive oil
1⁄4cup chopped leek
1⁄3 cup vegeta le stock
50g (1⁄4cup) char grilled eggplant, chopped
50g (1⁄4cup) roasted capsicum, chopped
1 ta lespoon tomato paste
1 ta lespoon chopped lack olives
2 teaspoons finely chopped asil
1 teaspoon cornflour
1 teaspoon water
Salt and pepper, to taste
1. Heat oil in saucepan and lightly saute leek for 2
minutes. Add stock, eggplant, capsicum, tomato
paste, olives and basil. Stir and cook for
2 minutes.
2. Blend cornflour with water, add to vegetables and
stir until mixture boils and thickens. Season with
salt and pepper, if desired. Allow to cool.
3. Preheat Pastry Creations until the ‘Ready’
light illuminates.
4. Prepare pastry bases and tops. Use 1⁄3cup
of mixture per pie.
5. Cook for 8 minutes or until golden brown.
Bacon and mushroom pies
2 acon rashers (1⁄4 cup), rind removed
and finely chopped
1⁄3cup chopped onion
1⁄4cup chicken stock
80g utton mushrooms, chopped
1 ta lespoon chopped parsley
1 teaspoon grain mustard
2 teaspoons cornflour
2 teaspoons water
Salt and pepper, to taste
1. Combine bacon and onion in a saucepan and
cook for 2 minutes, add stock, mushrooms,
parsley and mustard.
2. Blend cornflour with water, add to mushroom
mixture and stir until mixture boils and thickens.
Season with salt and pepper, if desired. Allow
to cool.
3. Preheat Pastry Creations until the ‘Ready’
light illuminates.
4. Prepare pastry bases and tops. Use 1⁄3cup
of mixture per pie.
5. Cook for 8 minutes or until golden brown.
Pastry Creations savoury recipes
R7

Pastry Creations savoury recipes
R8
Sweet potato and her quiche
1 teaspoon utter
1⁄3cup chopped leek
100g (1⁄2cup) diced sweet potato
2 x 60g eggs lightly eaten
1⁄4cup cream
2 ta lespoons finely chopped her s
(parsley, asil)
Salt and pepper, to taste
1. Heat butter in saucepan, and lightly saute leek for
2 minutes, remove from heat. Combine in a bowl
leek, 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 1⁄3cup of
mixture per pie.
4. Cook for 10-12 minutes or until quiches are
cooked and pastry is golden brown.