Breville VTP 147 User manual

selection of recipes included

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product safety
READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
This product can be used by children aged 8 years and above, and persons
who require supervision, provided:
• they are familiar with the hazards associated with the product, and,
• they receive instruction by a competent person on how to safely use the
product.
Children must not play with the product. Cleaning and user maintenance
must not be done by children unless they are aged 8 or older and are
supervised.
Keep the appliance and its cord out of reach of children less than 8 years
old.
Never use the appliance below wall cupboards or shelves, or below
combustible materials such as curtains
Never operate the appliance by means of an external timer or separate
remote-control system.
Do not touch the metal parts of the appliance during use as they may
become very hot.
If the supply cord is damaged, it must be replaced by the manufacturer, its
serviceagentorsimilarlyqualiedpersonsinordertoavoidahazard.
!Never use this appliance for anything other than its intended use. This appliance is for
household use only. Do not use this appliance outdoors.
!Always ensure that hands are dry before handling the plug or switching on the
appliance.
!Always use the appliance on a stable, secure, dry and level surface.
!This appliance must not be placed on or near any potentially hot surfaces (such as a
gas or electric hob).
!Do not use the appliance if it has been dropped or if there are any visible signs of
damage.
!Ensure the appliance is switched off and unplugged from the supply socket after use
and before cleaning.
!Care is required when using the appliance on surfaces that may be damaged by heat.
The use of an insulated pad is recommended.
!Always allow the appliance to cool before cleaning or storing.
!Never immerse any part of the appliance or power cord and plug in water or any other
liquid.
!Never let the power cord hang over the edge of a worktop, touch hot surfaces or
become knotted, trapped or pinched.
!Never leave the appliance unattended when in use.

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1. Power light
Illuminates when your Gourmet Pie Maker is plugged into the mains supply.
2. Ready-to-cook light
Illuminates while your Gourmet Pie Maker is heating up. When the light goes out,
your Gourmet Pie Maker is ready to use.
3. Latch
Keeps the plates closed during cooking and storage.
4. Upper cooking plate
5. Lower cooking plate
6. Lid trimmer/pie shaping tool
Used to trim the lid pastry and to push the pastry into the lower cooking plate pie
moulds.
7. Base/lid cutter tool
Used to cut circles of pastry for the pie base and lid.
parts

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Never immerse the body of your Gourmet Pie Maker, power cord or plug in
water or any other liquid. Do not use harsh abrasives, chemicals or oven cleaning
products to clean the upper or lower cooking plates or any other part of your
Gourmet Pie Maker.
1. Remove any promotional labels and/or stickers from your Gourmet Pie Maker before
use.
2. Check that the cooking plates are clean and free of dust. If necessary, wipe them with
a damp cloth.
3. Wash both pastry cutters in warm soapy water. Dry thoroughly.
4. Wipe the outside of your Gourmet Pie Maker with a damp cloth. Do not immerse the
main body of your Gourmet Pie Maker or power cord set in water or any other liquid.
Dry thoroughly.
before first use

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using your gourmet pie maker
Take care around the hot surfaces of your Gourmet Pie Maker. Steam may
escape during cooking and when lifting the lid—take care! Use a tea towel or oven
glove when opening or closing the lid.
1. Plug your Gourmet Pie Maker in to a mains supply socket and switch the socket on.
The red power light and the green ready-to-cook lights will illuminate.
2. While your Gourmet Pie Maker is pre-heating, roll out your shortcrust pastry on a
oured surface and cut out four circles using the larger side of the base/lid cutter tool.
These will be the bases of your pies.
3. Carefully place each base centrally over a pie mould in the lower plate of your
Gourmet Pie Maker.
4. Using the lid trimming/shaping tool gently press each base into its mould.
5. Roll out some more pastry on a oured surface and cut out four circles using the
smaller side of the base/lid cutter tool. These will be the lids of your pies.
6. Spoon your chosen lling in each pie being careful not to let it over ow the sides of
the pie. Don’t overll your pie otherwise the lid won’t seal properly.
7. Place the pastry lids on the pies and use the lid trimming/shaping tool as shown to
press down and trim the lid pastry. Remove any excess pastry from around each pie.
8. Brush each pie with either beaten egg for a savoury pie lling, or milk for a pie with a
sweet lling. Close and latch the lid of your Gourmet Pie Maker.
9. Cook your pies for approximately 10 minutes until golden brown. Remove the pie by
carefully inserting a knife underneath it and lifting it out. Be careful not to scratch the
non-stick coating when you are doing this.
Tips
There are some easy recipes for home made pastry contained in these instructions which
can be made a day in advance and then chilled. Alternatively, you can use ready made
pastry which is available in shortcrust, puff, sweet and lo.
• To make sure that your pie is the best shape, we recommend that you use shortcrust
pastry for the base and the pastry that best suits the recipe you are making for the lid.

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Shortcrust Pastry
• 175g plain our
• 80g good quality cold butter, cut into small cubes
• 2 tbsp milk or water
• Pinch of salt
When making your own pastry try to keep the ingredients as cold as possible and
touching the pastry with your hands to a minimum.
1. Weigh and chop the butter.
2. Sieve the our from a height of about 30cm into a clean, dry bowl.
3. Quickly work the butter into the our using your ngers to make a crumbly mixture
4. Slowly add two tablespoons of milk or water and the salt. Use a rounded knife to
bring the mixture together. Add more milk or water if you think it needs it.
5. Finally, bring the mixture together with your hands to form a dough that leaves the
sides of the bowl clean.
6. Once the dough is smooth and round, sprinkle it with our and cover with cling lm.
Chill the dough in the fridge for a minimum of 30 minutes.
recipes

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Puff Pastry
• 225g plain our
• Pinch of salt
• 30g lard
• 2 tbsp of milk or cold water
• 150g butter
1. Make the pastry in the same way as shortcrust pastry but use the lard to make the
crumbly mixture instead of the butter. Chill the dough for 20 minutes in the fridge.
2. Put the butter in between two pieces of greaseproof paper and roll it out into a 10 by
8 cm (approx) rectangle.
3. Roll out the dough into a 12 by 25 cm (approx) rectangle.
4. Put the butter on top of the dough and bring the dough corners together to make an
envelope. Chill for about 10 minutes.
5. Roll the pastry into a rectangle that is about three times longer than it is wide. Fold
one third into the middle and the other third onto the top. Seal the edges lightly with a
rolling pin.
6. Turn the pastry 90 degrees and repeat step 5. Chill for a further 30 minutes
7. Repeat rolling and folding two more times and then chill for another 30 minutes.
Repeat two more times. The pastry will have been rolled and folded six times
altogether.
8. Once it is made, chill for a minimum of 30 minutes.

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Sweet Shortcrust Pastry
• 250g plain our
• 50g icing sugar, sifted
• 125g good-quality cold butter, cut into small cubes
• 1 large egg, beaten
• splash of milk
Only use sweet shortcrust pastry for the pie lid because it will be too brittle to use as a
base in your Gourmet Pie Maker.
1. Weigh and chop the butter.
2. Sieve the our and icing sugar from a height of about 30cm into a clean, dry bowl.
3. Quickly work the butter into the our using your ngers to make a crumbly mixture
4. Add the egg and the milk to the mixture and work together using a knife
5. Finally bring the mixture together with your hands to form a dough that leaves the
sides of the bowl clean.
6. Once the dough is smooth and round, sprinkle it with our and cover with cling lm.
Chill the dough in the fridge for a minimum of 30 minutes.
recipes

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Roast Chicken and Pesto Pie
• 250g of shortcrust pastry
• 250g of puff pastry (or alternatively use more shortcrust)
• 300g of cooked chicken cut into chunks
• 4 teaspoons of green pesto
• 12 cherry tomatoes
1. Place the shortcrust pastry base into your Gourmet Pie Maker and brush with the
green pesto.
2. Cut the cherry tomtoes into halves and mix with the cooked chicken pieces.
3. Fill the pie bases with the chicken and tomato mixture.
4. Add the lid and brush with beaten egg.
5. Cook for 10 minutes or until golden brown
Goat’s Cheese and Caremelised Red Onion Pie
• 500g of shortcrust pastry
• 1tbsp olive oil
• 2 small red onions (chopped)
• 4 tbsp balsamic vinegar
• 1 pinch of caster sugar
• 2 tbsp fresh sage, roughly chopped
• Salt and freshly ground black pepper
• 150g goat’s cheese, cut into 4 circles
1. Heat the olive oil in a pan on a medium heat and add the red onions.
2. Cook for approximately 10 minutes until they are golden and soft, stirring
occasionally to prevent burning.
3. Pour in the balsamic vinegar and stir in the sugar. Continue stirring until the liquid
evaporates.
4. Spoon the onions onto the pastry bases and then top with a large chunk of goat’s
cheese. Season and then top with a pastry lid.

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Creamy Turkey, Bacon and Leek Pie
• 250g of shortcrust pastry
• 250g of puff pastry (or alternatively use shortcrust throughout)
• 2 rashers of smoked bacon, chopped
• olive oil
• 1 leek
• 25g of butter
• salt and pepper
• 2 tsp of cornour mixed with a little cold water
• 400g of cooked turkey or chicken
• 1 pint of chicken or turkey stock
• 1 packet of full fat cheese with garlic and herbs (e.g. Boursin™)
1. Add the olive oil to a pan and fry the bacon for 5 minutes. Add the chopped leek and
butter and stir for 3 minutes, seasoning well.
2. Turn the heat down to medium and cover the pan. Leave for about 30 minutes on a
medium heat to slowly cook the leeks.
3. When the leeks are soft, add your cooked meat and the stock. Then mix the cornour
with a little cold water to form a paste and add the paste to the pan.
4. Carefully stir in the Boursin™ and leave for 5 minutes until the sauce is thickened.
5. Pour the mixture through a sieve. You can keep the sauce to pour over the nished
pies before eating.
6. Fill each pie with the meat, bacon and leeks, and add a small amount of the sauce.
Avoid the pastry going soggy by allowing the mixture to cool slightly.
In order to control the amount of liquid, spoon in the meat and vegetables and then
carefully add a little sauce afterwards.
If a suitable cheese is not available, try adding 2 tablespoons of double cream and some
chopped garlic.

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Steak, Mushroom and Ale Pie
• 250g of shortcrust pastry
• 250g of puff pastry (or alternatively use shortcrust throughout)
• 400g of good quality lean braising steak
• 2 tablespoons of plain our
• Olive oil
• 250ml of beef stock
• 1½ cloves of garlic (chopped)
• 1 small onion (diced)
• 5 large mushrooms
• salt and pepper
• 250ml of traditional ale
• 2 tsp of cornour mixed with a little water
The steak lling can be prepared up to a day before and then used when you are ready to
eat it.
1. Heat the oven to 190ºC (gas mark 5).
2. Coat the chopped steak with seasoning and our. Heat the olive oil in a large pan
and quickly brown the steak on a high heat. Remove the meat from the pan and set
aside.
3. Add a little more oil if needed and cook the mushrooms and onions until lightly
browned. Then stir in the chopped garlic.
4. Add the beef back to the pan and pour in the ale.
5. Pour all the ingredients in to a large cooking pot and pour in the stock,
6. Make a paste with the corn our and a little water and stir into the sauce.
7. Add a couple of bay leaves and cover with a lid. Place in the pre-heated oven
8. Let it cook for about 2½ hours, stirring occasionally.
9. Remove from the oven and allow to cool slightly. This will cause the mixture to
thicken. If you think it is still too liquid, add a little more cornour and water and then
stir in with the cooking pot on a low heat.
10. Add a suitable quantity of the mixture to each pie base. Top with the puff pastry and
brush with beaten egg. Serve with some creamy mashed potato and some of the
delicious ale gravy.

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Calzone Pizza Pie
For the pizza dough (or alternatively use a packet of pizza dough mix)
• 250-350ml of water (lukewarm water)
• 1 tbsp active dried yeast
• 550g strong white our, plus extra for dusting
• 1 tsp salt
• ½ tsp ground black pepper
• 2 tsp clear honey
• 2 tbsp extra virgin olive oil, plus extra for brushing
For the lling
• 2 tablespoons of olive oil
• 1½ cloves of garlic
• ½ a small red onion
• 4 rashers of smoked bacon
• 5 average sized mushrooms
• ½ jar of good quality sundried tomato sauce
• 150g of fresh mozzarella
If you are using packet pizza dough prepare it according to the manufacturer’s
instructions.
1. For the dough pour 150ml of the water into a bowl and sprinkle in the yeast. Stir in
until it dissolves and then leave to rest in a warm place for 10 minutes.
2. Sift the our, salt and pepper into a large bowl. Stir the olive oil and honey into the
yeast mixture until combined.
3. Make a well in the centre of the our and pour in the yeast mixture. Mix to form a
soft and slightly sticky dough. Add water a little at a time until you have reached the
desired consistency.
4. Place the dough on to a lightly oured surface and knead it with oured hands for
about 10 minutes until it is smooth.
5. Lightly oil a large bowl and put the dough in. Cover with cling lm. Set aside in a
warm place for 1 to 2 hours.
6. When the dough has doubled in size, remove the cling lm and remove the dough
and knead it again until it is smooth.
7. To make the lling chop the bacon and the mushrooms and fry in a pan in the olive oil
for about 10 minutes or until brown and crispy on a medium heat.

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8. Then chop the garlic and onion using a food processor and add to the pan and fry for
another 10 minutes until the onions are soft and golden.
9. Turn down the heat and add the tomato sauce to the pan and stir. Then remove from
the heat.
10. Divide the dough into 8 pieces and work them into circles that are the size of the
largest side of the pie cutter.
11. Use the dough in the same way as you would pastry. Add the tomato mixture lling
and top with a chunk of mozzarella before adding the dough lid.
12. Allow to cook for a little longer than for a normal pastry recipe until the dough is
completely baked.
13. Warm the rest of the tomato sauce and pour over the top. Sprinkle with grated
Parmesan cheese.
Greek Spinach and Ricotta Pie
• 250g of shortcrust pastry
• 4 sheets of Jus-Roll Filo Pastry™
• 20g of butter
• 1 medium onion (chopped)
• 1 clove of garlic (chopped)
• 200g of fresh spinach
• 150g of ricotta cheese
• 120g of cubed feta cheese
• 50g of grated parmesan (optional)
When making pies, especially sweet ones, they will taste better if the pastry is as thin as
possible. By making sure your pie maker is hot and carefully lifting the pie out when it is
fully cooked, you should be able to achieve this without breaking the pastry.
1. In a pan over medium heat, sauté the onions in the butter until they are soft and then
add the garlic.
2. Add the spinach to the pan and cook until it is slightly limp but not overcooked.
3. In a separate bowl mix together the ricotta and the feta cheese, and then stir this into
the onions. Turn down the heat and stir for 1 minute. Season with black pepper. You
can add the parmesan if you wish at this stage to create a stronger cheese avour.
4. Spoon the mixture onto the short crust pastry bases. Get a Filo pastry sheet and fold
in half, and then half again. Press on to the top of the pie letting it buckle and fold to
t the circle. Any excess can be cut away. Brush with egg as normal.

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Rhubarb and Custard Pie
• 250g of shortcrust pastry
• 250g of sweet shortcrust pastry (or alternatively use shortcrust throughout)
• 350g of fresh rhubarb
• 50g of golden caster sugar
For the custard (alternatively you can use 75g of instant mix, mixed with 3 tsp of
cornour mixed in water)
• 200ml whole milk
• 1 vanilla pod
• 3 eggs yolks
• 30g caster sugar, or more to taste
1. Slice the rhubarb into bite sized chunks and put in a frying pan (not aluminium as this
will react with the rhubarb) with the sugar
2. Cook gently on a low heat for about 15 minutes or until soft. Remove the rhubarb and
drain on some kitchen roll.
3. To make the custard, pour the milk into a saucepan, add the vanilla pod and heat
slowly until almost boiling. Take off the heat, then leave to infuse for about 20
minutes. Remove the vanilla pod.
4. Whisk the egg yolks and sugar together in a bowl until thick and creamy. Gradually
whisk in the hot milk, and then strain back into the pan.
5. Cook over a low heat, stirring constantly for 10-20 minutes until the custard thickens
enough to coat the back of a wooden spoon. Don’t allow it to boil or the custard may
curdle.
6. Pour into a bowl and allow to cool, this will make it thicken further.
7. Alternatively mix together 75g sachet of custard powder with ½ pint of water and put
in a saucepan on a low heat, stirring occasionally. Cook for about 15 minutes until
the custard sticks to a back of a spoon, and then take it off the heat. Don’t worry if it
still seems a little runny—when it starts to cool it will thicken.
8. Spoon in a couple of pieces of rhubarb into each pie and then add some custard.
9. Top with a pastry lid and brush with a little milk. Once cooked serve with some more
custard poured all over it.

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Apple and Blackberry Pies
• 250g of shortcrust pastry
• 250g of sweet shortcrust pastry (or alternatively use all shortcrust)
• 100g of blackberries
• half a large Bramley apple
• 1 tablespoon of caster sugar
• 2 teaspoons of cornour mixed with a little water
1. Peel and slice the apple into chunks then add to a pan with the blackberries and
sugar.
2. Cook for approximately 5 to 7 minutes until soft and then add the corn our mixed
with water. Stir occasionally until the mixture thickens.
3. Spoon in the pies and top with the pastry tops.
Pear, chocolate and Date Filo Pies
• 250g of shortcrust pastry
• 4 sheets of Jus-roll™ lo pastry
• 2 small pears (cored and chopped)
• ½ a lemon, juiced
• 30g of pitted dates (chopped)
• 50g of 70% cocoa chocolate (chopped)
• 25g of roasted hazelnuts (chopped)
• A dusting of icing sugar
1. Mix together the lemon juice, dates, pears, chocolate and the nuts in a bowl.
2. Spoon the mixture on the short crust pastry and then top with a lo sheet that is
folded and buckled to t across the pie.
3. Brush with a little milk and cook.
4. Once the pies are cooked, dust with icing sugar.
To serve
Try serving them warm with a large scoop of vanilla ice cream and a drizzle of hot
chocolate sauce.

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care and cleaning
Always unplug your Gourmet Pie Maker from the mains supply socket before
cleaning it.
Never immerse your Gourmet Pie Maker body, mains lead or plug in water or any
other liquid.
Never use harsh abrasive cleaners or cleaning materials.
Cleaning
1. Unplug your Gourmet Pie Maker from the mains supply socket.
2. Allow your Gourmet Pie Maker to cool until it is just warm but not hot. Using a non
metallic utensil, gently scrape off any food deposits. Give the plates a quick wipe with
a damp cloth.
3. Allow your Gourmet Pie Maker to completely cool down.
4. Wipe the cooking plates with a soft cloth. If this doesn’t remove any cooked-on food,
reheat your Gourmet Pie Maker for 1-2 minutes, then brush with a little oil or melted
butter. Allow your Gourmet Pie Maker to stand for ve minutes then wipe the plates
with a damp cloth.
5. Wash the cutters in warm soapy water. Wipe the exterior of your Gourmet Pie Maker
with a soft damp cloth or sponge.
6. Before using it again, make sure that all parts of your Gourmet Pie Maker are
completely dry.
Storing
Make sure that your Gourmet Pie Maker has completely cooled down and is clean. Store
your Gourmet Pie Maker unplugged in its packing box or in a clean, dry place. To prevent
damage to the mains supply cord, ensure that it is not put under stress where it enters
your Gourmet Pie Maker. You can store your Gourmet Pie Maker on its side so that it
takes up less room.