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taste.com.au Cookbooks

taste.com.au Cookbooks Amazing Pies

A selection of your top-rated, favourite recipes pulled together in one cookbook from Australia's favourite food and lifestyle website taste.com.au. Each beautifully illustrated taste.com.au book is filled with hand-picked favourite recipes, along with expert hints, tricks and helpful advice to make cooking more fun and rewarding. We've got a cookbook for everyone, whether you love baking, need something fast and fab, want a super salad or feel like food that's a little more comforting. And our 'tried and tested' guarantee means you can be sure of perfect results every time.

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News Life Media Pty Limited
$5.98(Incl. tax)
$15.98(Incl. tax)
4 Issues

in this issue

1 min.

“Whichever way you slice it, there’s always something a little special about baking a pie – rolling out the pastry, making the filling, crimping the edges, the delicious aromas filling the kitchen as it cooks. Then there are the layers of flaky, buttery pastry wrapped around all those luscious fillings. Pies can work for everyone and every occasion whether you like slow-cooked beef, creamy chicken, a medley of vegies or something a little sweeter. You can make pastry from scratch or take a shortcut and use store-bought. Pies come in just about all shapes and forms these days – they can be plain or over-the-top fancy, be made in simple or decorative tins or even no tin at all. Not a pastry fan? Then we have that covered too. My…

18 min.
small pies

“Chives add both flavour and colour to the pastry of these tasty little pies – they make a perfect meat-free treat.” Michelle Southan mushroom, spinach & cheese pies makes 6 | prep 40 mins (+ chilling & standing time) | cooking 35 mins 40g butter 1 tbs extra virgin olive oil 1 brown onion, coarsely chopped 500g cup mushrooms, thickly sliced 120g baby spinach leaves 150g fresh ricotta 40g ( 1 /2 cup) coarsely grated gruyère or cheddar 40g ( 1 /2 cup) finely grated parmesan 2 eggs, lightly whisked pastry 55g ( 1 /3 cup) pine nuts 300g (2 cups) plain flour Pinch of celery seeds Pinch of salt 1 bunch fresh chives, finely chopped 125g butter, chopped 1 egg 1 Preheat oven to 200°C/180°C fan forced. Grease six 185ml (¾ cup) Texas muffin pans. For the pastry, process pine nuts in a food processor until finely chopped. Add…

19 min.
pies to share

“This Moroccan-inspired chicken filo pie combines both savoury and sweet with a hint of heat. If you don’t like figs, you can leave off the topping.” Michelle Southan bistilla serves 4 | prep 30 mins (+ cooling time) | cooking 1 hour 20 mins 1/2 tsp saffron threads 1 tbs hot water 60ml (¼ cup) extra virgin olive oil 1.2kg chicken thigh fillets, chopped 100g butter 2 brown onions, chopped 3 garlic cloves, crushed 2 long fresh red chillies, deseeded, finely chopped 2 tsp ground cumin 1 tsp ground ginger 1 tsp ground cinnamon 375ml (1 ½ cups) salt-reduced chicken stock 3 tsp cornflour 1 tbs cold water 8 sheets filo pastry 40g ( 1/3 cup) Lucky Oven Roasted Almond Meal 2 tsp icing sugar poached figs 60g ( 1/3 cup, lightly packed) brown sugar 1 cinnamon stick 1 tbs water 5 fresh figs or soft and juicy dried figs 1 Place saffron in a…

12 min.

“This is a great way to sneak lots of extra vegies into dinner for the kids to eat.” Michelle Southan spicy chicken, corn & zucchini tortilla pie serves 4 | prep 15 mins (+ cooling & standing time) | cooking 30 mins 3 tsp extra virgin olive oil 1 red onion, finely chopped 2 garlic cloves, crushed 2 ½ tsp Mexican chilli powder (see tip) 1 tsp ground cumin 500g chicken mince 410g can chopped tomatoes and paste 310g can corn kernels, drained 1 zucchini, coarsely grated ¼ cup fresh coriander leaves, chopped 4 wholegrain tortillas 115g (1 1/3 cups) reduced-fat grated cheddar 2 tbs low-fat Greek-style yoghurt 2 tbs reduced-fat sour cream Salad greens, to serve tomato salsa 2 tomatoes, coarsely chopped 1 avocado, coarsely chopped 2 green shallots, finely chopped 2 tbs chopped fresh coriander leaves 1 Preheat the oven to 200°C/180°C fan forced. Grease a 20cm (base measurement) springform cake…

18 min.
sweet pies

“This pie can be made without the rosewater in both the filling and the cream if you prefer.” Michelle Southan rhubarb & rosewater pie serves 6 | prep 40 mins (+ resting & cooling time) | cooking 55 mins 1 trimmed bunch rhubarb (about 420g), cut into 3cm pieces 70g ( 1 /3 cup) caster sugar 60ml ( 1 /4 cup) water 3 tsp cornflour 250g strawberries, hulled, halved 1 /2 tsp rosewater 2 tbs milk 1 tbs white sugar pastry 300g (2 cups) plain flour 180g butter, chilled, chopped 170g ( 2 /3 cup) sour cream pink rosewater cream 235g (1 cup) sour cream 1 tbs caster sugar 1 tsp rosewater 2-3 drops pink food colouring 1 Preheat oven to 200°C/180°C fan forced. Grease a 2.5cm-deep, 22cm (base measurement) square fluted tart tin with removable base. 2 For the pastry, process the flour and butter in a food processor until…