2020-03-01 The Australian Womens Weekly Food

THE PIE MAKER

ONSALENOW,$24.99

Whoknewthe humblepiemaker

wouldbecomesucha socialmedia

phenomenon.Embracinga trend

that’stakenAustraliabystorm,this

bookcelebratesallthingspastrypies

aswellasa hostofclevercreations

you’dneverexpect.You’lllovethese

inspiredrecipesformacandcheese

bites,muffins, scones,baconand

eggs,fritters,pancakesandsomuch

more.Allquickand easytomake,

thewholefamilywilllovethem.The

bookincludescleverandinspired

recipesandtipsto makethemostof

a minipiemaker(4−hole)andfamily

piemaker(single−hole)appliances.

Availablewhereallgood

cookbooksaresoldandat

awwcookbooks.com.au

Sneak

Peek

CHOCOLATEFUDGE

CARAMELTARTS

PREP+ COOKTIME 25 MINUTESMAKES 4

1 sheetfrozenshortcrustpastry,thawed
2 jerseycaramels
1 teaspoonseasaltflakes,toserve

FUDGEFILLING
50gbutter,chopped
50gdarkchocolate,choppedcoarsely
¼cup(55g)firmlypackedbrownsugar
1 egg,beatenlightly
½teaspoonvanillaextract
¼cup(35g)plainflour
2 teaspoonscocoapowder
¼teaspoonfineseasalt

1 Makefudgefilling.
2 Lightlygreaseandpreheata 4−hole
(⅓−cup/80ml)piemaker.
3 Usingpastrycutterprovided,cutfour
largerounds(11cm)fromshortcrust
pastry.Linepreparedholeswithpastry
rounds,pressingintobaseandside.
4 Pourfudgefillingevenlyintotart
cases.Close lid;cookfor9 minutesoruntil
fillingisrisenandnearlyfirmtotouch.
5 Meanwhile,cutjerseycaramelsinhalf
horizontally;discardwhite filling.Place
onecaramelhalf ontopofeachtart.
Closelid;cookfora furtherminuteor
untilcaramelissoft.Removepies;
transfertoa wireracktocoolslightly.

FUDGEFILLING
Tomake fudgefilling,placebutterand
chocolateina saucepanoverlowheat.
Cook,stirring,for5 minutesuntilmelted
andsmooth.Removefromheat.Stirin
sugar,theneggandvanilla;mixwell.
Siftflour,cocoapowderandsaltover
chocolatemixture;stiruntilcombined.

Test

Kitchen

Notes

Chocfudgecaramel

tartswill keep,stored

in an airtightcontainer,

at roomtemperature

for up to 3 days.

CARROT CAKES

PREP + COOK TIME 35 MINUTES

(+ COOLING) MAKES 6

1 egg

½ cup (110g) firmly packed

brown sugar

⅓ cup (80ml) vegetable oil

1 cup (120g) coarsely grated carrot

⅓ cup (40g) coarsely chopped walnuts

¾ cup (115g) self−raising flour

⅛ teaspoon bicarbonate of soda

(baking soda)

¾ teaspoon mixed spice

2 tablespoons chopped walnuts, extra

2 tablespoons pure maple syrup

CREAM CHEESE FROSTING

100g butter, softened

250g cream cheese, softened

1 teaspoon vanilla extract

3½ cups (560g) icing sugar

1½ tablespoons pure maple syrup

1 Lightly grease and preheat a 4−hole

(⅓−cup/80ml) pie maker.

2 Beat egg, sugar and oil in a small bowl

with an electric mixer until thick and

creamy. Transfer mixture to a large bowl;

stir in carrot and walnuts, then sifted dry

ingredients.

3 Spoon ¼ cup mixture into prepared

holes. Close lid; cook for 7 minutes or

until a skewer inserted into centre comes

out clean. Gently remove; transfer to a

wire rack to cool. Repeat with remaining

mixture to make 6 cakes in total.

4 Spoon frosting into a large piping bag

fitted with a 1cm star tube. Pipe generous

swirls of frosting onto cold cakes. Just

before serving, top with extra chopped

walnuts and drizzle with maple syrup.

CREAM CHEESE FROSTING

Meanwhile, beat butter, cream cheese

and vanilla in a large bowl with electric

mixer until fluffy. Gradually beat in

sifted icing sugar, then maple syrup.

Freeze for 10 minutes or until firm.

136 #THEWEEKLYEATS

Pie Maker Extract