Page 1

Dinner

Q UICK & EASY

WITH

8 PI E-F E C T SI DE R E C I PE S

20 MINUTE

Meals FAMILY

Baked

PIES & PASTIES


Quick & Simple Dinner Recipes  Country Chicken Pie with sautéed green beans, lemon mustard & herbs  Beef Pies with Paris potato mash and crispy rosemary  Quiche Lorraine with grilled greens, toasted almonds & balsamic  Tiddly Oggies with baked zucchini, bacon & parmesan  Butter Chicken Pies with cauliflower rice and mint & cucumber yoghurt  Cottage Pie with steamed corn, spring onion & chive butter  Sausage Rolls with smokin’ potato salad  Tomato & Spinach Quiche with rocket, feta & avocado salad and garlic croutons


D INNER TONIGHT? WHAT’S FOR

Country Chicken Pie

with SAUTÉED GREEN BEANS, LEMON MUSTARD & HERBS

2O MINS - WHILE YOUR PIE BAKES | SERVES 4 - 6 INGREDIENTS 1 Ferguson Plarre Family Country Chicken Pie 800g green beans - stems trimmed 1 tbsp butter 1 tbsp extra virgin olive oil 1 red onion - finely sliced 2 garlic cloves - roughly chopped 1 lemon, juice and zest 1 tbsp Dijon mustard 2 tbsp chopped parsley 2 tbsp chopped dill

1. Pop your Plarre’s Family Country Chicken Pie in a fan forced oven on 180˚C for 20 minutes or until cooked 2. Bring a saucepan of salted water to the boil. Cook beans for 3 minutes until crispy tender and strain. 3. Heat olive oil and butter in a large frying

pan. Add onion and sauté for 3-4 minutes until just soft, then add garlic for a further 1 minute.

4. Add lemon juice and half the lemon zest, Dijon mustard and cooked green beans. Toss in the pan to coat beans. 5. Transfer to serving plate and sprinkle with fresh herbs and remaining lemon zest.

ORDER IN STORE OR ONLINE AT www.fergusonplarre.com.au


W EEKEND W ONDER MEALS Premium Beef Pies

with PARIS POTATO MASH AND CRISPY ROSEMARY

2O MINS - WHILE YOUR PIES BAKE | SERVES 4 INGREDIENTS 4 Ferguson Plarre Premium Beef Pies 1kg large Dutch cream potatoes peeled and cut in half 60g butter - chopped

1/4 cup (60mls) thickened cream 2 fresh rosemary sprigs 40 mls extra virgin olive oil Salt and white pepper to taste.

1. Pop your Plarre’s Beef Pies in a fan forced oven on 180˚C for approximately 15-20 minutes, or until heated through. 2. Bring potatoes to the boil in a medium saucepan with salted water, cook until tender. 3. Meanwhile in a small fry pan, heat olive oil and fry rosemary sprigs. Drain onto clean paper towel. Sprinkle with salt.

4. Drain potatoes and return to the pot with butter and cream. Mash with a potato masher or pass through a rice sieve. Stir until well combined and season with salt and white pepper to taste. Serve in a bowl with rosemary sprigs sprinkled on top.

Meat Our Award Winning Beef Pies are made with premium lean beef, using our original family recipe.


Family Quiche Lorraine

with GRILLED GREENS, TOASTED

ALMONDS & BALSAMIC DRESSING 2O MINS - WHILE YOUR QUICHE BAKES | SERVES 4 - 6 INGREDIENTS 1 Ferguson Plarre Family Quiche Lorraine 2 bunches green asparagus - trimmed ends 1 bunch broccolini 2 tbsp extra virgin olive oil 1 tbsp balsamic vinegar 60g flaked almonds - toasted salt and white pepper to taste

1. Pop your Plarre’s Quiche Lorraine in a fan forced oven on 150˚C for approximately 20 minutes.

2. Lightly coat asparagus in 1 tbsp

of oil, salt and pepper. Heat a large frying pan and cook asparagus for 2- 3 minutes, turning with tongs to cook evenly.

3. Cook broccolini for 2 minutes

in salted boiling water before straining and placing into frying pan with asparagus for 1 minute.

4. Arrange on a serving platter, drizzle over the remaining olive oil, balsamic vinegar and sprinkle with the toasted almonds.

ORDER IN STORE OR ONLINE AT www.fergusonplarre.com.au


S IMPLE DINNERS Original Tiddly Oggies (pasties)

with BAKED ZUCCHINI, BACON & PARMESAN

2O MINS WHILE YOUR TIDDLY OGGIES BAKE | SERVES 4 INGREDIENTS 4 Ferguson Plarre Tiddly Oggies 4 medium zucchinis - cut into thick diagonal slices 50 mls extra virgin olive oil Salt flakes

1 tsp dried oregano 4 rashers bacon - rind removed, finely diced 1 red onion - sliced into thin wedges 40g parmesan - shaved

1. Spread zucchini and onion onto a large baking tray lined with baking paper. Drizzle with olive oil and sprinkle oregano, bacon and salt evenly over the tray. 2. Pop into the oven alongside your Tiddly Oggies, at 180˚C for approximately 20min (check your oven at regular intervals)

3. Place baked zucchini, onion and

bacon into serving dish and top with shaved parmesan.

“Tiddly Oggie” is Cornish for ‘proper pasty’ and ours have been voted Australia’s best, 3 times! Made with premium Victorian beef, onion, carrot & potato.


Butter Chicken Pies

with CAULIFLOWER RICE AND MINT

& CUCUMBER YOGHURT

2O MINS WHILE YOUR PIES BAKE | SERVES 4

INGREDIENTS 4 Ferguson Plarre Butter Chicken Pies 1 medium Lebanese cucumber 1 tbsp of dried or chopped fresh mint 250g plain yoghurt

½ tsp castor sugar ½ lemon, juiced 1 head cauliflower cut into large florets 2 tbsp melted butter Green chilli (optional)

1. Pop your Plarre’s Butter Chicken Pies in a fan forced oven on 180˚C for approximately 20 minutes.

2. Finely grate cucumber and strain all the liquid through a sieve, squeezing with the back of a spoon to remove as much as possible.

3. Mix yoghurt, mint, sugar, lemon juice and grated cucumber until well combined.

4. Pulse half the cauliflower in a food

processor until broken down into granules. Remove any large pieces and pulse in intervals with the remaining cauliflower florets, being careful not to mash the cauliflower too much.

5. Steam or microwave cauliflower

rice with 1 tbsp of water in a bowl, covered for 4 – 6 minutes. Stir through butter. Garnish with fresh mint or chopped green chilli. Serve with mint & cucumber yoghurt.

ORDER IN STORE OR ONLINE AT www.fergusonplarre.com.au


COMFORT FOOD Family Cottage Pie

with STEAMED CORN, SPRING ONION & CHIVE BUTTER

2O MINS - WHILE YOUR PIE BAKES | SERVES 4 - 6 INGREDIENTS 1 Ferguson Plarre Family Cottage Pie 100g salted butter - softened 2 tbsp chopped chives ¼ tsp white pepper 4 medium corn on the cob - husks removed and cut into 3 equal size pieces 4 spring onion sprigs thinly sliced

1. Pop your Plarre’s

Family Cottage Pie in a fan forced oven on 180˚C for approximately 20 minutes or until cooked through.

2. Combine butter,

chives and pepper in a small bowl and wrap into a tight log, rolled up in baking paper or cling film. Refrigerate.

3. In a large pot of boiling salted

water, cook corn until bright yellow and crispy tender, about 6 minutes.

4. Toss in a large bowl with spring onion and slices of chive butter.


Sausage Rolls with

SMOKIN’ POTATO SALAD

2O MINS - WHILE YOUR SAUSAGE ROLLS BAKE | SERVES 4

INGREDIENTS 4 Ferguson Plarre Large Sausage Rolls 1 kg chat potatoes - cut into chunks 1 tbsp apple cider or white wine vinegar 100g whole egg mayonnaise

1 tsp seeded mustard 1 tbsp crispy shallots 4 spring onions - finely sliced 3 rashers smokey bacon rindless & cut into thick strips 1 tbsp parsley - roughly chopped 1 tbsp dill - chopped

1. Pop your Plarre’s Sausage Rolls in a fan

forced oven on 150 degrees for approximately 20 minutes.

2. Place potatoes in a large pot and

cover with cold salted water. Bring to the boil and cook for 8-10 minutes, until just tender. Drain and sprinkle with vinegar whilst still warm. Allow to cool slightly.

3. Fry bacon over high heat

in a shallow fry pan until just browned. Drain on clean paper towel.

4. Combine mayonnaise and seeded mustard well and gently stir through potato to coat.

5. Toss through spring onion, cooked bacon, shallots and herbs and serve.

ORDER IN STORE OR ONLINE AT www.fergusonplarre.com.au


Q UICHE & EASY Tomato & Spinach Quiche

with

ROCKET, FETA AND AVOCADO SALAD & GARLIC CROUTONS 2O MINS - WHILE YOUR QUICHE BAKES | SERVES 4 - 6 6 tbsp extra virgin olive oil INGREDIENTS 150g baby rocket leaves 1 Ferguson Plarre Family 1 ripe avocado - sliced Tomato & Spinach Quiche ½ red onion - finely sliced 2 slices of ciabatta or white 1 lemon - juiced loaf - crusts removed 1 tsp Dijon mustard 2 garlic cloves - crushed 80g feta cheese 1 tsp salt flakes

1. Pop Plarre’s Tomato & Spinach Quiche in a fan forced oven on 150 degrees for 20 minutes.

2. Mix half the olive oil and garlic

together in a large bowl. Tear bread into bite sized pieces and toss through garlic oil until coated.

3. Grill garlic bread until golden and toasted. Sprinkle with salt flakes. Set aside.

4. Arrange rocket, onion and

avocado in a bowl.

Ferguson Plarre’s Tomato & Spinach Quiche is a Family Classic made with tasty cheese, spinach, tomato & free range eggs.

5. Lightly whisk together the lemon juice, mustard and remaining olive oil and pour over salad. Crumble feta on top followed by the crispy garlic croutons.


Over 65 Stores Across Victoria Ferguson Plarre Forest

Bendigo

Gisborne

Kilmore Sunbury Craigieburn Central

Ballarat

Craigieburn

Epping Broadmeadows

Woodgrove

Keilor Village

Brimbank

Ferguson Plarre Forest

Plenty Valley

Lalor

Diamond Creek

Bundoora

Sydenham

Caroline Springs

Doreen

Mernda Village

Roxburgh Park

Bacchus Marsh

Ferguson Plarre Forest

Seymour

Wallan

Greensborough Eltham

Airport West Keilor Park

Milleara Mall Sunshine

Coburg

Essendon

Northland Chirnside Park

Moonee Ponds Highpoint

North Melbourne

Tunstall Square

Queen Vic Market Hawthorn

Altona

Eastland

Balwyn

Tarneit Burwood

Williamstown Werribee Chadstone

Hoppers Crossing Sanctuary Lakes

Waverley Gardens

Highett

Stud Park

Southland Endeavour Hills

Fountain Gate

Berwick

Patterson Lakes

Corio

Officer

Anakie

Cranbourne Geelong West Newcomb Ferguson Plarre Forest

Waurn Ponds Somerville Mornington

Ferguson Plarre Forests - over 35,000 trees planted and counting Baking The World A Better Place

Rosebud

What’s for

Chunky Vegetable

Cracked Pepper

Beef Curry

Beef, Bacon & Cheese

Steak & Mushroom

Beef

Dinner Tonight?

Angus Beef

Cottage

Butter Chicken

Steak & Onion

Country Chicken Beef & Cheese COLD PIES ONLY

22

FOR ONLY

$

O R DE R ON L I N E NOW

www.fergusonplarre.com.au


Chocolate Drip Cake

Salted Caramel Cheesecake

CHOCOLATE MOUSSE CAKE

Chocolate Mousse Cake

Home-Style Apple Pie

Orange Rough

Sticky Date Pudding

Small Business Dream?

A F E R G U S O N P L A R R E F R A N C H I S E C O U L D B E P E R F E C T F O R YO U !

Family values

No Royalties

Independence

No Baking

Plenty of smiles

No Early mornings

We are very proud to have been voted a in the Top Franchise Awards for the last 5 years!

TO FIND OUT MORE VISIT WWW.fergusonplarre.com.au/franchise

Quick & Easy Dinner Recipes from Ferguson Plarre Bakehouses  
New
Advertisement