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1. On a lightly floured surface, roll out 1 puff pastry sheet into a circle
and line a 20cm pie tin. Trim edges, leaving a little overhang and
prick with a fork. Fill with the cooled meat mixture and brush around
edges with beaten egg to top will stick to it.
2. Roll out the remaining pastry sheet and place on top of pie to form a
lid and trim edges. Press edges together with a fork to seal. Cut a
vent in top of pie to allow steam to escape. Brush top with remaining
beaten egg.
3. Place pie tin on the low rack. Choose the menu and weight, press
start.
Meat Pie
1
20cm
pie tin
on the Low rack
Room
Category
Function
Weight Limit
Utensil
Instructions
Food Temp.
3
Aussie
Cook
Ingredients
600-650g meat mixture
2 puff pastry sheets, thawed (180~200g/sheet)
1 egg, lightly beaten
For Meat mixture :
1 onion, chopped
500g steak, finely chopped
2 tablespoons plain flour
250ml bouillon
1
/
2
teaspoon thyme
Pinch ground nutmeg
Salt and pepper to taste
Saute chopped onion over a low heat in a saucepan until soften.
Add chopped steak and stir until browned. Sprinkle flour over
steak and continue cooking for further 2 minutes. Gradually add
bouillon and stir constantly until it boils and thickens. Add all
remaining ingredients. Cover and simmer for 30 minutes.
