Recipes
181
Spring pie
Preparation time: 100–110 minutes
Serves 4
Ingredients
300 g puff pastry
1 red capsicum
1 yellow capsicum
3 spring onions
1000 g minced beef
1 clove of garlic, finely chopped
100 g breadcrumbs
2 eggs
Salt
Pepper, freshly ground
Paprika
2 tsp. medium-hot mustard
To glaze:
1 egg yolk
Water
Accessories
Loaf tin, 30 cm long
Preparation
Dice the capsicums and slice the spring
onion.
Mix the minced meat with the
vegetables, garlic, breadcrumbs, eggs,
spices and mustard.
Grease a loaf tin and line with baking
paper. Roll out the pastry (approx.
45 x 50 cm). Line the loaf tin with the
pastry so that the amount of pastry
hanging over the sides is about the
same as the depth of the loaf tin. Fill
with the meat mixture and fold up the
overhanging pastry to form the lid of
the pie. Brush the lower edges with
water and press to seal the pie.
Cut 3 diamonds (3 x 3 cm) out of the
lid. Use the offcuts of pastry to
decorate the lid.
Whisk the egg yolk with some water,
brush over the pastry and bake.
Settings
Oven function: Moisture Plus
Number/Type of bursts of steam: 2
Temperature: 180–190 °C
Water volume: approx. 200 ml
Shelf level: 2
1st burst of steam:
20 minutes after the start of the
programme
2nd burst of steam:
After another 15 minutes
Duration: 55–65 minutes
Summary of Contents for H6260BP
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