81
Pastry
Ingredients
Pastry:
250g (8oz) plain flour
25g (1oz) icing sugar
125g (4oz) butter
1 egg yolk
30ml (2tbsp) water
Filling:
90g (3oz) cornflour
600 ml (1pt) water
4 lemons, juice and grated rind of
175g (6oz) sugar
4 egg yolks
Meringue:
225g (8oz) caster sugar
5 egg whites
Lemon Meringue Pie
Serves 6
Dish: 25 cm (10") flan dish
Oven Accessory: glass tur low wire rack on metal tray
1. Pre-heat oven on
CONVECTION 210°C
.
2. Rub butter into the flour until the mixture resembles fine breadcrumbs and stir in sugar.
3. Add egg and enough water so that when the mixture is kneaded lightly for a few seconds a
firm, smooth dough is formed.
4. Line the flan dish with the pastry, prick the base with a fork and chill for 15 mins. in the fridge.
5. Place flan on low wire rack and bake blind on
CONVECTION 210°C
for 10 mins. with baking
beans. Remove baking beans and lining and bake for a further 5 mins until golden. Leave to
cool.
6. Place cornflour, water and lemon juice and rind in a jug. Place on glass turntable and cook
on
HIGH MICROWAVE
for 2 mins. Stir and cook on
HIGH MICROWAVE
for 2 mins. or until
smooth, glossy and thickened. Add sugar. Cool slightly. Add egg yolks. Mix well. Pour into
pastry case.
7. Preheat oven on
CONVECTION 150°C.
8. Whisk egg whites stiffly. Add sugar gradually - whisking after each addition.
9. Pile meringue onto lemon filling. Place flan on low wire rack and cook on
CONVECTION
150°C
for 40-45 mins. or until lightly browned.
Ingredients
600g (1lb 5oz) dessert apples- Granny
Smith's, cored, peeled and roughly chopped
juice of
1/2
lemon
50g (2oz) golden caster sugar
50g (2oz) walnuts, roughly chopped
50g (2oz) sultanas
5 ml (1tsp) ground cinnamon
50g (2oz) ground almonds
225g (8oz) filo pastry
50g (2oz) butter, melted
icing sugar to serve
Apple Strudel
Serves 4
Dish: round baking sheet, greased
Oven Accessory: glass tur low wire rack on metal tray
1. Preheat the oven on
CONVECTION 180°C.
2. Put the apples and juice into a bowl and toss together.
3. Add the sugar, walnuts, sultanas, cinnamon and almonds and mix together.
4. Take three sheets of filo pastry and brush with melted butter. Place each one with the
shortest edge towards you. Overlap the 2nd sheet onto the 1st sheet by 5-6 cms along the
long edge and repeat with the 3rd sheet overlapping the second.
5. Place three more sheets of filo on top, in the same way as in step 4.
6. Spread the apple filling along the front edge of the filo pastry just 2.5cms from the edge and
2.5cms from each side.
7. Fold the sides in over the filling and brush with butter. Roll up from the long front edge
buttering the final long edge to seal the strudel.
8. Place on baking sheet, seam-side down and brush with melted butter.
9. Place on low wire rack and cook on
CONVECTION 180°C
for 35-40 mins.
10. Dust with icing sugar to serve.
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