105
Pastry
I
ngredients
1 small potato, thinly sliced
200 g (7 oz) puff pastry
1 small onion, sliced
small apple, peeled, cored
and sliced
salt and pepper to taste
75 g (3 oz) cheese, grated or
crumbled, eg. Stilton, Roule
etc.
Glaze:
1 egg, beaten
Savoury potato plait
Serves 4-6
Dish: baking sheet (round)
Oven accessory: glass tur
Enamel
tray
1.
Cook potato and onion in a shallow dish with 60 ml (4 tbsp)
water, covered for 3 mins. on
HIGH
power. Drain.
2.
Preheat oven on
CONVECTION 200°C.
3.
Roll out the pastry to an oblong 25 x 27 cm (10 x 11"). Lift
onto baking sheet. With a knife, cut each side of the long
edges diagonally at 2.5 cm (1") intervals, to give strips
which will become plaits.
4.
Arrange layers of potato, onion and apple down the centre
of the pastry. Season. Sprinkle over the cheese.
5.
Brush the pastry strips with beaten egg and fold alternately
over the mixture to form a plait.
6.
Glaze the complete plait with beaten egg. Cook on
Combination: CONVECTION 200°C + SIMMER
power for
11-13 mins. or until crisp and golden.
I
ngredients
1 quantity of suet pastry
(see page 10
2
)
75 ml (5 tbsp) seedless
raspberry jam
milk to glaze
Baked jam roly poly pudding
Serves 4
Dish: 1 kg (2 lb) loaf dish
Oven accessory: glass tur
Enamel
tray
1.
Roll out pastry to approx. 23 x 32 cm (9 x 13").
2.
Spread the jam over the pastry leaving 1cm (
1/
2
") border all
round. Brush the edges with milk and roll the pastry up
evenly, starting at one short side and sealing the edges
well.
3.
Brush top with milk and place in loaf dish. Preheat oven on
CONVECTION 210°C
. Cook on
Combination:
CONVECTION 220°C + SIMMER power
for 15-20 mins. or
until golden.
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 105
1
07
