43
Instructions
Ac 14 Meat Pie
1
20cm
pie tin on the
Rack on the
Metal tray
Room
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 rack on the metal tray.
Choose the menu and weight, press start.
Auto
Cooking
Function
Category
Food Temp.
Utensil
Weight
Limit
1
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.
Level
