111
P
ASTR
Y
I
ngredients
4 fillet steaks, roughly 175 g
(6 oz) each
300 g (11 oz) puff pastry
a little brandy
1 large egg, beaten
175 ml (6 fl oz) red wine
salt and black pepper
Filling
15 g (
1/
2
oz) dried porcini
mushrooms (soaked in boiling
water for 20 minutes)
1 large onion, peeled
225 g (8 oz) mushrooms
25 g (1 oz) butter
Mini Boeufs En Croute
Serves 4
1. Finely chop the mushrooms and onion, use a food
processor if possible. Put the butter, mushrooms and
onion in a bowl and cook uncovered on HIGH power for
10 mins. Stir halfway.
2. Preheat oven on CONVECTION 220°C. Place the fillets
onto the enamel shelf and brush with olive oil and season.
Cook in the oven on CONVECTION 220°C for 20 mins.
for medium rare and 30 mins. for medium. Allow to
cool. Wash the enamel shelf.
3. Cut the pastry into four pieces, roll each piece out to a
square of about 19cm (7
1/
4
in), trim the edges to a
neat square. Preheat oven empty on CONVECTION
220°C.
4. Brush the fillets with brandy and season with salt and
pepper, brush each pastry square with beaten egg. Place
an eighth of the mushroom mixture into the centre of each
pastry square. Place a fillet on top of mixture and more
mushroom mixture on top.
5. Bring the corners of the pastry to the centre, place the
parcels onto the enamel shelf, brush parcels with beaten
egg and cook on CONVECTION 220°C for 25 mins. for
medium rare and 30 mins. for medium.
Sauce: Put the remains of the mushroom mixture in a bowl
with the red wine, cover and cook on HIGH power for 10
mins. or until mixture in bubbling. Serve spooned over the
beef fillets.
I
ngredients
40 g (1
1/
2
oz) butter
4 red onions, thinly sliced
30 ml (2 tbsp) golden caster
sugar
15 ml (1 tbsp) sherry vinegar
Juice of
1/
4
lemon
375 g (13 oz) pack of
ready-rolled puff pastry
2 tbsp milk to glaze
200 g (7 oz) soft goat’s
cheese, roughly crumbled
basil leaves to garnish
Goat’s Cheese and Onion Tart
Serves 4-6
1. Put the butter into a microwavable bowl, add the onions
and sugar, cover with cling film, pierce and cook on HIGH
power for 5 mins.
2. Stir the vinegar and lemon into the onion mixture and
cook, uncovered on HIGH power for 5 mins. Drain and
leave to cool.
3. Preheat the oven on CONVECTION 180°C. Roll pastry
into a rectangle measuring 25 x 30 cm (10 x 12 in). Score
around edge leaving a 2.5 cm (1 in) border. Place onto
the enamel shelf. Brush edge with milk. Bake on
CONVECTION 180°C for 15-20 mins. until golden. Allow
to cool.
4. Using a palette knife, flatten the middle square of pastry
slightly. Spread the onion marmalade over the central
square and then sprinkle with cheese.
5. Return to the oven for 10 mins until cheese is golden
brown.
6. Scatter with torn basil leaves.
Oven Accessory: glass turntable then enamel shelf
Oven Accessory: glass turntable then enamel shelf