112
I
ngredients
350 g (12 oz) ready made
shortcrust pastry
beaten egg to glaze
Filling:
350 g (12 oz) lean minced
steak
1 medium onion, chopped
450 ml (
3/
4
pt) hot beef stock
15 ml (1 tbsp) tomato puree
5 ml (1 tsp) yeast extract
(Marmite
®
)
salt and pepper
10 ml (2 tsp) gravy thickening
Minced Beef and Onion Pie
Serves 4
Dish: large cas lid + 20 cm (8") pie plate
Oven Accessory: glass tur metal tray
1. Combine all filling ingredients except thickening in
casserole dish. Cover and cook on HIGH power for 5
mins. then MEDIUM power for 15 mins. Mix gravy
thickening with water and stir into meat. Leave to cool.
Preheat oven on CONVECTION 210°C.
2. Roll out half the pastry to fit pie plate. Remove mince with
a slotted spoon, reserving gravy for serving and fill pie.
Roll out remaining pastry for a lid and place on top of
mince, sealing the edges with water. Cut 2 slits in top of
pastry and glaze top with egg. Cook on Combination:
CONVECTION 220°C + SIMMER power for 20-25 mins.
or until cooked.
I
ngredients
1 quantity of suet pastry
(page 110)
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 metal 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.
P
ASTR
Y