80
P
ASTR
Y
Pastry
Ingredients
50g (2oz) caster sugar
2.5 ml (½tsp) cinnamon
2 cooking apples, peeled, cored and sliced
15 ml (1tbsp) lemon juice
350g (12oz) shortcrust pastry
Ingredients
Suet Pastry
225g (8oz) self-raising flour
3 ml (½tsp) salt
100g (4oz) shredded suet
105 ml (7tbsp) cold water
Filling:
75 ml (5 tbsp) seedless raspberry jam
milk to glaze
Baked Jam Roly Poly Pudding
Serves 4
Dish: 1 kg (2 lb) glass loaf dish
Accessory: glass tur low wire rack on metal tray
1. Mix together flour, salt and suet
2. Add enough water so that when the mixture is kneaded lightly for a few seconds a firm,
smooth dough is formed.
3. Roll out pastry to approx. 23 x 32 cm (9" x 13").
4. Spread the jam over the pastry leaving 1cm (½") border all round. Brush the edges with milk
and roll the pastry up evenly, starting at one short side and sealing the edges well.
5. Brush top with milk and place in loaf dish. Place on low rack and cook on
CONVECTION
200°C + LOW MICROWAVE
for 15-20 mins. or until golden.
Apple Pie
Serves 4-6
Dish: 20 cm (8") pie plate
Accessory: glass tur metal tray
1. Preheat oven on
CONVECTION 220°C.
2. Mix together sugar and cinnamon.
3. Toss apples in lemon juice. Sprinkle sugar mixture over.
4. Divide pastry in half. Roll out half and line base of plate.
5. Place apple filling on top of pastry. Roll out remainder of pastry and cut to a circle for lid.
6. Seal edges, crimp and brush top with egg. Place pie on metal tray and cook on
CONVECTION 220°C + SIMMER MICROWAVE
for 20-25 mins. or until cooked.
Ingredients
350g (12oz) lean minced steak
1 medium onion, chopped
450ml (
3/4
pt) hot beef stock
15ml (1 tbsp) tomato puree
5ml (1tsp) yeast extract (Marmite®)
salt and pepper
10ml (2 tsp) gravy thickening
350g (12oz) shortcrust pastry
beaten egg to glaze
Minced Beef and Onion Pie
Serves 4
Dish: large casserole and lid, 20 cm (8") pie plate
Oven Accessory: glass tur metal tray
1. Combine all filling ingredients except thickening in casserole dish. Cover, place on glass
turntable and cook on
HIGH MICROWAVE
for 5 mins. then
MEDIUM MICROWAVE
for 15
mins. Mix gravy thickening with water and stir into meat. Leave to cool.
2. Preheat oven on
CONVECTION 210°C
.
3. Roll out half the pastry to fit pie plate. Remove mince with a slotted spoon, reserving gravy
for serving and place on pastry base. 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. Place
on metal tray and cook on
CONVECTION 220°C + SIMMER MICROWAVE
for 20-25 mins.
or until cooked.