125
P
ASTR
Y
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 220°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
COMBINATION: CONVECTION 220°C + SIMMER
MICROWAVE
for 18-20 mins. or until cooked.
Ingredients
350g (12oz) lean minced
steak
1 medium onion,
chopped
450ml (¾ pt) hot beef
stock
15ml (1tbsp) tomato
puree
5ml (1tsp) yeast extract
(Marmite®)
salt and pepper
10ml (2tsp) gravy
thickening
500g (1lb 2oz) shortcrust
pastry
beaten egg to glaze
Goat’s Cheese And Onion Tart
Serves 4
Dish: large bowl, 23 cm (9") flan tin
Oven Accessory: glass tur low wire rack on metal
tray
1. Pre-heat oven on
CONVECTION 210°C.
2. Rub the butter into the flour until the mixture resembles fine
breadcrumbs. Stir in the parmesan, add 2-3tbsps cold water
and mix to a firm dough.
3. Line the flan dish with the pastry, prick the base with a fork
and chill for 15 mins. in the fridge
4. Place dish on metal tray and bake blind on
CONVECTION
210°C
for 10 mins. with baking beans. Remove baking beans
and lining and bake for a further 5 mins until golden.
5. Place the butter, onions and thyme into a large bowl. Place on
glass turntable and cook on
HIGH MICROWAVE
for 2 mins.
6. Add balsamic, stir and cook on
MEDIUM MICROWAVE
for 15
mins. Stir halfway and season.
7. Pre-heat oven on
CONVECTION 180°C
.
8. Place the onions in the flan tin and sprinkle with cheese. Place
dish on low wire rack and cook on
CONVECTION 180°C
for
15-20 mins.
Ingredients
100g (4oz) butter
225g (8oz) plain flour
50g (2oz) finely grated
Parmesan
25g (1oz) butter
1kg (2lb2oz) red onions,
peeled & thinly sliced
15ml (1tbp) fresh thyme
60ml (4tbsp) balsamic
vinegar
salt and freshly ground
black pepper
200g (7oz) soft goat’s
cheese, crumbled