134
Pastry
Ingredients
350g (12oz) lean minced steak
1 medium onion, chopped
450ml (¾pt) hot beef stock
15ml (1tbsp) tomato puree
5ml (1tsp) yeast extract (Marmite®)
salt & pepper
10ml (2tsp) corn flour
350g (12oz) shortcrust pastry (See
page 136)
beaten egg to glaze
Dish: large casserole with lid + 20cm (8") pie plate
Accessory: no accessory then anti-spark ring + wire
shelf on lower level
Combine all filling ingredients except thickening in
casserole dish. Cover, place on base of oven 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. Preheat oven on
CONVECTION 210°C. 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 anti-spark ring on wire
shelf and cook on CONVECTION 220°C + SIMMER
MICROWAVE for 20 mins. or until cooked. Turn pie half
way thorough cooking.
Minced Beef & Onion Pie Serves 4
Ingredients
25g (1oz) butter
200g (7oz) leeks, sliced
50g (2oz) plain flour
450ml (¾pt) milk
150g (5oz) stilton
400g (14oz) cooked chicken, cubed
500g (1lb) puff pastry
1 egg, beaten
Dish: bowl, 22.5cm (9") gratin dish
Oven Accessory: no accessory then wire shelf in
lower position
Place the butter and leeks in dish and cover with a lid or
pierced cling film. Place on base of oven and cook on
MEDIUM MICROWAVE for 8 minutes or until soft. Add
the flour, stir well, then gradually add the milk and cook
on HIGH MICROWAVE for 4 mins stirring throughout or
until the sauce has thickened. Preheat the oven on
CONVECTION 210°C. Finely chop the cheese and add
to the sauce, mix in the chicken. Roll out the pastry and
place on top of the chicken mixture. Brush with beaten
egg, place on shelf and cook on CONVECTION 210°C +
SIMMER MICROWAVE for 20-25 mins. or until cooked
and browned.
Chicken & Stilton Pie Serves 4
