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Savoury Potato Plait Serves 4-6
Dish: shallow dish
Oven Accessory: enamel shelf, greased in lower position
1. Place potato in a shallow dish with 45ml (3tbsp) water. Cover, place
on glass turntable and cook on HIGH MICROWAVE for 3 mins.
Drain.
2. Preheat oven empty on CONVECTION 220°C.
3. Roll out the pastry to an oblong 25 x 27 cm (10 x 11"). Lift onto
greased enamel shelf. With a knife, cut each side of the long edges
diagonally at 2.5 cm (1") intervals, to give strips which will become
plaits.
4. Arrange layers of potato, onion and apple down the centre of the
pastry. Season. Sprinkle over the cheese.
5. Brush the pastry strips with beaten egg and fold alternately over the
mixture to form a plait. Glaze with beaten egg.
6. Place enamel shelf in oven in the lower position and cook on
CONVECTION 220°C for 25-30 mins. or until crisp and golden.
Ingredients
1 small potato, thinly sliced
200g (7oz) puff pastry
1 small onion, sliced
small apple, peeled, cored
and sliced
salt and pepper to taste
75g (3oz) cheese, grated
or crumbled, e.g. Stilton,
Roule etc.
1 egg, beaten
Lemon Meringue Pie Serves 6
Dish: 25 cm (10") flan dish
Oven Accessory: glass turntable + low wire rack on metal tray
1. Pre-heat oven on CONVECTION 210°C.
2. Rub butter into the flour until the mixture resembles fine bread-
crumbs and stir in sugar.
3. Add egg and enough water so that when the mixture is kneaded
lightly for a few seconds a firm, smooth dough is formed.
4. Line the flan dish with the pastry, prick the base with a fork and chill
for 15 mins. in the fridge.
5. Place flan on low wire rack 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. Leave to cool.
6. Place cornflour, water and lemon juice and rind in a jug. Place on
glass turntable and cook on HIGH MICROWAVE for 2 mins. Stir
and cook on HIGH MICROWAVE for 2 mins. or until smooth, glossy
and thickened. Add sugar. Cool slightly. Add egg yolks. Mix well.
Pour into pastry case.
7. Pre-heat oven on CONVECTION 150°C.
8. Whisk egg whites stiffly. Add sugar gradually – whisking after each
addition.
9. Pile meringue onto lemon filling. Place flan on low wire rack and
cook on CONVECTION 150°C for 40-45 mins. or until lightly
browned.
Ingredients
250g (8oz) plain flour
25g (1oz) icing sugar
125g (4 ½oz) butter
1 egg yolk
30ml (2tbsp) water
Filling
90g (3oz) cornflour
600 ml (1pt) water
4 lemons, juice and grated
rind of
175g (6oz) sugar
4 egg yolks
Meringue:
225g (8oz) caster sugar
4 egg whites
