Savoury dishes
152
Spring pie
Preparation time: 100–110 minutes
Serves 4
Ingredients
300 g puff pastry
1 red pepper
1 yellow pepper
3 spring onions
1000 g minced beef
1 garlic clove, finely chopped
100 g breadcrumbs
2 eggs
Salt
Pepper, freshly ground
Paprika powder
2 tsp medium-hot mustard
For glazing
1 egg yolk
Water
Accessories
Loaf tin, 30 cm long
Method
Dice the peppers and slice the spring
onion.
Mix the minced beef with the
vegetables, garlic, breadcrumbs, eggs,
spices and mustard.
Grease and line a loaf tin with baking
parchment. Roll the pastry out to
approx. 45 cm x 50 cm. Line the tin
with the pastry, leaving the same
amount of pastry hanging over the
sides all round. Add the minced beef
mixture and press down firmly. Use the
overlapping pastry to form a lid. Coat
the edges with water and press the
edges to seal the pie.
Cut 3 diamonds, approx. 3 cm x 3 cm
in size out of the lid and use them to
decorate the top of the pie.
Whisk the egg yolk with some water,
brush over the pastry and bake.
Recommended settings
Oven function: Moisture plus
Temperature: 180–190 °C
Heating-up phase: rapid
Shelf level: 2 [1] (1)
Number/type of bursts of steam:
2 bursts of steam/Time controlled
Amount of water: see display
1st burst of steam: release after 20
minutes
2nd burst of steam: release after 40
minutes
Duration: 50–60 minutes
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