125
Shortcrust pastry
Place fl our and salt into a mixing bowl. Rub the margarine into the fl our until
the mixture resembles fi ne breadcrumbs. Add enough water so that when
the mixture is kneaded lightly for a few seconds a fi rm, smooth dough is
formed. If possible, rest for 15 mins. before rolling out.
ingredients
225
g
(8 oz) plain fl our
pinch salt
100
g
(4 oz) margarine
45 ml (3 tbsp) cold water
Dish: large Pyrex
®
bowl
Choux pastry
Place butter and water in a large jug and heat on HIGH MICROWAVE for
2-3 mins or until nearly boiling. Immediately tip in all the fl our and beat well
until mixture is smooth. Cool slightly. Beat in eggs one at a time, beating
vigorously until mixture is smooth and glossy.
ingredients
50
g
(2 oz) butter
150 ml (¼ pt) water
65
g
(2½ oz) plain fl our sifted
2 eggs, lightly beaten
Dish: large Pyrex
®
jug
Suetcrust pastry
Mix together fl our, salt and suet. Add enough water so that when the mixture
is kneaded lightly for a few seconds a fi rm, smooth dough is formed.
ingredients
225
g
(8 oz) self-raising fl our
3 ml (½ tsp) salt
100
g
(4 oz) shredded suet
105 ml (7 tbsp) cold water
Dish: large Pyrex
®
bowl
Minced beef & onion pie
Combine all fi lling 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 220 °C. Roll out
half the pastry to fi t 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 glass shelf in lower shelf position
and cook on CONVECTION 200 °C + SIMMER MICROWAVE for
20-25 mins or until cooked.
ingredients
SERVES 4
350
g
(12 oz) lean minced steak
1 medium onion, chopped
450 ml (½ pt) hot beef stock
15 ml (1 tbsp) tomato puree
5 ml (1 tsp) yeast extract
(Marmite.)
salt and pepper
10 ml (2 tsp) gravy thickening
500
g
(1 lb 2 oz) shortcrust pastry
beaten egg to glaze
Dish: large Pyrex
®
casserole
and lid, 20 cm (8”) pie plate
Oven accessory: glass shelf
in lower shelf position
Pastry
F0003BH21BP_04_130820.indd 125F0003BH21BP_04_130820.indd 125 2013-8-20 9:21:552013-8-20 9:21:55
To Next Page
Loading...
