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Pastry
Ingredients
350g (12oz) lean minced steak
1 medium onion, chopped
450 ml (3/4 pt) hot beef stock
15 ml (1tbsp) tomato puree
5 ml (1tsp) yeast extract (Marmite®)
salt & pepper
10 ml (2tsp) gravy thickening
350g (12oz) shortcrust pastry (See
page 192)
beaten egg to glaze
Serves 4
Dish: large casserole with lid + 20 cm (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.
Mince Beef and Onion Pie
4
Ingredients
25g (1oz) butter
200g (7oz) leeks, sliced
50g (2oz) plain flour
450 ml (3/4 pt) milk
150g (5oz) stilton
400g (14oz) cooked chicken, cubed
250g (9oz) shortcrust pastry, chilled
(See page 192)
Serves 4
Dish: bowl, 22.5 cm (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. Grate the pastry on top
of the chicken mixture. Place on shelf and cook on
CONVECTION 210°C + SIMMER MICROWAVE for 20-
25 mins. or until cooked and browned.
Chicken & Stilton Pie
4
131