101
Ingredients
1 quantity of suet pastry
(page 100)
75 ml (5 tbsp) seedless
raspberry jam
milk to glaze
Baked Jam Roly Poly Pudding Serves 4
Dish: 1 kg (2 lb) loaf dish
Oven Accessory: glass turntable + metal tray
1. Roll out pastry to approx. 23 x 32 cm (9 x 13").
2. Spread the jam over the pastry leaving 1cm (
1
/
2
") border all
round. Brush the edges with milk and roll the pastry up
evenly, starting at one short side and sealing the edges well.
3. Brush top with milk and place in loaf dish. Preheat oven on
CONVECTION 210°C. Cook on Combination:
CONVECTION 220°C + SIMMER power for 15-20 mins. or
until golden.
Ingredients
350 g (12 oz) ready made
shortcrust pastry
beaten egg to glaze
Filling:
350 g (12 oz) lean minced
steak
1 medium onion, chopped
450 ml (
3
/
4
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
Minced Beef and Onion Pie Serves 4
Dish: large casserole + lid + 20 cm (8") pie plate
Oven Accessory: glass turntable + metal tray
1. Combine all filling ingredients except thickening in
casserole dish. Cover and cook on HIGH power for 5 mins.
then MEDIUM power for 15 mins. Mix gravy thickening with
water and stir into meat. Leave to cool. Preheat oven on
CONVECTION 210°C.
2. Roll out half the pastry to fit pie plate. Remove mince with a
slotted spoon, reserving gravy for serving and fill pie. 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. Cook on Combination: CONVECTION
220°C + SIMMER power for 15-17 mins. or until cooked.
PASTRY
