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126
Pastry
ingredients
SERVES 4
25
g
(1 oz) butter
200
g
(7 oz) leeks, sliced
50
g
(2 oz) plain fl our
450 ml (¾ pt) milk
150
g
(5 oz) stilton
400
g
(14 oz) cooked chicken,
cubed
250
g
(9 oz) puff pastry
1 egg, beaten
Dish: bowl, 22.5 cm (9”)
gratin dish
Oven accessory: glass shelf
in lower shelf position
Chicken & stilton pie
Place the butter and leeks in bowl. Place on the base of the oven and cook
on HIGH MICROWAVE for 8 minutes or until soft. Add the fl our, stir well
then gradually add the milk and cook on HIGH MICROWAVE for 4 mins 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. Roll the
pastry for a lid and place on top of the chicken mixture. Brush with beaten
egg. Place dish on glass shelf in lower shelf position and cook on
CONVECTION 210 °C + SIMMER MICROWAVE for 20-25 mins. Or until
cooked and browned.
ingredients
SERVES 4-6
25
g
(1 oz) caster sugar
5 ml (1 tsp) cinnamon
2 cooking apples, peeled,
cored and sliced
15 ml (1 tbsp) lemon juice
350
g
(12 oz) puff pastry
1 egg, beaten
Dish: 20 cm (8”) pie plate
Accessory: glass shelf in
lower shelf position
Apple pie
Mix together sugar and cinnamon. Toss apples in lemon juice. Sprinkle
sugar mixture over. Divide pastry in half. Roll out half and line base of plate.
Place apple fi lling on top of pastry. Roll out remainder of pastry and cut to
a circle for lid. Seal edges, crimp and brush top with egg. Preheat oven on
CONVECTION 220 °C. Place pie on glass shelf in lower shelf position and
cook on CONVECTION 220 °C + SIMMER MICROWAVE for 15-20 mins or
until cooked.
ingredients
SERVES 6
125
g
(4 oz) butter
250
g
(8 oz) plain fl our
25
g
(1 oz) icing sugar
1 egg yolk
30 ml (2 tbsp) water
Filling
60
g
(2 oz) cornfl our
400 ml (
¾
pt) water
3 lemons,juice and grated rind of
125
g
(4.4 oz) sugar
3 egg yolks
Meringue
225
g
(8 oz) caster sugar
4 egg whites
Dish: 25 cm (10”) fl an dish
Oven accessory: enamel shelf
in lower shelf position
Lemon meringue pie
Rub butter into the fl our until the mixture resembles fi ne breadcrumbs and
stir in sugar. Add egg and enough water so that when the mixture is kneaded
lightly for a few seconds a fi rm, smooth dough is formed. Line the fl an dish
with the pastry, prick the base with a fork and chill for 15 mins in the fridge.
Line pastry with greaseproof paper and baking beans, place fl an dish on
enamel shelf in lower shelf position, bake blind of CONVECTION 210 °C
10 mins, remove the beans and bake for another 10 mins, until golden.
Leave to cool. Place cornfl our, water and lemon juice and rind in a jug, stir.
Place on the base of the oven 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. Preheat oven on CONVECTION 150 °C. Whisk egg whites stiffl y. Add
sugar gradually – whisking after each addition. Pile meringue onto lemon
fi lling. Place fl an on enamel shelf in lower shelf position and cook on
CONVECTION 150 °C for 40-45 mins or until lightly browned.
F0003BH21BP_04_130820.indd 126F0003BH21BP_04_130820.indd 126 2013-8-20 9:21:552013-8-20 9:21:55
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