Pie / Quiche
Meat & Potato Pie
Serves 6 Cooking time 13-17 minutes 25g plain flour salt and pepper 800g stewing steak 450g potatoes, peeled and chopped 1 onion, chopped 450ml hot beef stock 225g puff pastry or shortcrust pasty 1 egg (medium), beaten to glaze 1. Place flour, salt and pepper in a bowl, mix well. 2. Cut meat into 2.5cm pieces and toss in the seasoned flour. 3. Place meat, potatoes and onion in a 2.5 litre casserole dish, mix well. 4. Stir in the stock and cook on 70P for 30 minutes until the meat and potatoes are tender. Stir during cooking. 5. Roll out pastry to cover casserole dish, pinch edges and trim. Brush with egg to glaze. Press RECIPES key, PIE/QUICHE category, number 1. Press START key to preheat the oven. At audible signal, place dish on the low rack. Press START key.
Chicken & Tarragon Pie
Serves 4 Cooking time 27-33 minutes 225g button mushrooms, sliced 1�2 onion, finely chopped 1 clove garlic, crushed 3 eggs (medium), beaten 225g cottage cheese 150ml natural yoghurt 225g cooked chicken, chopped 1 tablespoon fresh tarragon, chopped salt and pepper to taste 6 sheets filo pastry, cut in half sunflower oil to brush 1. Place the mushrooms, onion, garlic, eggs, cheese, yoghurt, chicken, tarragon and seasoning in a large bowl and mix well. 2. Grease a round, deep 24.5cm flan dish. Place a layer of filo pastry in the bottom and brush with oil. Repeat for another 5 layers of pastry. Spoon in the chicken mixture and cover with the remaining sheets of pastry. Brush each sheet with oil, as for the base. Press RECIPES key, PIE/QUICHE category, number 2. Press START key to preheat the oven. At the audible signal, place dish on the low rack. Press START key.
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