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Recipes
Spring pie
Preparation time: 100–110 minutes
Serves 4
Ingredients
300 g puff pastry
1 red pepper
1 yellow pepper
3 spring onions
1000 g minced beef
1 garlic clove, finely chopped
100 g breadcrumbs
2 eggs
Salt
Freshly ground pepper
Paprika powder
2 tsp medium-hot mustard
For glazing
1 egg yolk
Water
Accessories
Loaf tin, 30 cm long
Method
Dice the peppers and slice the spring
onion.
Mix the minced beef with the
vegetables, garlic, breadcrumbs, eggs,
spices and mustard.
Grease and line a loaf tin with baking
parchment. Roll the pastry out to
approx. 45 cm x 50 cm. Line the tin
with the pastry, leaving the same
amount of pastry hanging over the
sides all round. Add the minced beef
mixture and press down firmly. Use the
overlapping pastry to form a lid. Coat
the edges with water and press the
edges to seal the pie.
180
Cut 3 diamonds, approx. 3 x 3 cm in
size out of the lid and use them to
decorate the top of the pie.
Whisk the egg yolk with some water,
brush over the pastry and bake.
Setting
Oven function: Moisture plus
Number/type of bursts of steam: 2
Temperature: 180–190 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
20 minutes after the start of the
programme
2rd burst of steam:
after another 15 minutes
Duration: 55–65 minutes
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