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Savoury snacks
Spring pie
Preparation time: 100–110 minutes
Serves 4
Ingredients
300 g puff pastry
1 red capsicum
1 yellow capsicum
3 spring onions
1000 g minced beef
1 clove of garlic, finely chopped
100 g breadcrumbs
2 eggs
Salt
Pepper, freshly ground
Paprika
2 tsp. medium-hot mustard
To glaze:
1 egg yolk
Water
Accessories
30 cm loaf tin
Preparation
Dice the capsicums and slice the spring
onion.
Mix the minced meat with the
vegetables, garlic, breadcrumbs, eggs,
spices and mustard.
Grease a loaf tin and line with baking
paper. Roll out the pastry (approx.
45 x 50 cm). Line the loaf tin with the
pastry so that the amount of pastry
hanging over the sides is about the
same as the depth of the loaf tin. Fill
with the meat mixture and fold up the
overhanging pastry to form the lid of
the pie. Brush the lower edges with
water and press to seal the pie.
152
Cut 3 diamonds (3 x 3 cm) out of the
lid. Use the offcuts of pastry to
decorate the lid.
Whisk the egg yolk with some water,
brush over the pastry and bake.
Recommended settings
Oven function: Moisture Plus
Temperature: 180–190 °C
Heating-up phase: Rapid
Shelf level: 2 [1] (1)
No./Type of bursts of steam:
2 bursts of steam/Time-controlled
Amount of water: See display
1st burst of steam: Release after
20 minutes
2nd burst of steam: Release after
40 minutes
Duration: 50–60 minutes
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