Panasonic NNCT857 Cookery Book & Operating Instructions page 128

Ingredients
25g (1oz) butter
200g (7oz) leeks, sliced
50g (2oz) plain flour
450 ml (¾ pt) milk
150g (5oz) stilton
400g (14oz) cooked
chicken, cubed
250g (9oz) shortcrust
pastry, chilled
Ingredients
25g (1oz) caster sugar
5 ml (1tsp) cinnamon
2 cooking apples, peeled,
cored and sliced
15 ml (1tbsp) lemon juice
350g (12oz) puff pastry
Dish: bowl, 22.5 cm (9") gratin dish
Oven Accessory: glass turntable + low wire rack on metal
tray
1. Place the butter and leeks in bowl. Place on glass turntable
and cook on HIGH MICROWAVE for 8 minutes or until soft.
2. Add the flour, stir well then gradually add the milk and cook on
HIGH MICROWAVE for 4 mins or until the sauce has thick-
ened.
3. Preheat the oven on CONVECTION 210°C.
4. Finely chop the cheese and add to the sauce, mix in the
chicken.
5. Grate the pastry on top of the chicken mixture. Place dish on
low wire rack and cook on COMBINATION: CONVECTION
210°C + SIMMER MICROWAVE for 25-30 mins. or until
cooked and browned.
Dish: 20 cm (8") pie plate
Accessory: glass turntable + metal tray
1. Preheat oven on CONVECTION 220°C.
2. Mix together sugar and cinnamon.
3. Toss apples in lemon juice. Sprinkle sugar mixture over.
4. Divide pastry in half. Roll out half and line base of plate.
5. Place apple filling on top of pastry. Roll out remainder of pas-
try and cut to a circle for lid.
6. Seal edges, crimp and brush top with egg. Place pie on metal
tray and cook on COMBINATION: CONVECTION 220°C +
SIMMER MICROWAVE for 20-25 mins. or until cooked.
126
Serves 4
Serves 4-6