100
PASTRY
Pastry
I
ngredients
1 small potato, thinly sliced
200 g (7 oz) puff pastry
1 small onion, sliced
small apple, peeled, cored
and sliced
salt and pepper to taste
75 g (3 oz) cheese, grated or
crumbled, eg. Stilton, Roule
etc.
Glaze:
1 egg, beaten
Ingredients
225 g (8 oz) self-raising flour
3 ml (
1
/
2
tsp) salt
100 g (4 oz) shredded suet
105 ml (7 tbsp) cold water
Suetcrust Pastry
1. Mix together flour, salt and suet.
2. Add water and mix to a soft dough. Knead lightly until
smooth.
Savoury Potato Plait Serves 4-6
Dish: baking sheet (round)
Oven Accessory: glass turntable + metal tray
1. Cook potato in a shallow dish with 60 ml (4 tbsp) water,
covered for 3 mins. on HIGH power. Drain.
2. Preheat oven on CONVECTION 210°C.
3. Roll out the pastry to an oblong 25 x 27 cm (10 x 11"). Lift
onto baking sheet. With a knife, cut each side of the long
edges diagonally at 2.5 cm (1") intervals, to give strips
which will become plaits.
4. Arrange layers of potato, onion and apple down the centre
of the pastry. Season. Sprinkle over the cheese.
5. Brush the pastry strips with beaten egg and fold alternately
over the mixture to form a plait.
6. Glaze the complete plait with beaten egg. Cook on
Combination: CONVECTION 220°C + SIMMER power for
15-20 mins. or until crisp and golden.
