R-774M (serv.man9). Part 2 - Sharp Home Appliance User Guide / Operation Manual. Page 13

44

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Serves 4
450g (1lb) stewing steak, chopped
100g (4oz) kidney, chopped
125g (5oz) onion, chopped
2.5ml (

1

/

2

tsp) dried mixed herbs (see Tip, page 48)

450ml (

3

/

4

pint) beef stock

15ml (1tbsp) cornflour mixed with a little water
PASTRY:
225g (8oz) self-raising flour
2.5ml (

1

/

2

tsp) salt

5ml (1tsp) baking powder
100g (4oz) suet
150ml (

1

/

4

pint) cold water

15ml (1tbsp) milk

Preparation Time - 20 Minutes

1 Place steak, kidney, onion, mixed herbs and

stock in a casserole dish. Cover and cook on
50% for 65 - 70 minutes. Stir after half the
cooking time and add the cornflour to thicken. 

2 To make the pastry, place the flour, salt, baking

powder and suet in a bowl, mix well.

3 Add enough cold water to form a soft dough.

Roll out 2/3 of the pastry and use it to line the
base and sides of a greased 1.2 litre (2 pint)
pudding basin.

4 Fill pastry lined basin with meat. Roll out

remaining pastry, cut out a circle to cover
pudding. Brush with milk. Make a slit in the
centre. Cover with cling film, pierce and cook on
100% for 13 - 14 minutes.

Serves 4
Pastry:
250g (9oz) plain flour
100g (4oz) margarine
cold water to mix
Filling:
100g (4oz) celery, sliced
100g (4oz) mushrooms, chopped
75g (3oz) onion, finely chopped
350g (13oz) low fat sausages, skinned 
and mashed
10ml (2tsp) mild curry paste
2.5ml (

1

/

2

tsp) dried basil (see Tip, page 48)

salt and pepper to taste
1 egg (size 3), beaten to glaze
sunflower seeds to sprinkle

Preparation Time - 25 Minutes

1 Place flours in a bowl, rub in the margarine until

the mixture resembles fine breadcrumbs.
Combine with enough cold water to make a firm
dough. Chill whilst preparing the filling.

2 Place celery, mushrooms and onion in a bowl.

Cook on 100% for 4 - 5 minutes. Stir halfway
through cooking.

3 Add sausage, curry paste, basil and seasoning.
4 Roll out pastry to make a rectangle 30 x 23cm

(12 x 9"). Spoon sausage mixture down the
centre in a band 6cm (2.4") wide.

5 Make diagonal cuts in pastry 1cm (

1

/

2

") apart

down each side of the filling and brush with a
little of the beaten egg. Fold end of pastry over
the meat, fold pastry strips alternately from each
side over the filling to create a plait. Place plait
in a greased flan dish, brush with egg. Sprinkle
with sunflower seeds.

6 Place on turntable, cook at 160˚C for 35 - 40

minutes.

Serves 4
800g (1

3

/

4

lb) rump steak, cut into strips

50g (2oz) plain flour
salt and pepper to taste
125g (5oz) onion, finely chopped
30ml (2tbsp) tomato purée
450ml (

3

/

4

pint) hot beef stock

150ml (

1

/

4

pint) white wine

100g (4oz) mushrooms, thinly sliced
150ml (

1

/

4

pint) soured cream

Preparation Time - 10 Minutes

1 Place the steak, flour, salt and pepper in a 2.5

litre (approx. 4 pint) casserole dish, mix well. 

2 Stir in the onion, purée, stock and wine. Cover

and cook on 50% for 50 - 55 minutes, stir 2 - 3
times during cooking.

3 Stir in mushrooms, cook on 50% for 6 - 7

minutes. 

4 Stir in the cream before serving.

R-774M O/M  21/03/2001  15:05  Page 44