User Manual

EAT

1 Cook meat on HIGH for 6 minutes. Stir every

minute. Mix

in onion, pepper, chilli, garam masala,

cumin, turmeric, and ginger. Add breadcrumbs and

enough egg to form a stiff mixture. Season.

2 To make the pastry, place the flours in a bowl, rub

in the margarine until mixture resembles

breadcrumbs. Stir in enough cold water to form

a soft but not sticky dough. Chill for 15 minutes.

3 Divide the dough into 12 even pieces. Roll each

piece into a thin square 12.8cm (5").

Preheat the oven to 200

°C.

5 Place a large spoonful of meat mixture into the

centre of each square. Fold pastry over filling to

form a triangle, dampen edges with water and

pinch to seal. Glaze with egg, sprinkle with

parsley. Place in two large greased flan dishes.

6 Place a dish on the low rack and the other on the high

rack. Bake in preheated oven CONVECTION 220°C

for 20-22 minutes.

225g (8oz) lean mince (lamb or beef)

5 spring onions, finely sliced

/2 green pepper, finely chopped

1 small red chilli, seeded and chopped finely

10ml (2tsp) garam masala

2.5ml (

/2tsp) cumin

2.5ml (

/2tsp) ground turmeric

5ml (1tsp) ground ginger

25g (1oz) fresh breadcrumbs

1 egg (size 3), beaten to glaze

salt and pepper to taste

pastry:

125g (5oz) plain flour

100g (4oz) plain wholemeal flour

100g (4oz) margarine

75-90ml (5-6tbsp) cold water to mix

a little cold water to seal the pastry edges

1 egg (size 3), beaten to glaze

dried parsley to sprinkle

SERVES 4-6 PREPARATION TIME - 25 MINUTES

Pork & Courgette Tart (page 19); Spring Rolls & Baked Samosas (pages 23 and 24); Sausage & Celery Plaît (page 19).

AKED SAMOSAS

Ideal for buffets, picnics or a starter to an Indian meal.