Team kalorik Kitchen Originals TKG PIE 1001 XL Manual De Instrucciones página 18

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4. Spoon the filling into the case and top with the reserved cheese.
5. Close the pie maker and cook for 10-15 minutes until the filling is set and the pastry is
browned around the edges.
6. Carefully remove the quiche and serve hot or cold.
(If the filling is not quite set, unplug the pie maker and leave the quiche to stand for a
further 5 minutes with the lid closed.)
Makes: 1 pie
Ingredients
1 tablespoon oil
300g lean casserole steak, diced
1 small onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1 stick celery, finely chopped
2 tablespoons plain flour
150ml stout
100ml beef stock
4 mushrooms, chopped
2 teaspoons balsamic vinegar
Seasoning
200g shortcrust pastry, rolled and cut with the large side of the cutter for the base
175g puff pastry rolled and cut with the small side of the cutter to make the top
Milk to glaze
Method
1. Heat the oil in a saucepan over a medium heat. Add the beef, onion, garlic and
celery and cook for a few minutes until the beef is browned.
2. Stir in the flour and cook over a medium heat for 1 minute.
3. Blend in the stout and stock and bring to the boil stirring continuously until slightly
thickened.
4. Add the mushrooms, vinegar and seasoning. Reduce the heat, cover and simmer
gently for 90 minutes until the beef is tender (add a little more stock during cooking if
required).
5. Preheat the pie maker until the green light comes on.
6. Press the shortcrust pastry base into the pie well.
7. Spoon the beef filling into the pie and top with puff pastry. Brush with a little milk.
8. Close the pie maker and cook for 10-12 minutes until the pastry is golden brown and
cooked.
9. Carefully remove the pie and serve.
Makes: 1 pie
Ingredients
200g frozen mixed berries
1 tablespoon cornflour, blended with a little water
100g baking apple, peeled, cored and chopped
25g sugar
200g shortcrust pastry, rolled and cut with the large side of the cutter for the base
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don't change the page numbering. Keep the
language integrity.
Steak and Ale Pie
Mixed Berry and Apple Pie
18
Assembly page 18/80
TKG PIE 1001 XL - 141225