Makes 2

Ingredients

  • 1 sheet of ready rolled shortcrust pastry
  • 1 x 400g tinned stewed steak in gravy
  • Oil for brushing
  • Milk for brushing

Method

  • Unravel your pastry sheet.
  • Cut to size using the bottom plate as your guide, you will need 4 slices to make both pies.
  • Spoon about half of the stewed steak into the middle of 1 of the pastry slices. Dampen the edges with a little water, before topping with a pastry lid.
  • Using the prongs of a fork press down around the edges to mark and seal the bake.
  • Brush the top with a little milk.
  • Preheat your Solo SnackMaster.
  • Once the correct temperature has been reached, brush the plates top and bottom with a little oil.
  • Carefully lift up the bake and place onto the bottom plate before closing the lid.
  • Cook for 7 minutes.
  • Open the lid and carefully turn over the bake.
  • Cook for a further 2 minutes before removing and repeating with the remaining bake.
  • Allow the cooked bakes to cool a little before eating.