Home Gift Basket Christmas Spring Variety Fun Dean's Secret


200g Spinach, cooked
180g Feta cheese, crumbed
Salt and freshly ground pepper
2ml Ground nutmeg 4-6 Sheets phyllo pastry
50g Margarine, melted
1 Egg, lightly beaten
Mix all ingredients in a bowl, except pastry, margarine and egg.
Brush two sheets of phyllo pastry with melted margarine and place one on top of the other.
Cut the pastry into 4 squares, 15cm x 15cm.
Cover with a damp cloth.
Place a spoonful of the mixture into the center of the squares.
Pull the corners of the pastry to from parcels. Tie each with a piece of string.
Continue till all the filling is used. Place parcels onto a greased baking tray and brush with egg.
Conversion Bake in preheated oven at 200c for 20-30min.

25 minutes
1kg Fillet beef
450g Puff pastry
50g Smooth pate
1 Large egg, beaten
Place the beef on a roasting rack and cook for 7-10 minutes on MEDIUM.
The meat will be very rare, but during standing it will continue to cook, so beware of overcooking.
Cut the pastry in half and roll out 2.5cm larger than the beef all the way round.
Place pastry on a baking sheet and brush the edges with beaten egg. 
Place meat on top of pastry and spread pate over the meat. Roll out remaining
half of the pastry, large enough to completely cover the top and sides of beef.
Cut to fit. Deal down the edges of top and bottom layers of pastry. Coat all over with
beaten egg. Pastry decorations can be made with remaining pastry. Place on top of pastry cover 
and brush with egg. Place on low rack. Bake for 10-14min on SIMUL ROAST 230c Microwave MEDIUM-LOW, or
until the pastry is golden brown and crispy.