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Mince Pie
Preheat oven to 190 c
Ingredients:
600g - 700g mince 2 beef oxo cubes 1 large onion finely
diced 1 tsp marmite/vegemite 2 tbsp of cornflour Water
1/2 cup frozen peas 1 cup small precooked carrot pieces
1 dash of worcestershire sauce salt
and pepper
Method:
Place the thawed mince in a medium saucepan and cover with water
Boil, stir and break up until mince is cooked through Drain well
Add fresh water to cover the cooked mince and add the onions, marmite and oxo cubes
Stir well and cook until the onions are soft adding salt and pepper to
taste. Add the frozen peas and precooked carrots to the pot;
mix in.
Take the cornflour and add to 1/4 cup of warm water stir until
smooth add this to the pot and stir and cook until thickened.
Pour this mixture into a pre prepared pie dish lined with puff pastry
Cover the top with pastry, crimp the edges and brush with milk
Prick
the top and bake at 190c for 30 mins or until crust is lightly browned
Variations:
Add mashed potato for the top with a sprinkle of paprika
Add mashed
potato and grated cheese for the top with a sprinkle of paprika
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Home Made Meat Pies
Ingredients:
900g
lean mince 1 onion finely
sliced 125g mushrooms chopped 2/1/4 cups hot beef stock 1
tsp mixed
herbs 1 egg lightly beaten
2/3 cup gravy powder mixed with 2/3 cups water 3 frozen ready rolled short crust pastry sheets for quiche and larger dishes thawed
3 frozen reduced
fat puff pastry thawed
Method:
Place mince and
onion into
a non stick pan and cook for 5 min or until slightly browned. Drain . Add mushrooms
stock and herbs.
Simmer for 5-8 minutes. Season the mixture, stir through blended gravy and water
and cook for 2-3 mins or until
thickened
Cut large pastry sheets into four and roll lightly to each piece to
make it a little larger. Press into the back and sides of 12 x 10cm pie pans.
Fill with cooled mince mixture. Brush the edges with a little
egg. Cut
the puff pastry into squares and press over the filling.
Press edges
together to seal and trim the excess pastry with a sharp knife. Decorate the
pie with family initials if desired.
Place and bake at 180c for 30-35 min or
until pastry is golden. Serve as desired.
Variations:
Curried Beef add 1 tbsp of curry powder in place of mixed herbs and complete as
described.
Potato Top
top with piped mashed potato instead of pastry.
Cheese and Bacon
prepare pies adding 125 g
chopped bacon in place of the mushrooms.
sprinkle the filling with grated cheese
and top with pastry as described
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Cottage Pie:
Use Beef Mince
Cooking time 30
mins middle shelf 190c
Sheppard's Pie:
Use Lamb Mince
Ingredients:
Top: 1/2kg potatoes 1 tsp salt 1 tbsp butter 4 tbsp milk pepper
Filling: 2 tbsp oil
2 onions diced 1 maggi gravy packet 2 medium carrots grated
2 chopped tomatoes 2 cups cooked mince salt pepper
Method:
While the potatoes boil , heat the oil and cook the onion
until lightly brown. Add gravy, carrots, tomatoes and meat and season to taste
Heat almost to boiling point and turn into a greased baking dish. Drain
potatoes, mash with butter, milk and seasoning.
Beat well until light and
fluffy and spread the potato topping on top of the meat mixture. Run a fork
to make a nice pattern and dot with butter.
Bake until golden
brown. Double the mixture for larger pie
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Sheppard's
Pie:
Perfect for leftover
roasts Preheat oven to 160 c
Ingredients:
6 cups cooked minced meat ie left over lamb or beef roast
1 large
onion, chopped 3 tbsp butter 3/4 cup tomato sauce
2 tbsp
tomato relish 1 egg, beaten 1/2 cup cream
pepper and salt
Method:
In fry pan, soften onion in butter . Mix all
ingredients together. Place in buttered pie dish and cover with freshly
mashed potato.
Dot with butter and bake at 160C for approx.1/2 an hour.
Variations:
Add sliced green pepper, mushrooms or tomato and
the topping of mashed potato brushed with egg yolk.
If using leftover minced
lamb, a small squirt of mint sauce mixed into the dish.
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Vegetable
Pie
Preheat oven to 180 c
Cook broccoli, cauli, carrots, leeks, kumara, pumpkin, potato
etc etc in small diced pieces Make a very tasty cheese
sauce.
Add a pinch or two of curry powder and white pepper and mix all the veges
and sauce together. Line an oven proof dish with puff pastry.
Spoon in the vege mix, sprinkle a little salt and place a pastry lid on top.
Brush the top with a little milk for a nice glazed pie top.
Prick
the top with a knife and bake for 30 mins or until crust is lightly browned.
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Smoked Fish Pie and Leeks
Preheat oven to 200 c
Heat a dash of oil in a frying pan
and gently cook one sliced leek until tender.
Mix together can of Watties Condensed Creamy Pumpkin Soup with half a cup of
lite sour cream and half a cup of milk and beat until smooth.
Stir in cooked leeks, bunch of fresh chopped parsley, a bit of lemon
zest, smoked fish and 3 hardboiled eggs sliced up Season with
pepper.
Transfer to an ovenproof dish. Top with Watties Potato Pom Poms.
Fan bake at 200º C for 20 minutes or until the fish pie is hot and the
Potato Pom Poms are crispy and golden.
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Smoked Fish Pie and
Veges
Preheat oven to 180 c
Ingredients:
1 smoked fish 2
tbsp butter 2 tbsp flour 1 cup finely chopped parsley fresh ground
black pepper 300ml milk
1 cup frozen peas (dip in water
to remove any ice) 1 large carrot
chopped small and pre boiled
Method:
Break down the fish
fillets into small pieces ensuring no bones. Place the butter in a large
saucepan and melt adding the flour stirring all the while. Remove from heat
and add the milk,
stir a little only and add the fish pieces Add the parsley peas and
precooked carrots and mix lightly.
Add pepper to taste (no salt) Place
on low heat and stir a little till warmed through. Line a suitable
dish with puff pastry and pour in the fish mix
Add a lid of
pastry, brush with milk and prick. or alternatively top with mashed potato
and a sprinkle of paprika.
Cook in oven for 20-30 mins or until golden
brown
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Crispy Topped Fish Pie
Preheat oven to 180 c
Ingredients:
500g thick white fish fillets
1 onion peeled and finely diced 2 cups frozen mixed vegetables
420g can condensed soup ~ chicken or corn
1/4 cup of sour cream
1/2 french stick grated cheese butter.
Method:
Cut
the fish into 2-3 cm pieces and layer over base of pie dish. Cook the
onion in a dash of oil until tender, add the frozen veges and cook until
defrosted. Stir in the condensed soup and sour cream until warmed
through and pour over fish pieces.
Cut the french stick 2 cm thick
slices and butter one side. Arrange in overlapping rows, buttered side
up on top of the fish.
Sprinkle over the grated cheese with a pinch
of paprika.
Bake at 180c for 35-40 mins until fish is cooked, the sauce is
hot and the topping golden and crispy.
Variations:
Add 2-3 halved hard boiled eggs.
Add 2-3 tbsp
of chopped herbs ( parsley ~ chives ~ chervil )
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Easy Fish Pie
recipe can also have a
pastry base
Cook four potatoes and mash with a little butter. Set aside. Sauté an
onion with some dill flakes in a little butter and set aside .
Make a roux of 3 tbsp butter, 3 tbsp flour and milk till a smooth sauce
is formed. Add in fish and the onion and simmer for 10 minutes.
Put fish mixture into oven proof dish and top with mashed potato. Put
into oven at 180 c until potato turns golden brown.
Variations:
Add packet of Maggi seafood soup
Use mashed pumpkin or kumara as topping
Add chopped parsley or coriander
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