AUSTRALIAN PIES
Great for lunchboxes!
Serves: 6
Filling
1 glug PnP Finest extra-virgin olive oil
500 grams beef mince
1 onion, chopped
1 half butternut, peeled and diced
3 tbsp brown onion soup powder
2 cups water
1 cup peas
Pastry
2 rolls PnP shortcrust pastry, (400g each)
2 PnP eggs, lightly beaten, for glazing
Method
Preheat oven to 190ºC.
Heat a glug of oil in a pan and brown mince.
Add remaining filling ingredients, except peas, and allow to simmer for 30 minutes or until butternut is soft and sauce has reduced. Stir through peas and allow to cool.
Roll out pastry and cut out 12 rounds for pie bases.
Line a well-greased 12-cup muffin pan with pastry (it should come up the sides and overlap edges slightly).
Fill each pastry cup with a tablespoonful of filling.
Roll out remaining pastry and cut out round pie lids using a pastry cutter.
Brush with egg and cover filling. Press down to seal edges and trim edges with a knife.
Pierce a small steam hole in the lid of each pie and decorate as you like.
Bake for 25-35 minutes or until pastry is cooked through and golden.
BRON:Pick n Pay.
Serves: 6
Filling
1 glug PnP Finest extra-virgin olive oil
500 grams beef mince
1 onion, chopped
1 half butternut, peeled and diced
3 tbsp brown onion soup powder
2 cups water
1 cup peas
Pastry
2 rolls PnP shortcrust pastry, (400g each)
2 PnP eggs, lightly beaten, for glazing
Method
Preheat oven to 190ºC.
Heat a glug of oil in a pan and brown mince.
Add remaining filling ingredients, except peas, and allow to simmer for 30 minutes or until butternut is soft and sauce has reduced. Stir through peas and allow to cool.
Roll out pastry and cut out 12 rounds for pie bases.
Line a well-greased 12-cup muffin pan with pastry (it should come up the sides and overlap edges slightly).
Fill each pastry cup with a tablespoonful of filling.
Roll out remaining pastry and cut out round pie lids using a pastry cutter.
Brush with egg and cover filling. Press down to seal edges and trim edges with a knife.
Pierce a small steam hole in the lid of each pie and decorate as you like.
Bake for 25-35 minutes or until pastry is cooked through and golden.
BRON:Pick n Pay.
ASPARAGUS TART
Ingredients:
2 cups of flour
1 egg
1/4 cup milk
1/2 cup cold butter
pinch of salt
Filling:
20 pieces of asparagus blanched in boiling water for1 minute and immediately cooled in ice water
2 medium chopped onions saute' in 2 tablespoons butter
1 cup of grated Parmesan cheese
3 eggs
2 tablespoons flour
3/4 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon grated Parmesan cheese
Preparation:
1.In food processor ,put the flour,cold pieces of butter,pulse few second ,whisk egg milk and pinch of salt together and pour over flour mixture,pulse few seconds until you have medium soft dough.
2.Wrap the dough in plastic sheet,and refrigerate for 1 hour.
3.Take the dough out, on a floured counter roll out into a rectangular shape.
4.Transfer the dough into rectangular tart pan ,cut the extra edges ,and pick the bottom with fork.Cover the dough with parchment paper,top with dried chickpeas and bake in preheated 350 degrees F. oven for 15 minutes.
5.Remove the paper and chickpeas and continue baking for another 7-10 minutes.
6.Remove the tart from the oven and spread the onions at the bottom of the tart.In a container of hand mixer add the eggs,flour,cream salt black pepper mix few second add the grated Parmesan cheese,mix and pour over the onions.
7.Arrange the asparagus spears over cream mixture and sprinkle with 2 tablespoons of Parmesan cheese.
8.Return to oven and bake for another 45-50 minutes,serve hot.
BRON:Amazingly delicious
2 cups of flour
1 egg
1/4 cup milk
1/2 cup cold butter
pinch of salt
Filling:
20 pieces of asparagus blanched in boiling water for1 minute and immediately cooled in ice water
2 medium chopped onions saute' in 2 tablespoons butter
1 cup of grated Parmesan cheese
3 eggs
2 tablespoons flour
3/4 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon grated Parmesan cheese
Preparation:
1.In food processor ,put the flour,cold pieces of butter,pulse few second ,whisk egg milk and pinch of salt together and pour over flour mixture,pulse few seconds until you have medium soft dough.
2.Wrap the dough in plastic sheet,and refrigerate for 1 hour.
3.Take the dough out, on a floured counter roll out into a rectangular shape.
4.Transfer the dough into rectangular tart pan ,cut the extra edges ,and pick the bottom with fork.Cover the dough with parchment paper,top with dried chickpeas and bake in preheated 350 degrees F. oven for 15 minutes.
5.Remove the paper and chickpeas and continue baking for another 7-10 minutes.
6.Remove the tart from the oven and spread the onions at the bottom of the tart.In a container of hand mixer add the eggs,flour,cream salt black pepper mix few second add the grated Parmesan cheese,mix and pour over the onions.
7.Arrange the asparagus spears over cream mixture and sprinkle with 2 tablespoons of Parmesan cheese.
8.Return to oven and bake for another 45-50 minutes,serve hot.
BRON:Amazingly delicious
SPICY BEEF-GREEN OLIVE EMPANADAS
Makes 6
Ingredients:
1 roll puff pastry, thawed
300g rump steak, cut into small cubes (or mince, if you prefer)
1 tsp olive oil
½ tsp chilli flakes
1 tsp mixed spice
½ tsp cumin
salt to taste
3 tbsp Mediterranean Delicacies Pimento Stuffed Green Olives, finely chopped
1 egg, beaten
sprinkling of pecorino, if desired
For the dipping sauce:
100ml mayonnaise
½ tsp paprika
½ tsp chilli flakes
½ tsp crushed garlic
Method:
Heat the oven to 180 degrees C. While it’s heating, place a frying pan on a medium high heat, add the olive oil and steak / mince. Fry until coloured, then add the spices and green olives. Remove from the heat.
Roll out your puff pastry, and cut out circles 10cm in diameter. Place the meat mixture on one half of each circle, being careful not to pile it too high. Fold the other half of the pastry over each little meat circle, pressing closed with the tines of a fork. Brush the top of each half moon with the beaten egg, and top with a sprinkling of pecorino, if using.
Place on a baking tray and bake for about 15 minutes, until the pastry is risen and golden. While they are baking, stir together the ingredients for the dipping sauce in a small bowl.
Place the empanadas on a platter and serve with the dipping sauce.
Ingredients:
1 roll puff pastry, thawed
300g rump steak, cut into small cubes (or mince, if you prefer)
1 tsp olive oil
½ tsp chilli flakes
1 tsp mixed spice
½ tsp cumin
salt to taste
3 tbsp Mediterranean Delicacies Pimento Stuffed Green Olives, finely chopped
1 egg, beaten
sprinkling of pecorino, if desired
For the dipping sauce:
100ml mayonnaise
½ tsp paprika
½ tsp chilli flakes
½ tsp crushed garlic
Method:
Heat the oven to 180 degrees C. While it’s heating, place a frying pan on a medium high heat, add the olive oil and steak / mince. Fry until coloured, then add the spices and green olives. Remove from the heat.
Roll out your puff pastry, and cut out circles 10cm in diameter. Place the meat mixture on one half of each circle, being careful not to pile it too high. Fold the other half of the pastry over each little meat circle, pressing closed with the tines of a fork. Brush the top of each half moon with the beaten egg, and top with a sprinkling of pecorino, if using.
Place on a baking tray and bake for about 15 minutes, until the pastry is risen and golden. While they are baking, stir together the ingredients for the dipping sauce in a small bowl.
Place the empanadas on a platter and serve with the dipping sauce.
BEEF-MUSHROOM PIE
Try this simple beef and mushroom pie. Perfect for winter nights.
Serves: 4
Preparation time: 10 min
Cooking time: 20 minutes
Oven temperature: 200°C
Ingredients:
• 6 beef stewing steaks, cubed
• 30 ml flour
• 30 ml olive oil
• 1 onion, sliced
• 2 cloves garlic, crushed
• 250 g button mushrooms, halved
• 250 ml red wine or beef stock
• 30 ml Worcester sauce
• 1 roll frozen flaky or puff pastry, thawed
• 1 egg, beaten
Method:
1.Lightly dust the steak cubes in flour and brown over a high heat in half the oil.
2.Reduce the heat to medium and fry the onion and garlic with the meat, adding more oil if necessary. Add the mushrooms, red wine and Worcester sauce and simmer for a few minutes.
3.In the meantime, roll out the flaky or puff pastry to the size of the pie dish.
4.Spoon the mixture into the dish and cover the pie with the pastry, pressing down around the edges to seal. Make a hole in the middle of the pie to allow the steam to escape during baking.
5.Brush with egg and bake in a preheated oven for 20 minutes or until the pastry is golden brown. Serve with seasonal vegetables.
BRON:Ideas Magazine.
Serves: 4
Preparation time: 10 min
Cooking time: 20 minutes
Oven temperature: 200°C
Ingredients:
• 6 beef stewing steaks, cubed
• 30 ml flour
• 30 ml olive oil
• 1 onion, sliced
• 2 cloves garlic, crushed
• 250 g button mushrooms, halved
• 250 ml red wine or beef stock
• 30 ml Worcester sauce
• 1 roll frozen flaky or puff pastry, thawed
• 1 egg, beaten
Method:
1.Lightly dust the steak cubes in flour and brown over a high heat in half the oil.
2.Reduce the heat to medium and fry the onion and garlic with the meat, adding more oil if necessary. Add the mushrooms, red wine and Worcester sauce and simmer for a few minutes.
3.In the meantime, roll out the flaky or puff pastry to the size of the pie dish.
4.Spoon the mixture into the dish and cover the pie with the pastry, pressing down around the edges to seal. Make a hole in the middle of the pie to allow the steam to escape during baking.
5.Brush with egg and bake in a preheated oven for 20 minutes or until the pastry is golden brown. Serve with seasonal vegetables.
BRON:Ideas Magazine.
BEEF & MUSHROOM PIE WITH SWEET CORN CRUST
Little oil for frying
2 onions, chopped
500g beef cubes
200g (1 small packet) of small carrots
820g (2x410g) Goldcrest Mushrooms stems and pieces, drained
375ml (1½ Cups) Beef stock
2 Bay leaves
5ml (1teaspoon) dry parsley
Salt and pepper to taste
410g Goldcrest Peas, drained
15ml (1 Tablespoon) Bistro
SWEET CORN CRUST
250ml (1 cup) self raising flour
5ml (1 teaspoon) dry mustard
Pinch of salt and pepper
10ml (2 teaspoons) Fresh parsley, chopped
60ml (4 Tablespoons) Butter
420g Goldcrest Sweet corn
60ml (4 tablespoons) milk
1 egg
Set oven to 180ºC. Fry onion until soft, keep one side. Add a little bit of extra oil and fry the beef cubes until light brown. Add the onions to The pot. Add the carrots, mushrooms, stock, bay leaves, parsley, salt and pepper. Place the lid on the pot and simmer for 1 hour until meat is soft. Remove the bay leaves and add the peas. Make a paste of the Bistro and a bit of water and add to the meat, mix well and let simmer for another 5 min. until the sauce is thick. Place the meat mixture in an oven dish.
TO MAKE THE SWEET CORN CRUST
Sift the flour, mustard, salt and pepper. Add the parsley. Rub the butter into the flour mixture until it looks like bread crumbs. Stir in the creamed sweet corn, milk and egg, mix very well. Add to the flour mixture and stir until a soft dough forms. Pour over the meat and bake for 25 min. until golden brown.
2 onions, chopped
500g beef cubes
200g (1 small packet) of small carrots
820g (2x410g) Goldcrest Mushrooms stems and pieces, drained
375ml (1½ Cups) Beef stock
2 Bay leaves
5ml (1teaspoon) dry parsley
Salt and pepper to taste
410g Goldcrest Peas, drained
15ml (1 Tablespoon) Bistro
SWEET CORN CRUST
250ml (1 cup) self raising flour
5ml (1 teaspoon) dry mustard
Pinch of salt and pepper
10ml (2 teaspoons) Fresh parsley, chopped
60ml (4 Tablespoons) Butter
420g Goldcrest Sweet corn
60ml (4 tablespoons) milk
1 egg
Set oven to 180ºC. Fry onion until soft, keep one side. Add a little bit of extra oil and fry the beef cubes until light brown. Add the onions to The pot. Add the carrots, mushrooms, stock, bay leaves, parsley, salt and pepper. Place the lid on the pot and simmer for 1 hour until meat is soft. Remove the bay leaves and add the peas. Make a paste of the Bistro and a bit of water and add to the meat, mix well and let simmer for another 5 min. until the sauce is thick. Place the meat mixture in an oven dish.
TO MAKE THE SWEET CORN CRUST
Sift the flour, mustard, salt and pepper. Add the parsley. Rub the butter into the flour mixture until it looks like bread crumbs. Stir in the creamed sweet corn, milk and egg, mix very well. Add to the flour mixture and stir until a soft dough forms. Pour over the meat and bake for 25 min. until golden brown.
CREAMY BEEF PIES WITH SOUR CREAM PASTRY
Serves: 6-8
Ingredients
500g Stewing Beef, Diced
100ml Seasoned Flour
30ml Oil
2 Red Onions, Roughly Chopped
30ml Tomato Paste
750ml Beef Stock
250ml Clover Cream
750ml Cake Flour
250g Clover Mooi River Butter, Cold
250g Clover Sour Cream
Preparation
PASTRY
Put the flour into the bowl of a food processor. Cut the butter into cubes and add to the flour. Pulse the mixture until it resembles breadcrumbs. Add the sour cream and pulse until the mixture forms a ball of dough. Remove the dough from the processor and wrap in cling film. Refrigerate for 30 minutes.
FILLING
Put the beef and seasoned flour into a plastic packet. Tie a knot or hold it closed and shake it around to coat the beef in seasoned flour. Heat half the oil in a large pot and brown the meat, in two batches. Add the remaining oil and the onion to the pot and fry until transluscent. Add the tomato paste and cook for a few minutes. Return the browned beef and any extra flour to the pot along with the stock. Simmer for 2-3 hours, until the beef is tender and the pot has no extra liquid in. Add the cream and season well.
Roll out the dough on a floured surface and cut out 6 x 15cm discs for the bases and 6 x 10cm discs for lids. Line a small ovenproof pie dish with the larger disc. Divide the filling among the pies. Brush the edges with beaten egg and press on the pastry for the lid. Decorate top with pastry scraps if desired. Brush with beaten egg. Bake at 200°C for 15-20 minutes until the pastry is golden brown. Remove and cool slightly before serving.
BRON:Angela Day and Clover.
Ingredients
500g Stewing Beef, Diced
100ml Seasoned Flour
30ml Oil
2 Red Onions, Roughly Chopped
30ml Tomato Paste
750ml Beef Stock
250ml Clover Cream
750ml Cake Flour
250g Clover Mooi River Butter, Cold
250g Clover Sour Cream
Preparation
PASTRY
Put the flour into the bowl of a food processor. Cut the butter into cubes and add to the flour. Pulse the mixture until it resembles breadcrumbs. Add the sour cream and pulse until the mixture forms a ball of dough. Remove the dough from the processor and wrap in cling film. Refrigerate for 30 minutes.
FILLING
Put the beef and seasoned flour into a plastic packet. Tie a knot or hold it closed and shake it around to coat the beef in seasoned flour. Heat half the oil in a large pot and brown the meat, in two batches. Add the remaining oil and the onion to the pot and fry until transluscent. Add the tomato paste and cook for a few minutes. Return the browned beef and any extra flour to the pot along with the stock. Simmer for 2-3 hours, until the beef is tender and the pot has no extra liquid in. Add the cream and season well.
Roll out the dough on a floured surface and cut out 6 x 15cm discs for the bases and 6 x 10cm discs for lids. Line a small ovenproof pie dish with the larger disc. Divide the filling among the pies. Brush the edges with beaten egg and press on the pastry for the lid. Decorate top with pastry scraps if desired. Brush with beaten egg. Bake at 200°C for 15-20 minutes until the pastry is golden brown. Remove and cool slightly before serving.
BRON:Angela Day and Clover.
BEEF- GUINNESS POT PIE
1 sachet KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce
200 Millilitre Guiness Beer
200 Millilitre water
1 punnet button mushrooms, sliced
2 Carrots, peeled and sliced
500 Gram Rump steak, cubed
1 Onion, finely chopped
15 Millilitre sunflower oil
½ Cup frozen peas
1 Roll ready-made puff pastry, defrosted
Milk, for brushing pastry
Preheat oven to 220°C. Heat oil in a pot and fry the onion until lightly browned. Add the cubed rump steak and brown well then add the carrots and mushrooms and fry for 5 minutes. Stir in the contents of the KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce together with the water and Guinness, bring to the boil then reduce the heat and allow to simmer for 15 minutes. Add the frozen peas and simmer for a further 2 minutes. Transfer the beef mixture into two oven proof rectangular pie dishes. Unroll the puff pastry onto a lightly floured surface and divide the pastry in half. Using a sharp knife score the surface of the pastry to give it an attractive appearance and cut a small Place the pastry lids on top of the beef filling and firmly press the edges down to seal. Place the pies into a preheated oven for about 7 minutes or until the pastry is puffed and golden. Serve with salad.
BRON:WHATSFORDINNER
200 Millilitre Guiness Beer
200 Millilitre water
1 punnet button mushrooms, sliced
2 Carrots, peeled and sliced
500 Gram Rump steak, cubed
1 Onion, finely chopped
15 Millilitre sunflower oil
½ Cup frozen peas
1 Roll ready-made puff pastry, defrosted
Milk, for brushing pastry
Preheat oven to 220°C. Heat oil in a pot and fry the onion until lightly browned. Add the cubed rump steak and brown well then add the carrots and mushrooms and fry for 5 minutes. Stir in the contents of the KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce together with the water and Guinness, bring to the boil then reduce the heat and allow to simmer for 15 minutes. Add the frozen peas and simmer for a further 2 minutes. Transfer the beef mixture into two oven proof rectangular pie dishes. Unroll the puff pastry onto a lightly floured surface and divide the pastry in half. Using a sharp knife score the surface of the pastry to give it an attractive appearance and cut a small Place the pastry lids on top of the beef filling and firmly press the edges down to seal. Place the pies into a preheated oven for about 7 minutes or until the pastry is puffed and golden. Serve with salad.
BRON:WHATSFORDINNER
SLOWLY COOKED EASY BEEF PIE
INGREDIENTS
825g roasting joint (beef)
pinch sea salt
1tsp cracked black pepper
1tsp olive oil
1 medium sized onion
500ml strong ale
1tsp caraway seed
1tsp whole black peppercorns
pinch thyme fresh or dried
pinch mustard powder
1tsp Bovril
2tbsp plain flour
350g ready to roll pastry
300ml cold water
1 egg, lightly beaten
METHOD
Prepare the meat by cutting it into small pieces, removing all the fat. Season with salt and cracked pepper (rub this in well).
Heat a large frying pan with some oil and add the chopped onion. Cook for one minute until the onion has softened. Add the diced beef, the meat is ready when seared on all side and no pink can be seen.
Pour in half the bottle of ale, simmer for 1 minute.
Add the caraway seed, cracked pepper, thyme, whole peppercorns and mustard powder, simmer for one minute.
Add a good dollop of Bovril, I find this less salty than stock cubes, add to taste.
Simmer for 10 minutes. Turn on the slow cooker and add the cold water and plain flour, this again is to your own liking, if you want a thicker gravy add more, mix well and add the rest of the ale. Add the browned beef to the slow cooker and cook on low for 5 hours.
Once cooked, spoon the beef and gravy into a pie dish; cover the dish with pastry and trim. Crimp the edges of the pastry and brush with beaten egg. Bake for 25 minutes at 200°C or until the pastry is golden.
BRON: Tesco Food
825g roasting joint (beef)
pinch sea salt
1tsp cracked black pepper
1tsp olive oil
1 medium sized onion
500ml strong ale
1tsp caraway seed
1tsp whole black peppercorns
pinch thyme fresh or dried
pinch mustard powder
1tsp Bovril
2tbsp plain flour
350g ready to roll pastry
300ml cold water
1 egg, lightly beaten
METHOD
Prepare the meat by cutting it into small pieces, removing all the fat. Season with salt and cracked pepper (rub this in well).
Heat a large frying pan with some oil and add the chopped onion. Cook for one minute until the onion has softened. Add the diced beef, the meat is ready when seared on all side and no pink can be seen.
Pour in half the bottle of ale, simmer for 1 minute.
Add the caraway seed, cracked pepper, thyme, whole peppercorns and mustard powder, simmer for one minute.
Add a good dollop of Bovril, I find this less salty than stock cubes, add to taste.
Simmer for 10 minutes. Turn on the slow cooker and add the cold water and plain flour, this again is to your own liking, if you want a thicker gravy add more, mix well and add the rest of the ale. Add the browned beef to the slow cooker and cook on low for 5 hours.
Once cooked, spoon the beef and gravy into a pie dish; cover the dish with pastry and trim. Crimp the edges of the pastry and brush with beaten egg. Bake for 25 minutes at 200°C or until the pastry is golden.
BRON: Tesco Food
BEEF-CARAMALISED ONION & STOUT PIES
INGREDIENTS
½ cup flour
1 tsp. salt
1 tsp. paprika
800 g beef cubes
3 Tbsps. oil
2 cups beef stock, hot
2 onions
2 cloves garlic, crushed
2 sprigs rosemary
1 x 115 g Rhodes Tomato Paste cup OR 2 x 50 g Rhodes Tomato Paste Sachets
2 fresh bay leaves
500 ml stout, dark draft beer
Worcestershire sauce
Salt and black pepper
2 cups button mushrooms, halved
3 Tbsp. butter
1 pack (250 g) ready to roll puff pastry
1 egg, lightly beaten
Toss together the flour, salt and paprika and place into a bag or bowl.
Toss the beef cubes in the seasoned flour to coat.
In a heavy casserole, seal the meat in 2 Tbsp. of the oil in batches and set aside.
Use a ¼ cup of the beef stock to deglaze the pan and pour the pan juices over the meat.
Heat the remaining oil in the same pot and add the onions.
Over low heat, brown the onions until soft and caramelized.
Add the garlic and fry for a few minutes.
Add the rosemary and the Rhodes Tomato Paste.
Return the meat to the pan and toss well.
Stir in the remaining stock.
Add the bay leaves and allow to simmer for 30 minutes, or until the meat is tender.
While the pot is simmering, pour the beer into a small saucepan and over a low heat, reduce by half to concentrate the flavour.
Add to the pot and continue simmering until the meat is tender.
In a frying pan, fry the mushrooms in the butter until golden and then add to the pot.
Season with the Worcestershire sauce, salt and pepper.
Allow to cool.
Once the mixture is cool prepare your pie dishes. (See note below)
Very lightly roll out the pastry to just a little bit larger than your pie dish.
Place the cooled pie filling into your pie dish.
Brush the edge of the dish with water and place the pastry over the top, sticking the edges to the pie dish.
Decorate as you wish.
Make a hole in the lid center with the tip of the knife, to allow steam to escape as the pie bakes.
Brush the pastry with the beaten egg.
Chill the pie for 15 minutes to set the pastry.
Bake in a preheated oven at 190˚ for 30 - 35 minutes until the pastry is crisp, puffed up and deep golden brown.
Note: If you would like to bake individual pies that can be turned out, line ramekins with thinly rolled puff pastry. Prick the pastry with a fork. Line the pastry with baking paper and fill with baking beans or rice. Bake blind in a preheated oven at 190˚C for fifteen minutes. Remove the beans and bake for a further five minutes. Continue from point 18 above, but press the top pastry layer to the pre baked pastry. Allow to cool for a few minutes before turning out from the ramekin.
Bron: Rhodes Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
½ cup flour
1 tsp. salt
1 tsp. paprika
800 g beef cubes
3 Tbsps. oil
2 cups beef stock, hot
2 onions
2 cloves garlic, crushed
2 sprigs rosemary
1 x 115 g Rhodes Tomato Paste cup OR 2 x 50 g Rhodes Tomato Paste Sachets
2 fresh bay leaves
500 ml stout, dark draft beer
Worcestershire sauce
Salt and black pepper
2 cups button mushrooms, halved
3 Tbsp. butter
1 pack (250 g) ready to roll puff pastry
1 egg, lightly beaten
Toss together the flour, salt and paprika and place into a bag or bowl.
Toss the beef cubes in the seasoned flour to coat.
In a heavy casserole, seal the meat in 2 Tbsp. of the oil in batches and set aside.
Use a ¼ cup of the beef stock to deglaze the pan and pour the pan juices over the meat.
Heat the remaining oil in the same pot and add the onions.
Over low heat, brown the onions until soft and caramelized.
Add the garlic and fry for a few minutes.
Add the rosemary and the Rhodes Tomato Paste.
Return the meat to the pan and toss well.
Stir in the remaining stock.
Add the bay leaves and allow to simmer for 30 minutes, or until the meat is tender.
While the pot is simmering, pour the beer into a small saucepan and over a low heat, reduce by half to concentrate the flavour.
Add to the pot and continue simmering until the meat is tender.
In a frying pan, fry the mushrooms in the butter until golden and then add to the pot.
Season with the Worcestershire sauce, salt and pepper.
Allow to cool.
Once the mixture is cool prepare your pie dishes. (See note below)
Very lightly roll out the pastry to just a little bit larger than your pie dish.
Place the cooled pie filling into your pie dish.
Brush the edge of the dish with water and place the pastry over the top, sticking the edges to the pie dish.
Decorate as you wish.
Make a hole in the lid center with the tip of the knife, to allow steam to escape as the pie bakes.
Brush the pastry with the beaten egg.
Chill the pie for 15 minutes to set the pastry.
Bake in a preheated oven at 190˚ for 30 - 35 minutes until the pastry is crisp, puffed up and deep golden brown.
Note: If you would like to bake individual pies that can be turned out, line ramekins with thinly rolled puff pastry. Prick the pastry with a fork. Line the pastry with baking paper and fill with baking beans or rice. Bake blind in a preheated oven at 190˚C for fifteen minutes. Remove the beans and bake for a further five minutes. Continue from point 18 above, but press the top pastry layer to the pre baked pastry. Allow to cool for a few minutes before turning out from the ramekin.
Bron: Rhodes Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SPICED SWEET POTATO-BUTTERNUT YOGURT PIES
Serves: Makes about 10 pies
Category: Vegetarian / Takes a little effort / Great value / Kid-friendly
Prep time: 30 minutes, plus chilling time and draining overnight
Cooking time: 45 minutes
Ingredients:
1 egg, beaten
For the yoghurt pastry
2 cups plain organic yoghurt
280 g flour, plus extra for dusting
A pinch of salt
200 g organic butter, cold
For the filling
1 onion, finely chopped
2 T sunflower oil
1 clove garlic, crushed
1 t Cape Malay curry powder
200 g sweet potato, peeled and diced
200 g butternut, peeled and diced
2/3 cup vegetable stock
Zest and juice of 1 orange
Sea salt and freshly ground black pepper
2–3 T chopped coriander leaves
Cooking instructions:
To make the pastry:
First drain the yoghurt in a strainer all day, or overnight in the refrigerator.
Sift the flour and salt into a bowl, then grate in the cold butter and, using your fingertips, rub lightly together until crumbly.
Stir in the very thick yoghurt left after draining and knead lightly to form a dough, dusting with more flour if necessary.
Divide in half then wrap each half in clingfilm and chill for 30 minutes to 1 hour, or until firm.
Dust one lot of the pastry with flour and roll between 2 sheets of nonstick baking paper, dusting with more flour if overly tacky.
If necessary, return to the refrigerator until needed.
Stamp out rounds, or scalloped-edged discs, 8 x 10 cm in diameter. Re-roll and repeat.
Repeat with the remaining reserved pastry.
To make the filling:
In a saucepan over a medium to low heat, gently soften the onion in the oil. Stir in the garlic and curry powder and then add the vegetables.
Pour in the stock and orange juice, add the zest and a little seasoning.
Cover and simmer for 20 minutes, or until the vegetables are cooked through.
Turn off the stove and, with the pan still on the hot plate, mash with a potato masher until all the liquid has evaporated.
Stir in the coriander and check seasoning. Allow to cool before using. (You’ll have more than you need for filling your pies, but there are loads of fun things you can do with the leftovers).
To assemble:
Preheat the oven to 190°C.
Place 2–3 T of filling on half of the pastry rounds. Brush the edges of the pastry with beaten egg and cover with the remaining cut-outs.
Press well to seal the edges (using a fork, if desired).
Brush again with beaten egg and make two or three small slits on top of each pie.
Bake for 15 to 20 minutes, or until golden brown.
Cook’s note: Good as they are on their own, these pies are excellent when partnered with a favourite chutney, yoghurt mixed with lots of chopped coriander and a little fresh chilli, or a mixed salad on the side. Serve as a snack, a starter or a meal, garnished liberally with fresh rocket.
BRON: Phillippa Cheifitz
Category: Vegetarian / Takes a little effort / Great value / Kid-friendly
Prep time: 30 minutes, plus chilling time and draining overnight
Cooking time: 45 minutes
Ingredients:
1 egg, beaten
For the yoghurt pastry
2 cups plain organic yoghurt
280 g flour, plus extra for dusting
A pinch of salt
200 g organic butter, cold
For the filling
1 onion, finely chopped
2 T sunflower oil
1 clove garlic, crushed
1 t Cape Malay curry powder
200 g sweet potato, peeled and diced
200 g butternut, peeled and diced
2/3 cup vegetable stock
Zest and juice of 1 orange
Sea salt and freshly ground black pepper
2–3 T chopped coriander leaves
Cooking instructions:
To make the pastry:
First drain the yoghurt in a strainer all day, or overnight in the refrigerator.
Sift the flour and salt into a bowl, then grate in the cold butter and, using your fingertips, rub lightly together until crumbly.
Stir in the very thick yoghurt left after draining and knead lightly to form a dough, dusting with more flour if necessary.
Divide in half then wrap each half in clingfilm and chill for 30 minutes to 1 hour, or until firm.
Dust one lot of the pastry with flour and roll between 2 sheets of nonstick baking paper, dusting with more flour if overly tacky.
If necessary, return to the refrigerator until needed.
Stamp out rounds, or scalloped-edged discs, 8 x 10 cm in diameter. Re-roll and repeat.
Repeat with the remaining reserved pastry.
To make the filling:
In a saucepan over a medium to low heat, gently soften the onion in the oil. Stir in the garlic and curry powder and then add the vegetables.
Pour in the stock and orange juice, add the zest and a little seasoning.
Cover and simmer for 20 minutes, or until the vegetables are cooked through.
Turn off the stove and, with the pan still on the hot plate, mash with a potato masher until all the liquid has evaporated.
Stir in the coriander and check seasoning. Allow to cool before using. (You’ll have more than you need for filling your pies, but there are loads of fun things you can do with the leftovers).
To assemble:
Preheat the oven to 190°C.
Place 2–3 T of filling on half of the pastry rounds. Brush the edges of the pastry with beaten egg and cover with the remaining cut-outs.
Press well to seal the edges (using a fork, if desired).
Brush again with beaten egg and make two or three small slits on top of each pie.
Bake for 15 to 20 minutes, or until golden brown.
Cook’s note: Good as they are on their own, these pies are excellent when partnered with a favourite chutney, yoghurt mixed with lots of chopped coriander and a little fresh chilli, or a mixed salad on the side. Serve as a snack, a starter or a meal, garnished liberally with fresh rocket.
BRON: Phillippa Cheifitz
SLOPPY JOE BISCUIT POT PIES
Top a tasty beef filling with a Pillsbury® Oven Baked biscuit for a quick dinner for two.
Prep Time:15 Min
Makes:2 servings
½ lb lean (at least 80%) ground beef
¼ cup chopped onion (1/2 medium)
¾ cup Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1 teaspoon packed brown sugar
½ teaspoon dry ground mustard
¾ cup chili sauce
2 tablespoons Worcestershire sauce
2 Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag)
2 teaspoons milk, if desired
½ teaspoon sesame seed, if desired
Heat oven to 400ºF. Spray 8-inch skillet with cooking spray. Add ground beef and onion; cook over medium-high heat, stirring frequently, until beef is thoroughly cooked. Drain. Stir in frozen mixed vegetables, brown sugar, mustard, chili sauce and Worcestershire sauce. Cook 2 to 3 min, stirring occasionally, until vegetables are crisp-tender. Spoon beef mixture into 2 (1 1/2-cup) ungreased ovenproof bowls or ramekins. Top each with frozen biscuit. Brush each biscuit with milk; sprinkle with sesame seed. Bake 20 to 25 min or until biscuits are deep golden brown.
Prep Time:15 Min
Makes:2 servings
½ lb lean (at least 80%) ground beef
¼ cup chopped onion (1/2 medium)
¾ cup Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1 teaspoon packed brown sugar
½ teaspoon dry ground mustard
¾ cup chili sauce
2 tablespoons Worcestershire sauce
2 Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag)
2 teaspoons milk, if desired
½ teaspoon sesame seed, if desired
Heat oven to 400ºF. Spray 8-inch skillet with cooking spray. Add ground beef and onion; cook over medium-high heat, stirring frequently, until beef is thoroughly cooked. Drain. Stir in frozen mixed vegetables, brown sugar, mustard, chili sauce and Worcestershire sauce. Cook 2 to 3 min, stirring occasionally, until vegetables are crisp-tender. Spoon beef mixture into 2 (1 1/2-cup) ungreased ovenproof bowls or ramekins. Top each with frozen biscuit. Brush each biscuit with milk; sprinkle with sesame seed. Bake 20 to 25 min or until biscuits are deep golden brown.
VIENNA, BACON & SWEETCORN PIE
Serves 4
Prep time 10 min
Cooking time 40 min
Ingredients:
250 g Eskort Diced Bacon or Eskort Lean Diced Bacon
300 g Eskort Smoked Viennas, sliced
15 ml olive oil
15 ml butter
1 small onion, chopped
2 carrots, peeled and roughly chopped
2 sticks celery, finely sliced
45 ml flour
420 ml milk
salt and freshly ground black pepper
pinch paprika
400 g puff pastry, defrosted
1 egg, beaten
handful thyme leaves, fresh
2 sweet mielies, kernels cut off
METHOD:
Preheat oven to 200ºC.
In a large pot place oil and butter, sauté onion for 2 - 3 min then add and cook diced bacon for 2 - 3 min.
Add carrots, celery and thyme and cook over gentle heat for 4 - 5 min, stir in sweetcorn and Vienna slices.
Turn heat up a little and add the flour, keep stirring for about a min before removing from the heat and add milk.
Return to heat and cook whilst stirring for a further min or two.
Season to taste and add a little milk if necessary.
Pour into an appropriately sized pie dish.
Egg wash the rim of your dish, drape over the rolled pastry and trim the edges with a knife.
Egg wash the top and cook in the centre of the oven for 10 min, reduce temperature to 200ºC and bake a further 15 min or until golden on top.
OPTIONS:
Stir in a tablespoon of sweet chilli sauce for extra bite.
This can be made as individual pies.
Filling can be made the day before and refrigerated.
Bron: Eskort Limited
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Prep time 10 min
Cooking time 40 min
Ingredients:
250 g Eskort Diced Bacon or Eskort Lean Diced Bacon
300 g Eskort Smoked Viennas, sliced
15 ml olive oil
15 ml butter
1 small onion, chopped
2 carrots, peeled and roughly chopped
2 sticks celery, finely sliced
45 ml flour
420 ml milk
salt and freshly ground black pepper
pinch paprika
400 g puff pastry, defrosted
1 egg, beaten
handful thyme leaves, fresh
2 sweet mielies, kernels cut off
METHOD:
Preheat oven to 200ºC.
In a large pot place oil and butter, sauté onion for 2 - 3 min then add and cook diced bacon for 2 - 3 min.
Add carrots, celery and thyme and cook over gentle heat for 4 - 5 min, stir in sweetcorn and Vienna slices.
Turn heat up a little and add the flour, keep stirring for about a min before removing from the heat and add milk.
Return to heat and cook whilst stirring for a further min or two.
Season to taste and add a little milk if necessary.
Pour into an appropriately sized pie dish.
Egg wash the rim of your dish, drape over the rolled pastry and trim the edges with a knife.
Egg wash the top and cook in the centre of the oven for 10 min, reduce temperature to 200ºC and bake a further 15 min or until golden on top.
OPTIONS:
Stir in a tablespoon of sweet chilli sauce for extra bite.
This can be made as individual pies.
Filling can be made the day before and refrigerated.
Bron: Eskort Limited
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHEESEBURGER PIE
Serves 6 - 8.
If you enjoy a little heat, add a good spoonful of sweet Thai chilli sauce to the mix, which is child friendly.
We served the pie with the sauce and topped each slice with fresh chilli and herbs.
400 g savoury short pastry
2 large eggs
1 finely chopped onion
½ cup milk
1 tbsp mustard
⅓ cup tomato sauce
1 tbsp worcestershire sauce
1 tbsp chopped parsley
1 tsp salt
1 cup soft breadcrumbs
500 g topside mince
½ cup grated cheese
Line a 23 cm pie plate with savoury short pastry and place in fridge, you will have leftover pastry.
Preheat oven to 200 ° C.
In a large bowl combine all the remaining ingredients except the grated cheese.
Spread onto chilled unbaked pastry.
Bake at 200 ° C for 45 minutes and remove from oven.
Top with grated cheese and return to oven until the cheese melts.
Cook’s tip:
Resting the pastry in the fridge before baking produces a better result.
If you enjoy a little heat, add a good spoonful of sweet Thai chilli sauce to the mix, which is child friendly.
We served the pie with the sauce and topped each slice with fresh chilli and herbs.
400 g savoury short pastry
2 large eggs
1 finely chopped onion
½ cup milk
1 tbsp mustard
⅓ cup tomato sauce
1 tbsp worcestershire sauce
1 tbsp chopped parsley
1 tsp salt
1 cup soft breadcrumbs
500 g topside mince
½ cup grated cheese
Line a 23 cm pie plate with savoury short pastry and place in fridge, you will have leftover pastry.
Preheat oven to 200 ° C.
In a large bowl combine all the remaining ingredients except the grated cheese.
Spread onto chilled unbaked pastry.
Bake at 200 ° C for 45 minutes and remove from oven.
Top with grated cheese and return to oven until the cheese melts.
Cook’s tip:
Resting the pastry in the fridge before baking produces a better result.
CHICKEN PIE WITH BUTTERMILK PASTRY
CHICKEN PIE WITH BUTTERMILK PASTRY
Serves 6
FOR THE PASTRY:
INGREDIENTS
500 ml Sasko Self-Raising Flour (300g)
5 ml salt
100 g butter/margarine, cubed
2 large eggs
60 ml milk
250 ml buttermilk
METHOD
Sift the flour and salt together.
Rub in the butter/margarine using your fingertips.
Whisk the eggs, milk and buttermilk together in a separate bowl.
Mix the egg mixture into the flour to make a thick, sticky dough.
Set aside while you make the pie filling.
FOR THE FILLING:
INGREDIENTS
45 ml sunflower oil
1 onion, chopped
1 cooked chicken, deboned and cubed
1 bay leaf
1 large sweet potato, grated
4 medium carrots, peeled and cubed
2 chicken stock cubes
1x75 g packet cream of chicken soup
500 ml boiling water
salt and pepper to taste
60 ml chopped fresh parsley
METHOD
Preheat the oven to 180°C. Fry the onions in a big pot over a medium heat until soft.
Add the bay leaf, grated sweet potato and cubed carrots to the pot and cook for five minutes until soft, stirring continuously. Add the cooked chicken.
Mix the chicken stock cubes and packet soup with the boiling water.
Add to the pot and cook until the mixture thickens. Stir in the parsley, season and pour into a casserole dish.
Spoon the dough on top of the filling.
Flatten for a neat finish. Bake for 1 hour until the pastry is puffed up and golden brown.
I am serving it with orange-honey-carrots, cream spinach and tomato salad with mixed nuts&seeds
Bron: Sasko
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
CHICKEN PIE WITH BUTTERMILK PASTRY
Serves 6
FOR THE PASTRY:
INGREDIENTS
500 ml Sasko Self-Raising Flour (300g)
5 ml salt
100 g butter/margarine, cubed
2 large eggs
60 ml milk
250 ml buttermilk
METHOD
Sift the flour and salt together.
Rub in the butter/margarine using your fingertips.
Whisk the eggs, milk and buttermilk together in a separate bowl.
Mix the egg mixture into the flour to make a thick, sticky dough.
Set aside while you make the pie filling.
FOR THE FILLING:
INGREDIENTS
45 ml sunflower oil
1 onion, chopped
1 cooked chicken, deboned and cubed
1 bay leaf
1 large sweet potato, grated
4 medium carrots, peeled and cubed
2 chicken stock cubes
1x75 g packet cream of chicken soup
500 ml boiling water
salt and pepper to taste
60 ml chopped fresh parsley
METHOD
Preheat the oven to 180°C. Fry the onions in a big pot over a medium heat until soft.
Add the bay leaf, grated sweet potato and cubed carrots to the pot and cook for five minutes until soft, stirring continuously. Add the cooked chicken.
Mix the chicken stock cubes and packet soup with the boiling water.
Add to the pot and cook until the mixture thickens. Stir in the parsley, season and pour into a casserole dish.
Spoon the dough on top of the filling.
Flatten for a neat finish. Bake for 1 hour until the pastry is puffed up and golden brown.
I am serving it with orange-honey-carrots, cream spinach and tomato salad with mixed nuts&seeds
Bron: Sasko
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
CHICKEN-MUSHROOM POT PIES
Serves 4
olive oil
1 onion, chopped
400g button mushrooms, quartered
3 single skinless chicken breasts, cut in 1.5cm cubes
¼ cup flour
2 cups chicken stock
3 tbsp lite sour cream
2 tbsp chopped fresh oregano
Sea salt
Freshly ground black pepper
2 pre-rolled sheets puff pastry
1 egg, lightly beaten with a pinch of salt, to glaze
1. Heat a saucepan, add a little oil, onion and mushrooms and cook over a medium heat for 5 minutes, stirring frequently. Remove to one side. Brown chicken in the same pan in batches, adding more oil if needed. Remove to one side.
2. Stir flour into remaining oil to form a smooth paste, adding more oil if necessary to reach this consistency. Add stock, stirring to form a smooth sauce, then simmer for 5 minutes. Stir in sour cream, onions, mushrooms, chicken, and oregano. Season with salt and pepper to taste. Cool then spoon into four individual ramekins.
3. Cut six circles of pastry 1cm larger than the size of ramekins. Brush underside edges of pastry with beaten egg. Cover filling with pastry securing edges over sides of ramekins. Crimp pastry edges with a fork and cut small slits in the pastry lids to release steam during cooking. Refrigerate for 30 minutes.
4. Heat oven to 200 deg;C. Glaze pastry with beaten egg. Bake for 20 minutes or until pastry is puffed and golden brown. Serve immediately
olive oil
1 onion, chopped
400g button mushrooms, quartered
3 single skinless chicken breasts, cut in 1.5cm cubes
¼ cup flour
2 cups chicken stock
3 tbsp lite sour cream
2 tbsp chopped fresh oregano
Sea salt
Freshly ground black pepper
2 pre-rolled sheets puff pastry
1 egg, lightly beaten with a pinch of salt, to glaze
1. Heat a saucepan, add a little oil, onion and mushrooms and cook over a medium heat for 5 minutes, stirring frequently. Remove to one side. Brown chicken in the same pan in batches, adding more oil if needed. Remove to one side.
2. Stir flour into remaining oil to form a smooth paste, adding more oil if necessary to reach this consistency. Add stock, stirring to form a smooth sauce, then simmer for 5 minutes. Stir in sour cream, onions, mushrooms, chicken, and oregano. Season with salt and pepper to taste. Cool then spoon into four individual ramekins.
3. Cut six circles of pastry 1cm larger than the size of ramekins. Brush underside edges of pastry with beaten egg. Cover filling with pastry securing edges over sides of ramekins. Crimp pastry edges with a fork and cut small slits in the pastry lids to release steam during cooking. Refrigerate for 30 minutes.
4. Heat oven to 200 deg;C. Glaze pastry with beaten egg. Bake for 20 minutes or until pastry is puffed and golden brown. Serve immediately
CHICKEN-SWEETCORN PIE
cooked chicken
a tin of sweetcorn
quarter of an onion, chopped
25g/1oz butter or margarine
generous tbsp of plain flour
450ml/1 pint of milk
1/2 to 1 tsp mustard (optional)
Use two cooked chicken breasts or some leftover chicken from Sunday lunch. Cut into bite size pieces and add a tin of sweetcorn.
To make up a white savoury sauce, fry the onion in some butter or margarine, add another lump of margarine and when melted add a generous tablespoon of plain flour and mix it in.
Add a small amount of milk and mix, add some more and mix (it's really easy with a balloon whisk!) - you should end up using about 450ml/1 pint of milk and as it gets hot it will thicken up (keep stirring as it does). Then add a little mustard - no more than a teaspoon though.
Make up your shortcrust pastry and line a pie dish, put in your filling and top with the pastry lid.
Bake in a 180 C/Gas 5 oven for 35 minutes
BRON:Netmums
a tin of sweetcorn
quarter of an onion, chopped
25g/1oz butter or margarine
generous tbsp of plain flour
450ml/1 pint of milk
1/2 to 1 tsp mustard (optional)
Use two cooked chicken breasts or some leftover chicken from Sunday lunch. Cut into bite size pieces and add a tin of sweetcorn.
To make up a white savoury sauce, fry the onion in some butter or margarine, add another lump of margarine and when melted add a generous tablespoon of plain flour and mix it in.
Add a small amount of milk and mix, add some more and mix (it's really easy with a balloon whisk!) - you should end up using about 450ml/1 pint of milk and as it gets hot it will thicken up (keep stirring as it does). Then add a little mustard - no more than a teaspoon though.
Make up your shortcrust pastry and line a pie dish, put in your filling and top with the pastry lid.
Bake in a 180 C/Gas 5 oven for 35 minutes
BRON:Netmums
CHICKEN AND THYME PIES
Ingredients
• 1 KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce
• 750 gram Chicken breast fillets, trimmed, chopped into 3cm cubes
• 1 Bunch spring onion, finely chopped
• 200 millilitre low fat milk
• 250 gram button mushroom, thinly sliced
• 15 millilitre Stork Margarine
• 200 millilitre cold water
• 30 millilitre thyme leaves, chopped
• 2 rolls frozen ready-rolled puff pastry, thawed
• 1 egg, beaten
Instructions
1. Preheat oven to 200°C.
2. Grease four pudding bowls.
3. Melt Stork margarine in a large frying pan over a medium heat.
4. Add spring onions and cook for 3 minutes.
5. Add mushrooms and cook for 5 minutes.
6. Add chicken and cook for 5 minutes or until browned.
7. Add milk and water, and stir in the contents of the KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce sachet
8. Bring to the boil while stirring, reduce heat and simmer for 20 minutes and add thyme.
9. Season with salt and pepper.
10. Set aside to cool completely.
11. Using the top of the pudding bowl as a guide, cut four discs 2cm wider than the bowl (all the way around) from the puff pastry sheets
12. Spoon filling into dishes.
13. Top with pastry rounds, pressing edges to seal.
14. Brush with beaten egg and sprinkle with salt and freshly ground black pepper.
15. Cut a small cross in pie pastry tops to allow the steam to escape
16. Bake for 30 to 35 minutes or until pastry is light golden and puffed.
BRON:KNORR
• 1 KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce
• 750 gram Chicken breast fillets, trimmed, chopped into 3cm cubes
• 1 Bunch spring onion, finely chopped
• 200 millilitre low fat milk
• 250 gram button mushroom, thinly sliced
• 15 millilitre Stork Margarine
• 200 millilitre cold water
• 30 millilitre thyme leaves, chopped
• 2 rolls frozen ready-rolled puff pastry, thawed
• 1 egg, beaten
Instructions
1. Preheat oven to 200°C.
2. Grease four pudding bowls.
3. Melt Stork margarine in a large frying pan over a medium heat.
4. Add spring onions and cook for 3 minutes.
5. Add mushrooms and cook for 5 minutes.
6. Add chicken and cook for 5 minutes or until browned.
7. Add milk and water, and stir in the contents of the KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce sachet
8. Bring to the boil while stirring, reduce heat and simmer for 20 minutes and add thyme.
9. Season with salt and pepper.
10. Set aside to cool completely.
11. Using the top of the pudding bowl as a guide, cut four discs 2cm wider than the bowl (all the way around) from the puff pastry sheets
12. Spoon filling into dishes.
13. Top with pastry rounds, pressing edges to seal.
14. Brush with beaten egg and sprinkle with salt and freshly ground black pepper.
15. Cut a small cross in pie pastry tops to allow the steam to escape
16. Bake for 30 to 35 minutes or until pastry is light golden and puffed.
BRON:KNORR
MINI CHICKEN POT PIE
INGREDIENTS
Chicken Mixture
1 tablespoon vegetable oil
1lb boneless skinless chicken breasts, cut into bite-size pieces
1medium onion, chopped (1/2 cup)
1/2cup chicken broth
1cup frozen peas and carrots
1/2teaspoon salt
1/4teaspoon pepper
1/4teaspoon ground thyme
1cup shredded Cheddar cheese (4 oz)
Baking Mixture
1/2cup Original Bisquick® mix
1/2cup milk
2eggs
• 1Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• 2In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
• 3In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
• 4Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
• BRON- BETTY CROCKER
Chicken Mixture
1 tablespoon vegetable oil
1lb boneless skinless chicken breasts, cut into bite-size pieces
1medium onion, chopped (1/2 cup)
1/2cup chicken broth
1cup frozen peas and carrots
1/2teaspoon salt
1/4teaspoon pepper
1/4teaspoon ground thyme
1cup shredded Cheddar cheese (4 oz)
Baking Mixture
1/2cup Original Bisquick® mix
1/2cup milk
2eggs
• 1Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• 2In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
• 3In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
• 4Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
• BRON- BETTY CROCKER
CHICKEN AND MUSHROOM TURNOVERS
Serves: 4
Dietary considerations: Dairy free
Category: Takes a little effort / Kid-friendly
Prep time: 20 minutes
Cooking time: 30 minutes
Ingredients:
steamed mixed green vegetables, for serving
For the filling:
2 cups porcini-mushroom or chicken stock
1 x 20 g packet dried porcini mushrooms
250 g ready-sliced fresh mushrooms, cleaned
400 g mini chicken-breast fillets
2 T potato flour
1 - 2 T chopped dill or chives
50 g shredded smoked ham (optional)
flaky sea salt and freshly ground black pepper, to taste
For the turnovers:
2 x 400 g sheets ready-rolled puff pastry (defrosted if necessary)
flour, for dusting
beaten egg, for brushing
Cooking instructions:
To make the filling: Bring the stock to the boil. Add the mushrooms and chicken, cover, turn off the heat and leave for 10 to 15 minutes. Strain, reserving 250ml (1 cup) liquid.
Slake the potato flour with a little water to make a smooth paste. Reheat the liquid and gradually whisk in the potato flour, stirring until smooth and very thick.
Add the herbs, chicken, mushrooms and ham, if using. Add the lemon juice and season to taste.
Allow to cool to room temperature.
To make the turnovers: Preheat the oven to 220ºC.
Place a sheet of pastry on a slab or board lined with baking paper. Dust with flour and give it a quick roll to make it a little thinner.
Cut in half. Spoon the filling onto one half of each rectangle. Brush the edges with the beaten egg and fold over, pressing with a fork to seal well.
Brush again with beaten egg and slash in 2 or 3 places. Repeat with the second sheet of pastry.
Bake the pies for 15 to 20 minutes, or until golden brown and baked through.
BRON:Phillippa Cheifitz
Dietary considerations: Dairy free
Category: Takes a little effort / Kid-friendly
Prep time: 20 minutes
Cooking time: 30 minutes
Ingredients:
steamed mixed green vegetables, for serving
For the filling:
2 cups porcini-mushroom or chicken stock
1 x 20 g packet dried porcini mushrooms
250 g ready-sliced fresh mushrooms, cleaned
400 g mini chicken-breast fillets
2 T potato flour
1 - 2 T chopped dill or chives
50 g shredded smoked ham (optional)
flaky sea salt and freshly ground black pepper, to taste
For the turnovers:
2 x 400 g sheets ready-rolled puff pastry (defrosted if necessary)
flour, for dusting
beaten egg, for brushing
Cooking instructions:
To make the filling: Bring the stock to the boil. Add the mushrooms and chicken, cover, turn off the heat and leave for 10 to 15 minutes. Strain, reserving 250ml (1 cup) liquid.
Slake the potato flour with a little water to make a smooth paste. Reheat the liquid and gradually whisk in the potato flour, stirring until smooth and very thick.
Add the herbs, chicken, mushrooms and ham, if using. Add the lemon juice and season to taste.
Allow to cool to room temperature.
To make the turnovers: Preheat the oven to 220ºC.
Place a sheet of pastry on a slab or board lined with baking paper. Dust with flour and give it a quick roll to make it a little thinner.
Cut in half. Spoon the filling onto one half of each rectangle. Brush the edges with the beaten egg and fold over, pressing with a fork to seal well.
Brush again with beaten egg and slash in 2 or 3 places. Repeat with the second sheet of pastry.
Bake the pies for 15 to 20 minutes, or until golden brown and baked through.
BRON:Phillippa Cheifitz
QUICK CHICKEN AND BACON PIE
Ready made puff pastry and deli-cooked chicken makes this pie a breeze to prepare but tastes like you've been slaving away for hours!
Ingredients(Serves: 4)
1 roll puff pastry, thawed completely
50 ml olive and rosemary pesto
500 ml cooked chicken, cubed (from a SPAR Deli counter)
125 g SPAR lean back bacon, cooked and chopped
½ a can SPAR Salad Cut asparagus, very well drained
1 pouch SPAR cheese sauce (200 g)
1/3 each small, assorted colour peppers, sliced in thin strips
A little SPAR milk to brush over pastry
Method
Preheat oven to 210 ºC. Lightly grease a large baking tin.
Unroll the pastry onto prepared baking tin. Press or roll out further all round to increase it?s overall size slightly.
Spread the pesto evenly across the pastry.
Combine the chicken, bacon, asparagus and sauce in a bowl. Spoon this mixture lengthwise down the centre of the pastry. Arrange pepper strips over.
Close the parcel in the same way you would when wrapping a sandwich.
Brush over lightly with milk, and bake immediately for 25 minutes until puffy and golden.
Hints and Tips
Try the SPAR pepper sauce if you enjoy spicy meals.
Children may tend to prefer the asparagus be substituted with canned lentils or butter beans.
BRON: SPAR RECIPES
Ingredients(Serves: 4)
1 roll puff pastry, thawed completely
50 ml olive and rosemary pesto
500 ml cooked chicken, cubed (from a SPAR Deli counter)
125 g SPAR lean back bacon, cooked and chopped
½ a can SPAR Salad Cut asparagus, very well drained
1 pouch SPAR cheese sauce (200 g)
1/3 each small, assorted colour peppers, sliced in thin strips
A little SPAR milk to brush over pastry
Method
Preheat oven to 210 ºC. Lightly grease a large baking tin.
Unroll the pastry onto prepared baking tin. Press or roll out further all round to increase it?s overall size slightly.
Spread the pesto evenly across the pastry.
Combine the chicken, bacon, asparagus and sauce in a bowl. Spoon this mixture lengthwise down the centre of the pastry. Arrange pepper strips over.
Close the parcel in the same way you would when wrapping a sandwich.
Brush over lightly with milk, and bake immediately for 25 minutes until puffy and golden.
Hints and Tips
Try the SPAR pepper sauce if you enjoy spicy meals.
Children may tend to prefer the asparagus be substituted with canned lentils or butter beans.
BRON: SPAR RECIPES
CHICKEN POT PIE
(makes 6+ servings)
Ingredients:
2 tablespoons butter
1 onion (chopped)
2 stalks celery (chopped)
1 carrot (chopped)
1/2 cup all-purpose flour
1 1/2 cups chicken stock
1 cup milk
1 pound cooked chicken (shredded or cut into bite sized pieces)
1 teaspoon thyme (chopped)
1/4 cup dry sherry
1 cup peas (I used frozen)
1 cup corn (I used frozen)
salt and pepper to taste
2 pie crusts
1 egg white
1 tablespoon water
Directions:
1. Melt the butter in a large pan.
2. Add the onions, celery, and carrots and cook until tender, about 10-15 minutes.
3. Mix in the flour and let it cook for a minute.
4. Mix in the chicken stock followed by the milk.
5. Reduce the heat and simmer for 10 minutes.
6. Add the chicken, thyme, sherry, peas, corn and
7. Season with salt and pepper.
8. Pour the filling into a pie dish with the bottom layer.
9. Place the pie dough over the pie plate and fold any excess under itself.
10. Seal the top and bottom crusts.
11. Cut 3 1 inch slits on the top.
12. Mix the egg white and the water and brush it on the pie crust.
13. Place the pie onto a baking sheet and bake in a preheated 400F oven until the crust is golden brown, about 25 minutes.
Bron: Closet Cooking
Ingredients:
2 tablespoons butter
1 onion (chopped)
2 stalks celery (chopped)
1 carrot (chopped)
1/2 cup all-purpose flour
1 1/2 cups chicken stock
1 cup milk
1 pound cooked chicken (shredded or cut into bite sized pieces)
1 teaspoon thyme (chopped)
1/4 cup dry sherry
1 cup peas (I used frozen)
1 cup corn (I used frozen)
salt and pepper to taste
2 pie crusts
1 egg white
1 tablespoon water
Directions:
1. Melt the butter in a large pan.
2. Add the onions, celery, and carrots and cook until tender, about 10-15 minutes.
3. Mix in the flour and let it cook for a minute.
4. Mix in the chicken stock followed by the milk.
5. Reduce the heat and simmer for 10 minutes.
6. Add the chicken, thyme, sherry, peas, corn and
7. Season with salt and pepper.
8. Pour the filling into a pie dish with the bottom layer.
9. Place the pie dough over the pie plate and fold any excess under itself.
10. Seal the top and bottom crusts.
11. Cut 3 1 inch slits on the top.
12. Mix the egg white and the water and brush it on the pie crust.
13. Place the pie onto a baking sheet and bake in a preheated 400F oven until the crust is golden brown, about 25 minutes.
Bron: Closet Cooking
ROAST CHICKEN AND LEEK PIE
Serves 4-6
Ingredients
Filling
1– 1 ¼ kg (2lb 4oz - 2lb 12oz) chicken cut into quarters
(yielding approximately 500g(1lb 2oz) cooked chicken meat)
250ml (1 cup) chicken stock (NoMU chicken fond is great)
1 bay leaf
1 tablespoon butter
½ teaspoon salt
½ teaspoon pepper
Sauce
40g (1½oz) butter
300g (10 ¼ oz) leeks washed and cut into 2 ½ cm (1”) chunks
55g (2oz) flour
150ml (¼ pint) double cream
1 teaspoon of dried sage
1 teaspoon of dried thyme
Salt and pepper to taste
Pastry
450g plain flour and a little extra for rolling
Pinch salt
½ teaspoon paprika
115g (4oz) cold butter - diced
115g (4oz) white vegetable fat
115g (4oz) white cheese grated
1 egg yolk
5 - 6 tablespoons water to mix
Glaze
1 egg beaten with 2 tablespoons milk
Method
Oven: 180°C / 350°F / Gas Mark 4, pre-heated
Fan oven: 160°C
Roast chicken for the filling
Place the chicken portions into a deep roasting dish, rub the butter into the skin and pour the stock into the dish. Add the bay leaf and season with the salt and pepper. Place on the lid or cover tightly with foil and cook in the oven for 1 hour.
Pour the cooking juices into a measuring jug, skim and discard any fat and top up to 500ml with some water if necessary. Strip the meat from the bones and cover until required.
To make the pastry
Sieve the flour, salt and paprika into a bowl, add the diced butter and white fat. Using your finger tips rub the mixture together until it resembles breadcrumbs.
Stir in the cheese, add the egg yolk with the water and bring the mixture together to form a dough ball. Handle as little as possible for best results.
Wrap the pastry in cling film and rest in a cool place or the refrigerator for 30 minutes.
To make the sauce
Sauté the leeks in the butter for 5 - 6 minutes, stir in the flour followed by the reserved cooking juices, cream and herbs. Cook whilst stirring until thickened. Adjust the seasoning to taste with some salt and black pepper.
Increase the oven temperature to 190°/ 170°C Fan assisted /375°F/ Gas Mark 5
To make the pie
Dust a work surface or silicone rolling mat and a rolling pin with the extra flour.
Divide the pastry into 2 pieces, one slightly larger than the other.
Roll out the smaller piece to a circle for the top using the dish upturned as a guide and set to one side. Roll out the larger piece to a circle approximately 30cm (12inch) diameter and line the dish.
Place the pie bird in the center of the dish, add the cooked chicken meat and pour over the leek sauce. Brush the rim of the pastry with some of the glaze.
Cut a small cross in the center of the rolled out pie top and place over the filling, allowing the pie bird to poke through. Press the edges together to seal and trim away the excess. Use the end of a spoon handle and press around the sealed edges to make a pattern and decorate the top with the pastry trimming if liked. Brush the top of the pie with the glaze. Cook for 50 - 55 minutes until deep golden brown. If the pastry edges start to over brown protect them with some strips of foil.
Cook’ notes
Placing the pie dish on a metal baking sheet when cooking will help brown the pastry.
BRON:LECREUSET
Ingredients
Filling
1– 1 ¼ kg (2lb 4oz - 2lb 12oz) chicken cut into quarters
(yielding approximately 500g(1lb 2oz) cooked chicken meat)
250ml (1 cup) chicken stock (NoMU chicken fond is great)
1 bay leaf
1 tablespoon butter
½ teaspoon salt
½ teaspoon pepper
Sauce
40g (1½oz) butter
300g (10 ¼ oz) leeks washed and cut into 2 ½ cm (1”) chunks
55g (2oz) flour
150ml (¼ pint) double cream
1 teaspoon of dried sage
1 teaspoon of dried thyme
Salt and pepper to taste
Pastry
450g plain flour and a little extra for rolling
Pinch salt
½ teaspoon paprika
115g (4oz) cold butter - diced
115g (4oz) white vegetable fat
115g (4oz) white cheese grated
1 egg yolk
5 - 6 tablespoons water to mix
Glaze
1 egg beaten with 2 tablespoons milk
Method
Oven: 180°C / 350°F / Gas Mark 4, pre-heated
Fan oven: 160°C
Roast chicken for the filling
Place the chicken portions into a deep roasting dish, rub the butter into the skin and pour the stock into the dish. Add the bay leaf and season with the salt and pepper. Place on the lid or cover tightly with foil and cook in the oven for 1 hour.
Pour the cooking juices into a measuring jug, skim and discard any fat and top up to 500ml with some water if necessary. Strip the meat from the bones and cover until required.
To make the pastry
Sieve the flour, salt and paprika into a bowl, add the diced butter and white fat. Using your finger tips rub the mixture together until it resembles breadcrumbs.
Stir in the cheese, add the egg yolk with the water and bring the mixture together to form a dough ball. Handle as little as possible for best results.
Wrap the pastry in cling film and rest in a cool place or the refrigerator for 30 minutes.
To make the sauce
Sauté the leeks in the butter for 5 - 6 minutes, stir in the flour followed by the reserved cooking juices, cream and herbs. Cook whilst stirring until thickened. Adjust the seasoning to taste with some salt and black pepper.
Increase the oven temperature to 190°/ 170°C Fan assisted /375°F/ Gas Mark 5
To make the pie
Dust a work surface or silicone rolling mat and a rolling pin with the extra flour.
Divide the pastry into 2 pieces, one slightly larger than the other.
Roll out the smaller piece to a circle for the top using the dish upturned as a guide and set to one side. Roll out the larger piece to a circle approximately 30cm (12inch) diameter and line the dish.
Place the pie bird in the center of the dish, add the cooked chicken meat and pour over the leek sauce. Brush the rim of the pastry with some of the glaze.
Cut a small cross in the center of the rolled out pie top and place over the filling, allowing the pie bird to poke through. Press the edges together to seal and trim away the excess. Use the end of a spoon handle and press around the sealed edges to make a pattern and decorate the top with the pastry trimming if liked. Brush the top of the pie with the glaze. Cook for 50 - 55 minutes until deep golden brown. If the pastry edges start to over brown protect them with some strips of foil.
Cook’ notes
Placing the pie dish on a metal baking sheet when cooking will help brown the pastry.
BRON:LECREUSET
SOUR CREAM CHICKEN ENCHILADA PIE
3 cups shredded cooked chicken
1 cup prepared jarred salsa
1 (1.0 ounce) packet taco seasoning
8 ounces sour cream
1 (10.75 ounce) can cream of chicken soup
1 (4 ounce) can chopped green chilies
1 teaspoon granulated garlic
6 to 8 small corn tortillas (about 5.5 inch)
2 cups Mexican blend shredded cheese
Instructions
In a medium bowl combine the cooked chicken, salsa, and taco seasoning; mix well and set aside.
In another bowl stir together sour cream, cream of chicken soup, chilies, and granulated garlic.
In a greased 9 inch deep dish pie plate, spread a few tablespoons of sour cream sauce in the bottom. Top with a layer of tortillas, cutting some in half if necessary to make them cover the bottom of the dish. Top the tortillas with half of the chicken mixture. On top of the chicken mixture, spread half of the sour cream sauce, then 1 cup of Mexican cheese blend. Add another layer of tortillas, then repeat layers with remaining chicken, sour cream sauce, then cheese.
Bake at 350 degrees F for 20 to 30 minutes, or until cheese is melted and bubbly and pie is heated through.
Serve topped with your favorite salsa or enchilada sauce.
BRON: Yoli dominguez.
1 cup prepared jarred salsa
1 (1.0 ounce) packet taco seasoning
8 ounces sour cream
1 (10.75 ounce) can cream of chicken soup
1 (4 ounce) can chopped green chilies
1 teaspoon granulated garlic
6 to 8 small corn tortillas (about 5.5 inch)
2 cups Mexican blend shredded cheese
Instructions
In a medium bowl combine the cooked chicken, salsa, and taco seasoning; mix well and set aside.
In another bowl stir together sour cream, cream of chicken soup, chilies, and granulated garlic.
In a greased 9 inch deep dish pie plate, spread a few tablespoons of sour cream sauce in the bottom. Top with a layer of tortillas, cutting some in half if necessary to make them cover the bottom of the dish. Top the tortillas with half of the chicken mixture. On top of the chicken mixture, spread half of the sour cream sauce, then 1 cup of Mexican cheese blend. Add another layer of tortillas, then repeat layers with remaining chicken, sour cream sauce, then cheese.
Bake at 350 degrees F for 20 to 30 minutes, or until cheese is melted and bubbly and pie is heated through.
Serve topped with your favorite salsa or enchilada sauce.
BRON: Yoli dominguez.
DOUBLE CRUST CHICKEN POT PIE
Ingredients
- • 1/2 cup butter $
• 2 medium leeks, sliced
• 1/2 cup all-purpose flour
• 1 (14.5-oz.) can chicken broth
• 3 cups chopped cooked chicken $
• 1 1/2 cups frozen cubed hash browns with onions and peppers
• 1 cup matchstick carrots $
• 1/3 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 (17.3-oz.) package frozen puff pastry sheets, thawed
• 1 large egg $
Preparation
1. 1. Preheat oven to 375°. Melt butter in a large skillet over medium heat; add leeks, and sauté 3 minutes. Sprinkle with flour; cook, stirring constantly, 3 minutes. Whisk in chicken broth; bring to a boil, whisking constantly. Remove from heat; stir in chicken and next 5 ingredients.
2. 2. Roll each pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. Fit 1 sheet into a 9-inch deep-dish pie plate; spoon chicken mixture into pastry. Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under, and press with tines of a fork, sealing to bottom crust. Whisk together egg and 1 Tbsp. water, and brush over top of pie.
3. 3. Bake at 375° on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes
4. BRON- MY RECIPES
HOMEMADE CHICKEN MAYO PIE
Who can possibly resist the lure of a homemade chicken mayo pie? One slice will definitely not be enough!
Serves: 4 - 6 | Preparation Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
Serves: 4 - 6 | Preparation Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 2 Carrots, peeled and finely diced
- 3 Potatoes, peeled and finely diced
- 600 gram Chicken Fillet, Cubed
- 250 millilitre water
- 10 millilitre Robertsons Mixed Herbs
- 200 millilitre mayonnaise
- 1 sachet KNORR Chicken Casserole Dry Cook-in-Sauce
- 1 Roll ready-made puff pastry
- Milk for brushing pastry
- Preheat oven to 200C
- Place the diced carrots, potato and chicken fillet into a small saucepan together with the water and simmer covered over a medium heat until the vegetables are tender and the chicken is cooked
- Remove from the heat and allow to cool but do not drain
- Once cooled stir in the mixed herbs, mayonnaise and contents of the sachet of KNORR Chicken Casserole Dry Cook-in-Sauce
- Spoon the filling into a round oven proof pie dish and brush the edges of the dish with water
- Unroll the puff pastry so that it drapes over the pie dish, trim the excess from the edges and press it firmly down
- Make a small incision on the top of the pie to allow the steam to escape
- Brush with a little milk then bake in a preheated oven for 20-25 minutes or until the pastry is golden brown and flaky
CHICKEN-HAM & POTATO PIE
30g unsalted butter
1 tbs olive oil
3 leeks (white part only), sliced
500g waxy potatoes (such as Anya), peeled, chopped
3 chicken breast fillets, cut into 2cm pieces
2 cups (360g) roughly chopped leg ham
200ml thickened cream
1/3 cup (95g) wholegrain mustard
1 tbs chopped flat-leaf parsley
1 large sheet frozen shortcrust pastry, thawed
1 sheet frozen puff pastry, thawed
1 egg, beaten
Green salad, to serve
Method
Step 1
Heat butter and oil in a large frypan over medium-low heat. Cook leeks, stirring, for 10 minutes until soft and wilted.
Step 2
Meanwhile, cook potato in boiling salted water for 5 minutes. Drain well.
Add to frypan with chicken and cook, stirring, for 5 minutes. Add ham, cream and mustard.
Cook for a further 5 minutes, stirring. Add parsley, season and cool completely.
Step 3
Preheat oven to 180°C. Lightly grease a 25cm loose-bottomed tart pan.
Line base and sides with shortcrust pastry. Chill for 15 minutes.
Line with baking paper and pastry weights or uncooked rice.
Bake for 10 minutes. Remove paper and weights and bake for 5 minutes until golden.
Add filling. Top with puff pastry and press edge with tines of a fork to seal.
Brush with egg. Prick pastry a few times with a fork.
Chill and cook later or bake for 25 minutes until golden.
Serve hot or warm with salad.
Bron Taste,com.au
Plasing: Henriette Wessels
1 tbs olive oil
3 leeks (white part only), sliced
500g waxy potatoes (such as Anya), peeled, chopped
3 chicken breast fillets, cut into 2cm pieces
2 cups (360g) roughly chopped leg ham
200ml thickened cream
1/3 cup (95g) wholegrain mustard
1 tbs chopped flat-leaf parsley
1 large sheet frozen shortcrust pastry, thawed
1 sheet frozen puff pastry, thawed
1 egg, beaten
Green salad, to serve
Method
Step 1
Heat butter and oil in a large frypan over medium-low heat. Cook leeks, stirring, for 10 minutes until soft and wilted.
Step 2
Meanwhile, cook potato in boiling salted water for 5 minutes. Drain well.
Add to frypan with chicken and cook, stirring, for 5 minutes. Add ham, cream and mustard.
Cook for a further 5 minutes, stirring. Add parsley, season and cool completely.
Step 3
Preheat oven to 180°C. Lightly grease a 25cm loose-bottomed tart pan.
Line base and sides with shortcrust pastry. Chill for 15 minutes.
Line with baking paper and pastry weights or uncooked rice.
Bake for 10 minutes. Remove paper and weights and bake for 5 minutes until golden.
Add filling. Top with puff pastry and press edge with tines of a fork to seal.
Brush with egg. Prick pastry a few times with a fork.
Chill and cook later or bake for 25 minutes until golden.
Serve hot or warm with salad.
Bron Taste,com.au
Plasing: Henriette Wessels
RUSSIAN CABBAGE PIE
Make these pies with wholewheat puff pastry
Filling:
1 large head finely chopped green cabbage
1 large finely chopped onion
3 tablespoons butter
3 tablespoons vegetable oil
4 finely chopped hard-cooked eggs
1 teaspoon salt or to taste
1 teaspoon black pepper or to taste
3 tablespoons chopped fresh dill or 2 tablespoons dried dill or to taste
Bacon, pork sausage or any cooked meat (optional)
1/4 cup breadcrumbs
1 large egg yolk beaten with 1 teaspoon milk for egg wash
Preparation:
Boil shredded cabbage for 3 minutes and drain well in a fine sieve and squeeze to remove all the liquid.
Heat 3 tablespoons butter and 3 tablespoons oil in a large pan and add onion. Saute until translucent and add cabbage. Cook, stirring often, until cabbage is tender but not browned and any liquid has evaporated -- 15 to 30 minutes or more. Remove from heat and stir in eggs, salt, pepper and dill, mixing well. Cool to room temperature.
To assemble: Heat oven to 375 degrees.
Unroll wholewheat puff pastry to form the bottom of the pie in a pie dish.
Sprinkle the surface of the dough with breadcrumbs and spread the cabbage filling evenly over the breadcrumbs. Add meat now if you prefer.
Cover the cabbage filling with wholewheat puff pastry. Brush edges of bottom dough with egg wash. Fold up and over the top crust, pressing to seal and crimping with the fingers or the tines of a fork. Prick the top of the crust all over (but not the edges) with a fork. Brush liberally with remaining egg wash.
Bake 40 to 45 minutes. Cover the crust with foil if it is browning too quickly. Let cool 10-15 minutes before cutting into squares. Can be served as an appetizer, side dish or main course with sour cream, if desired.
Filling:
1 large head finely chopped green cabbage
1 large finely chopped onion
3 tablespoons butter
3 tablespoons vegetable oil
4 finely chopped hard-cooked eggs
1 teaspoon salt or to taste
1 teaspoon black pepper or to taste
3 tablespoons chopped fresh dill or 2 tablespoons dried dill or to taste
Bacon, pork sausage or any cooked meat (optional)
1/4 cup breadcrumbs
1 large egg yolk beaten with 1 teaspoon milk for egg wash
Preparation:
Boil shredded cabbage for 3 minutes and drain well in a fine sieve and squeeze to remove all the liquid.
Heat 3 tablespoons butter and 3 tablespoons oil in a large pan and add onion. Saute until translucent and add cabbage. Cook, stirring often, until cabbage is tender but not browned and any liquid has evaporated -- 15 to 30 minutes or more. Remove from heat and stir in eggs, salt, pepper and dill, mixing well. Cool to room temperature.
To assemble: Heat oven to 375 degrees.
Unroll wholewheat puff pastry to form the bottom of the pie in a pie dish.
Sprinkle the surface of the dough with breadcrumbs and spread the cabbage filling evenly over the breadcrumbs. Add meat now if you prefer.
Cover the cabbage filling with wholewheat puff pastry. Brush edges of bottom dough with egg wash. Fold up and over the top crust, pressing to seal and crimping with the fingers or the tines of a fork. Prick the top of the crust all over (but not the edges) with a fork. Brush liberally with remaining egg wash.
Bake 40 to 45 minutes. Cover the crust with foil if it is browning too quickly. Let cool 10-15 minutes before cutting into squares. Can be served as an appetizer, side dish or main course with sour cream, if desired.
CHEESE AND ONION PIE
For the cheese and onion pie:
800g cheddar cheese, grated
50g unsalted butter
2 large onions, peeled and chopped finely
2 large eggs
5 tbsp double cream
Sea salt
Black pepper
Water crust pastry, recipe follows
Beaten egg yolk for glaze
For the water crust pastry:
675g plain flour
255g unsalted butter
250ml whole milk
How to make Cheese and onion pie
For the cheese and onion pie:
1) Preheat the oven to 180°C/Gas 4. Divide the pastry into two balls, keeping one a little larger than the other.
2) Melt the butter in a pan and gently fry the onions on a low heat until soft, then leave to cool.
3) Mix the onions into a bowl with the grated cheese, eggs, cream and the seasoning, and mix thoroughly with your fingers.
4) Roll out the larger ball of pastry into a lined greased baking tin. Tip the cheese and onion mixture into the pastry shell. Moisten the edges of the pastry and cover with the rolled-out top piece, crimping the edges together carefully.
5) Brush beaten egg over the top, make a hole in the middle and bake in the oven for 50 mins until golden brown and the cheese is bubbling from the hole.
6) Allow to cool before serving.
For the hot water crust pastry:
1) Warm a mixing bowl and sift the flour. Make a well in the centre.
2) Heat the butter and the milk until just boiling and pour into the well in the flour. Mix quickly.
3) Continue mixing the pastry until the dough is smooth.
800g cheddar cheese, grated
50g unsalted butter
2 large onions, peeled and chopped finely
2 large eggs
5 tbsp double cream
Sea salt
Black pepper
Water crust pastry, recipe follows
Beaten egg yolk for glaze
For the water crust pastry:
675g plain flour
255g unsalted butter
250ml whole milk
How to make Cheese and onion pie
For the cheese and onion pie:
1) Preheat the oven to 180°C/Gas 4. Divide the pastry into two balls, keeping one a little larger than the other.
2) Melt the butter in a pan and gently fry the onions on a low heat until soft, then leave to cool.
3) Mix the onions into a bowl with the grated cheese, eggs, cream and the seasoning, and mix thoroughly with your fingers.
4) Roll out the larger ball of pastry into a lined greased baking tin. Tip the cheese and onion mixture into the pastry shell. Moisten the edges of the pastry and cover with the rolled-out top piece, crimping the edges together carefully.
5) Brush beaten egg over the top, make a hole in the middle and bake in the oven for 50 mins until golden brown and the cheese is bubbling from the hole.
6) Allow to cool before serving.
For the hot water crust pastry:
1) Warm a mixing bowl and sift the flour. Make a well in the centre.
2) Heat the butter and the milk until just boiling and pour into the well in the flour. Mix quickly.
3) Continue mixing the pastry until the dough is smooth.
DAD'S POT PIE
500g lean mince (ground beef
.1/2 sheet of butter puff pastry
250g tomato or fruit chutney
1/2 onion peeled and chopped finely
Preheat oven to 185c/370F. Place onion in a non stick fry pan with 1/2 cup of water and cook on medium heat for 5 minutes. Add mince and cook till brown, then add the chutney. Stir through till warm and spoon mixture into 2 pie sized ramekins. Cut 2 ramekin sized circles out of the puff pastry and top pie with each. Bake in oven for 15 minutes or until pastry top is golden.
If you want to make the most fabulous party sized pies or kid sized pies use a large muffin tray, spray with oil and place puff pastry in the tray, fill with mince mixture and top with more puff pastry as lids.
Tip: A little bit of brown sauce (HP) on top goes splendid.
.1/2 sheet of butter puff pastry
250g tomato or fruit chutney
1/2 onion peeled and chopped finely
Preheat oven to 185c/370F. Place onion in a non stick fry pan with 1/2 cup of water and cook on medium heat for 5 minutes. Add mince and cook till brown, then add the chutney. Stir through till warm and spoon mixture into 2 pie sized ramekins. Cut 2 ramekin sized circles out of the puff pastry and top pie with each. Bake in oven for 15 minutes or until pastry top is golden.
If you want to make the most fabulous party sized pies or kid sized pies use a large muffin tray, spray with oil and place puff pastry in the tray, fill with mince mixture and top with more puff pastry as lids.
Tip: A little bit of brown sauce (HP) on top goes splendid.
DELI MEAT PIE
Prep Time:
15 minutes
Cook Time:
35 minutes A potato crust and a selection of deli meats combined with olives, Peppadews and peppers and finished with and egg topping. Easy and delicious!
Ingredients(Serves: 6-8)
Press in potato crust
55 g serving sachet instant mash potato powder
250 ml boiling water
60 ml SPAR sunflower oil
120 g SPAR self-raising flour (250ml)
Filling
+-450 g total of any assorted cold meats from a SPAR deli counter
1 scoop each of peppadews, sliced black olives and jalapeno slices
2 large SPAR eggs
125 ml SPAR milk
100 g SPAR grated cheddar (250 ml)
Method
Preheat the oven to 180 ºC. Coat a 20cm diameter tart plate with non-stick baking spray.
For the crust, combine the potato powder with the boiling water and the oil to a smooth mash consistency.
Mix in the flour and press the mixture into the prepared tart plate.
Using kitchen scissors, cut the meats directly into the pastry base in no particular fashion. Sprinkle over the peppadews™, sliced black olives and jalapenos.
Beat the eggs and milk together lightly and gently pour over the meat filling.
Grate cheese evenly over this and bake for 35 minutes in the pre-heated oven until golden brown and the custard is set.
Hints and Tips
Do not use any additional salt for seasoning this recipe as the cold meats contribute sufficient on their own.
Enjoy warm for supper, or cold as a picnic food
Bron: SPAR RECIPES
15 minutes
Cook Time:
35 minutes A potato crust and a selection of deli meats combined with olives, Peppadews and peppers and finished with and egg topping. Easy and delicious!
Ingredients(Serves: 6-8)
Press in potato crust
55 g serving sachet instant mash potato powder
250 ml boiling water
60 ml SPAR sunflower oil
120 g SPAR self-raising flour (250ml)
Filling
+-450 g total of any assorted cold meats from a SPAR deli counter
1 scoop each of peppadews, sliced black olives and jalapeno slices
2 large SPAR eggs
125 ml SPAR milk
100 g SPAR grated cheddar (250 ml)
Method
Preheat the oven to 180 ºC. Coat a 20cm diameter tart plate with non-stick baking spray.
For the crust, combine the potato powder with the boiling water and the oil to a smooth mash consistency.
Mix in the flour and press the mixture into the prepared tart plate.
Using kitchen scissors, cut the meats directly into the pastry base in no particular fashion. Sprinkle over the peppadews™, sliced black olives and jalapenos.
Beat the eggs and milk together lightly and gently pour over the meat filling.
Grate cheese evenly over this and bake for 35 minutes in the pre-heated oven until golden brown and the custard is set.
Hints and Tips
Do not use any additional salt for seasoning this recipe as the cold meats contribute sufficient on their own.
Enjoy warm for supper, or cold as a picnic food
Bron: SPAR RECIPES
HAM-BROCCOLI-RING PIE
1/4 pound cooked ham, coarsely chopped
1/4 pound fresh broccoli, chopped
1 bunch fresh green onions, chopped
1/2 cup chopped fresh parsley
1 cup shredded Swiss cheese
2 tablespoons Dijon-style prepared mustard
1 teaspoon lemon juice
2 (8 ounce) packages refrigerated crescent rolls
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, toss together ham, chopped broccoli, onion, parsley, and Swiss cheese. Stir in lemon juice and Dijon-style mustard.
3. On a 13-inch stone or baking sheet, arrange crescent triangles in a circle with bases overlapping in center and points to the outside. There should be a 3-inch diameter circle in center. Spoon the filling evenly over the crescent rolls. Fold points of triangle over filling and tuck under base at center. Filling will not be completely covered.
4. Bake for 25 to 30 minutes in the preheated oven, until golden brown. Serve warm.
BRON:PAMPERREDCHE
1/4 pound fresh broccoli, chopped
1 bunch fresh green onions, chopped
1/2 cup chopped fresh parsley
1 cup shredded Swiss cheese
2 tablespoons Dijon-style prepared mustard
1 teaspoon lemon juice
2 (8 ounce) packages refrigerated crescent rolls
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, toss together ham, chopped broccoli, onion, parsley, and Swiss cheese. Stir in lemon juice and Dijon-style mustard.
3. On a 13-inch stone or baking sheet, arrange crescent triangles in a circle with bases overlapping in center and points to the outside. There should be a 3-inch diameter circle in center. Spoon the filling evenly over the crescent rolls. Fold points of triangle over filling and tuck under base at center. Filling will not be completely covered.
4. Bake for 25 to 30 minutes in the preheated oven, until golden brown. Serve warm.
BRON:PAMPERREDCHE
HAM AND CHEESE PASTRY PIE
Serves 4
Ingredients:
1 roll ready-made puff pastry, defrosted
250g sandwich ham, grated
250g cheddar cheese, grated
410g tomato onion mix
50ml chutney
1 egg
25 ml milk
1. Preheat oven to 200ºC.
2. Unroll the pastry. Cut the pastry sheet in half. Position bottom half of pastry on greased baking tray.
Smear the bottom half with the tomato onion mixture and pile the ham-cheddar mixture in the middle of the bottom pastry.
Cover with the top pastry, cut a few slants into the top pastry, brush with the egg and milk mixture and bake at 180°C for 15-20 minutes.
3. Serve with cherry tomatoes tossed in olive oil and sprinkled with coarse sea salt and wild rocket leaves.
BRON: OFM
Ingredients:
1 roll ready-made puff pastry, defrosted
250g sandwich ham, grated
250g cheddar cheese, grated
410g tomato onion mix
50ml chutney
1 egg
25 ml milk
1. Preheat oven to 200ºC.
2. Unroll the pastry. Cut the pastry sheet in half. Position bottom half of pastry on greased baking tray.
Smear the bottom half with the tomato onion mixture and pile the ham-cheddar mixture in the middle of the bottom pastry.
Cover with the top pastry, cut a few slants into the top pastry, brush with the egg and milk mixture and bake at 180°C for 15-20 minutes.
3. Serve with cherry tomatoes tossed in olive oil and sprinkled with coarse sea salt and wild rocket leaves.
BRON: OFM
LAMB PIE
2 kg leg of lamb, cubed
70 g (125 ml) cake flour
salt and freshly ground black pepper to taste
30 ml olive oil
30 ml butter
3 onions, halved and thinly sliced
2 cloves of garlic, finely chopped
200 ml red wine
300 ml beef stock
2 bayleaves
5 ml dried thyme
Potato pastry
200 g self-raising flour
pinch of salt
150 g unsalted butter, finely diced
2 boiled potatoes (without jackets), mashed
1 egg, beaten slightly
Preheat the oven to 180 °C. Roll meat in flour and season with salt and black pepper. Shake off excess flour. Heat olive oil in a saucepan and brown the meat (not all at once). Take the meat out and set aside. Melt the butter in the same saucepan and fry onions for about 5 minutes until soft. Add garlic and fry for another minute. Put the meat back in the saucepan with the red wine, stock, bayleaves and thyme. Season with salt and black pepper. Bring to the boil and cover with a lid. Put saucepan in the oven for 1 – 1½ hours until the meat is soft. Remove and spoon into a 1,5 litre pie dish. Allow to cool before adding the pastry. While the filling cools, make the dough. Sift the self-raising flour into a large mixing bowl. Add the salt. Rub in the butter until it looks like breadcrumbs. Add the mashed potatoes and mix until a dough forms. Cover with cling wrap and refrigerate for 30 minutes. Heat oven again to 180 °C. Roll out the pastry on a surface sprinkled with flour. The dough can be quite soft. Use a cookie cutter to cut circular dough pieces. Place the circles on top of the pastry. Paint the pastry with beaten egg and put the pie in the hot oven for 30 – 35 minutes
BRON: Barbara Joubert
70 g (125 ml) cake flour
salt and freshly ground black pepper to taste
30 ml olive oil
30 ml butter
3 onions, halved and thinly sliced
2 cloves of garlic, finely chopped
200 ml red wine
300 ml beef stock
2 bayleaves
5 ml dried thyme
Potato pastry
200 g self-raising flour
pinch of salt
150 g unsalted butter, finely diced
2 boiled potatoes (without jackets), mashed
1 egg, beaten slightly
Preheat the oven to 180 °C. Roll meat in flour and season with salt and black pepper. Shake off excess flour. Heat olive oil in a saucepan and brown the meat (not all at once). Take the meat out and set aside. Melt the butter in the same saucepan and fry onions for about 5 minutes until soft. Add garlic and fry for another minute. Put the meat back in the saucepan with the red wine, stock, bayleaves and thyme. Season with salt and black pepper. Bring to the boil and cover with a lid. Put saucepan in the oven for 1 – 1½ hours until the meat is soft. Remove and spoon into a 1,5 litre pie dish. Allow to cool before adding the pastry. While the filling cools, make the dough. Sift the self-raising flour into a large mixing bowl. Add the salt. Rub in the butter until it looks like breadcrumbs. Add the mashed potatoes and mix until a dough forms. Cover with cling wrap and refrigerate for 30 minutes. Heat oven again to 180 °C. Roll out the pastry on a surface sprinkled with flour. The dough can be quite soft. Use a cookie cutter to cut circular dough pieces. Place the circles on top of the pastry. Paint the pastry with beaten egg and put the pie in the hot oven for 30 – 35 minutes
BRON: Barbara Joubert
LAMB MUFFIN PIES
LAMB MUFFIN PIES
These Lamb Muffin Pies are delicious and quick and easy to put on the table using your leftover roast Lamb! Makes 18
INGREDIENTS:
2 cups cooked lamb, diced (we used left over roast lamb)
2 rashes bacon, diced
1/4 cup gravox (dit is gravy poeier)
1 1/2 cups water
1 tablespoon Worcestershire sauce
3/4 cup grated cheese
6 sheets puff pastry
1 egg,beaten for brushing pastry
METHOD:
Pre heat oven to 180 degrees.
Grease muffin tins with butter. Heat fry pan and add bacon, lightly fry (no oil needed) until just browned. Remove from heat. Place gravox in saucepan and slowly add water, whisk until smooth. Heat saucepan and continue to whisk until thickens, add Worcestershire sauce.
Add lamb and bacon into gravy and stir through. Cut circles out of puff pastry using cookie cutter or large glass. Press circle into greased muffin tin, then add 1 heaped tablespoon of meat and gravy, top with 2 teaspoons of grated cheese. Place pastry lid on and brush with egg.
Bake in oven for 25 minutes.
Recipe Hints and Tips: Lamb Muffin Pies are suitable for freezing
Bron: Stay at home moms
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
LAMB MUFFIN PIES
These Lamb Muffin Pies are delicious and quick and easy to put on the table using your leftover roast Lamb! Makes 18
INGREDIENTS:
2 cups cooked lamb, diced (we used left over roast lamb)
2 rashes bacon, diced
1/4 cup gravox (dit is gravy poeier)
1 1/2 cups water
1 tablespoon Worcestershire sauce
3/4 cup grated cheese
6 sheets puff pastry
1 egg,beaten for brushing pastry
METHOD:
Pre heat oven to 180 degrees.
Grease muffin tins with butter. Heat fry pan and add bacon, lightly fry (no oil needed) until just browned. Remove from heat. Place gravox in saucepan and slowly add water, whisk until smooth. Heat saucepan and continue to whisk until thickens, add Worcestershire sauce.
Add lamb and bacon into gravy and stir through. Cut circles out of puff pastry using cookie cutter or large glass. Press circle into greased muffin tin, then add 1 heaped tablespoon of meat and gravy, top with 2 teaspoons of grated cheese. Place pastry lid on and brush with egg.
Bake in oven for 25 minutes.
Recipe Hints and Tips: Lamb Muffin Pies are suitable for freezing
Bron: Stay at home moms
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
SAVORY MINI SHEPHERD'S PIE
Ingredients:
Cooking spray
1 can biscuits (12) (recommended: Grands)
2 tablespoons olive oil
1 pound ground beef
1/2 onion, minced
1 1/2 teaspoons salt
1 tablespoon cracked black pepper
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1/2 cup beef stock
1 cup frozen mixed vegetables
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh rosemary leaves
1 1/2 cups leftover mashed potatoes
1 tablespoon granulated garlic powder
2 tablespoons granulated onion powder
2 cups shredded Cheddar
Directions:
Preheat oven to 425 degrees F.
Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside.
Heat the oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.
Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined.
Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar. Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife.
Cooking spray
1 can biscuits (12) (recommended: Grands)
2 tablespoons olive oil
1 pound ground beef
1/2 onion, minced
1 1/2 teaspoons salt
1 tablespoon cracked black pepper
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1/2 cup beef stock
1 cup frozen mixed vegetables
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh rosemary leaves
1 1/2 cups leftover mashed potatoes
1 tablespoon granulated garlic powder
2 tablespoons granulated onion powder
2 cups shredded Cheddar
Directions:
Preheat oven to 425 degrees F.
Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside.
Heat the oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.
Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined.
Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar. Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife.
MINCE PIES
These meat pies are a recipe that will surely be loved by the kids and elder of the house. These are perfect to make them as a starter at a family dinner or any party. Very easy to prepare are a very creative way of eating meat.
Mince pies
Ingredients:
•500 g puff pastry
•500 grams of minced meat
•1 egg yolk
•1/2 onion
•1 zucchini
•2 carrots
•200 g of crushed tomatoes
•1 glass of sherry
•100 g of grated manchego cheese
•100 ml of cream for cooking
•Salt
•Pepper
Preparation:
Preheat oven to 180 degrees while preparing filling the cupcakes. Meat in a pan with a little oil chopped onion, chopped zucchini, and chopped carrot also. Saute everything and when it is almost fried, add the minced meat and let it all cook.
When you have the meat ready, add the crushed tomatoes and continue sauteing. Let everything be done about 10 minutes over medium heat, and add the wine glass of sherry. Once you have all the ingredients cooked, add the cream over low heat, grated cheese, and let stand 5 minutes and turn off the heat.
Stretch the puff pastry, and short-cut pasta looks small squares and put a little filling with a spoon in the center of each. We painted the edges of each square with whipped egg yolk and a few drops of water, and cover with another square of dough pastries. With the tines of a fork, press slightly to seal each cake to secure it closed. Paint them with egg yolk and put them on the plate of the oven at 180 degrees for about 30 minutes, until well browned. The good thing about these cupcakes is that you can take them both cold and hot.
Mince pies
Ingredients:
•500 g puff pastry
•500 grams of minced meat
•1 egg yolk
•1/2 onion
•1 zucchini
•2 carrots
•200 g of crushed tomatoes
•1 glass of sherry
•100 g of grated manchego cheese
•100 ml of cream for cooking
•Salt
•Pepper
Preparation:
Preheat oven to 180 degrees while preparing filling the cupcakes. Meat in a pan with a little oil chopped onion, chopped zucchini, and chopped carrot also. Saute everything and when it is almost fried, add the minced meat and let it all cook.
When you have the meat ready, add the crushed tomatoes and continue sauteing. Let everything be done about 10 minutes over medium heat, and add the wine glass of sherry. Once you have all the ingredients cooked, add the cream over low heat, grated cheese, and let stand 5 minutes and turn off the heat.
Stretch the puff pastry, and short-cut pasta looks small squares and put a little filling with a spoon in the center of each. We painted the edges of each square with whipped egg yolk and a few drops of water, and cover with another square of dough pastries. With the tines of a fork, press slightly to seal each cake to secure it closed. Paint them with egg yolk and put them on the plate of the oven at 180 degrees for about 30 minutes, until well browned. The good thing about these cupcakes is that you can take them both cold and hot.
MEAT PIES
You will need 16 (about 10cm wide) lightly greased disposable pie pans. Cake shops are usually willing to sell these.
Ingredients
40ml (2 tbs) vegetable oil
2 onions, finely chopped
2 garlic cloves, crushed
2kg beef mince
8 tbs plain flour
750ml (3 cups) beef stock
8 tbs tomato puree
100ml (5 tbs) Worcestershire sauce
40ml (2 tbs) soy sauce
2 tsp dried mixed herbs
4 sheets puff pastry
4 sheets shortcrust pastry
2 eggs, beaten
Tomato sauce, to serve
Method
Step 1. Heat the oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes, stirring to prevent it from catching. Add the garlic and beef and cook for a further 15-20 minutes until the meat has completely browned. Stir in the flour, then add the stock, tomato puree, Worcestershire sauce, soy sauce and dried herbs. Partially cover and cook for 20-25 minutes, stirring occasionally to break up any lumps. Set aside to cool completely.
Step 2. Preheat the oven to 190°C.
Step 3. Cut each pastry sheet into four equal squares, then use the shortcrust pastry squares to line the base and sides of the tart pans (you may need to stretch the pastry slightly to make sure the inside of the pan is completely covered. Add the meat filling, then top with the puff pastry squares, pressing the edges well together. Use a sharp knife to trim any excess pastry, then use your thumb and forefinger to pinch the edges together to seal. Brush each pie with the egg and transfer to 2 large baking trays. Bake in the oven for 25 minutes until cooked and golden. (Depending on the size of your oven, you may need to cook the pies in batches.)
Step 4. Serve with tomato sauce.
BRON:Valli Little
Ingredients
40ml (2 tbs) vegetable oil
2 onions, finely chopped
2 garlic cloves, crushed
2kg beef mince
8 tbs plain flour
750ml (3 cups) beef stock
8 tbs tomato puree
100ml (5 tbs) Worcestershire sauce
40ml (2 tbs) soy sauce
2 tsp dried mixed herbs
4 sheets puff pastry
4 sheets shortcrust pastry
2 eggs, beaten
Tomato sauce, to serve
Method
Step 1. Heat the oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes, stirring to prevent it from catching. Add the garlic and beef and cook for a further 15-20 minutes until the meat has completely browned. Stir in the flour, then add the stock, tomato puree, Worcestershire sauce, soy sauce and dried herbs. Partially cover and cook for 20-25 minutes, stirring occasionally to break up any lumps. Set aside to cool completely.
Step 2. Preheat the oven to 190°C.
Step 3. Cut each pastry sheet into four equal squares, then use the shortcrust pastry squares to line the base and sides of the tart pans (you may need to stretch the pastry slightly to make sure the inside of the pan is completely covered. Add the meat filling, then top with the puff pastry squares, pressing the edges well together. Use a sharp knife to trim any excess pastry, then use your thumb and forefinger to pinch the edges together to seal. Brush each pie with the egg and transfer to 2 large baking trays. Bake in the oven for 25 minutes until cooked and golden. (Depending on the size of your oven, you may need to cook the pies in batches.)
Step 4. Serve with tomato sauce.
BRON:Valli Little
PASTRY STUFFED MEATLOAF ROLL
2 pounds lean ground beef
1 cup dry bread crumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopped mushrooms
1 cup chopped black olives
3/4 teaspoon salt
1 teaspoon leaf oregano
1 15 oz can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cans crescent rolls
In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside. Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally .Place meat mixture in center and spread out over dough Sprinkle meat with cheese,bell pepper mushrooms and olives top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. Place seam side down . Place in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes.
WATERTAND RESEPTE VIR OUD EN JONK
1 cup dry bread crumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopped mushrooms
1 cup chopped black olives
3/4 teaspoon salt
1 teaspoon leaf oregano
1 15 oz can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cans crescent rolls
In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside. Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally .Place meat mixture in center and spread out over dough Sprinkle meat with cheese,bell pepper mushrooms and olives top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. Place seam side down . Place in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes.
WATERTAND RESEPTE VIR OUD EN JONK
STEAK AND KIDNEY PIE
Make the most of inexpensive cuts of beef for this steak and kidney pie recipe - meltingly tender after long slow cooking.
Ingredients
For the base
300g puff pastry
1 egg and 1 extra egg yolk beaten together
For the filling
2 tbsp vegetable oil
700g/1lb 9oz stewing beef, diced
200g/7oz lamb kidney, diced
2 medium onions, diced
30g/1oz plain flour
850ml/1½ pints beef stock
salt and freshly ground black pepper, to taste
a dash of Worcestershire sauce
Preparation method
Preheat the oven to 220C/425F/Gas 7
Heat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes.
Return the beef to the pan, sprinkle flour over and coat the meat and onions
Add the stock to the pan, stir well and bring to the boil.
Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.
Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a pie dish.
Roll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using.
Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb.
Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed.
Serve with creamy mash and steamed vegetables to soak up the gravy.
Ingredients
For the base
300g puff pastry
1 egg and 1 extra egg yolk beaten together
For the filling
2 tbsp vegetable oil
700g/1lb 9oz stewing beef, diced
200g/7oz lamb kidney, diced
2 medium onions, diced
30g/1oz plain flour
850ml/1½ pints beef stock
salt and freshly ground black pepper, to taste
a dash of Worcestershire sauce
Preparation method
Preheat the oven to 220C/425F/Gas 7
Heat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes.
Return the beef to the pan, sprinkle flour over and coat the meat and onions
Add the stock to the pan, stir well and bring to the boil.
Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.
Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a pie dish.
Roll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using.
Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb.
Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed.
Serve with creamy mash and steamed vegetables to soak up the gravy.
SAVOURY MINCE FLAN=SOUR CREAM TOPPING
Bored of ordinary mince for dinner? Then try out this recipe that puts a new twist on an old favourite by transforming your mince into a tasty flan.
Ingredients
Ingredients
- 60 millilitre Tomato paste
2 millilitre Robertsons Origanum
1 Onion, chopped
30 gram Margarine
500 gram Minced meat
12.5 millilitre water
125 gram Butter
5 millilitre lemon juice
375 millilitre Flour
1 KNORR Cream of Mushroom Soup
190 millilitre water
250 millilitre Sour cream
2 Eggs
250 millilitre grated cheese
Instructions
Rub butter into flour until it resembles breadcrumbs.
Add lemon juice and water (adding more if necessary) to form soft dough.
Roll out to fit a deep 23cm flan tin.
Cover pastry with baking paper and fill with raw beans.
Bake at 220°C for 10 minutes.
Remove paper and bake for an extra 5 minutes.
For the filling: Melt margarine in a pan and sautè the onion until tender.
Add the mince and stir until browned.
Add KNORR Mushroom Cream of Mushroom Soup and Robertsons Origanum and mix well, then stir in tomato paste and water.
Bring to the boil, reduce heat and simmer uncovered for 10 minutes or until thickened.
Spread mince in pastry shell and top with sour cream and eggs beaten together.
Top with grated cheese.
Bake at 180 °C for 35 minutes until set and golden brown.
Serve with a crispy fresh salad.
NOTE: this recipe can be made without the pastry shell.
Knorr Recipes
SOUTHERN STEAK AND MUSHROOM PIE
3 lb. chuck roast cut into cubes
1 large onion, diced
3 carrots, diced
12 ounces mushrooms, sliced
2 cloves garlic, crushed
2 cups beef stock
1 tablespoon corn starch mixed with
3 tablespoons whole milk
salt & pepper to taste
1 egg, beaten
1 cup frozen peas
2 teaspoons smoked paprika
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon oregano
2 bay leaves
1 sheet of Pepperidge Farm puffed pastry, rolled out slightly to seals seams.
Brown the beef in a large pot. Remove from pot onto a plate and set aside.
In the same pot, saute the onion and carrots until soft (about 10 minutes).
Add the mushrooms and garlic and saute for 5 more minutes before adding the paprika and all the seasonings.
Add the beef stock to the pot and then pour your browned beef back in. Stir to combine everything and reduce the heat.
Cover the pot and allow the stew to simmer gently for 2-3 hours.
When the meat is fork tender and easy to tear apart, turn the heat up and pour in the corn starch mixture.
Allow the sauce to come to a rapid boil while sauce thickens for about 10 minutes.
Pre-heat the oven to 375 degrees. Divide the beef and mushroom filling between 4-6 oven-proof baking dishes (depending on size).
Cut the pastry into squares big enough to cover the dishes, it doesn't have to be perfect.
Brush the rim of the dishes with some of the beaten egg then place the pastry on top and pinch the pastry onto the rim.
Cut 2 slits into each pie to allow the steam to escape and brush with the rest of the beaten egg.
Place in the oven and bake for 25-30 minutes until the pastry is cooked through and golden brown.
Bron: Welcome Home
Plasing: Henriette Wessels
1 large onion, diced
3 carrots, diced
12 ounces mushrooms, sliced
2 cloves garlic, crushed
2 cups beef stock
1 tablespoon corn starch mixed with
3 tablespoons whole milk
salt & pepper to taste
1 egg, beaten
1 cup frozen peas
2 teaspoons smoked paprika
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon oregano
2 bay leaves
1 sheet of Pepperidge Farm puffed pastry, rolled out slightly to seals seams.
Brown the beef in a large pot. Remove from pot onto a plate and set aside.
In the same pot, saute the onion and carrots until soft (about 10 minutes).
Add the mushrooms and garlic and saute for 5 more minutes before adding the paprika and all the seasonings.
Add the beef stock to the pot and then pour your browned beef back in. Stir to combine everything and reduce the heat.
Cover the pot and allow the stew to simmer gently for 2-3 hours.
When the meat is fork tender and easy to tear apart, turn the heat up and pour in the corn starch mixture.
Allow the sauce to come to a rapid boil while sauce thickens for about 10 minutes.
Pre-heat the oven to 375 degrees. Divide the beef and mushroom filling between 4-6 oven-proof baking dishes (depending on size).
Cut the pastry into squares big enough to cover the dishes, it doesn't have to be perfect.
Brush the rim of the dishes with some of the beaten egg then place the pastry on top and pinch the pastry onto the rim.
Cut 2 slits into each pie to allow the steam to escape and brush with the rest of the beaten egg.
Place in the oven and bake for 25-30 minutes until the pastry is cooked through and golden brown.
Bron: Welcome Home
Plasing: Henriette Wessels
STEAK-KIDNEY ALE AND MUSHROOM PIE
INGREDIENTS
• 25g unsalted butter
• 2tbsp vegetable oil
• 900g braising steak, cut into 2.5cm (1in) cubes
• 3 lamb's kidneys, cut into small dice
• 3tbsp plain flour, seasoned
• 2 onions, peeled and finely sliced
• 2 garlic cloves, peeled and chopped
• 1 x 500ml dark ale, such as Black Sheep Ale
• 11/2tbsp Worcestershire sauce
• 100g chestnut mushrooms, quartered
• 375g puff pastry, such as Dorset Pastry Company
• 1 egg yolk, to glaze the pastry
You will need
• a 1.7-litre (3pt) pie dish and a pie funnel
PREPARATION
1. Preheat the oven to 160 C, 140 C fan, 315 F, gas 2. Heat the butter and oil in a frying pan. Toss the meat in the seasoned flour and brown a few pieces at a time, then transfer to a casserole. Continue until all the meat is browned. Add onions and garlic to the pan and cook for 10 minutes until soft and lightly coloured, then add to the casserole.
2. Add the ale and Worcestershire sauce, and season well. Place a lid on top and cook in the oven for 2 to 21/2 hours or until the meat is tender. Add the mushrooms, stir and pour into the pie dish. Put the funnel in the centre and cool. Increase the temperature to 200 C, 180 C fan, 400 F, gas 6. The cooked meat mixture can be frozen for up to a month. To assemble the pie, simply defrost and continue with point 3.
3. Grease the rim of the pie dish. Roll out the pastry on a lightly floured board. Cut a 2.5cm (1in) strip of pastry and press on to the rim of the pie dish. Brush the rim with water. Roll the remaining pastry to make a lid and place on top of the pie, pressing down the edges. Trim and knock up by using a flat-bladed knife and horizontally tapping the edge. Decorate the centre of the pie with pastry leaves. Mix the egg yolk with a little water and brush over the pastry. Place in the oven and cook for 25 to 30 minutes or until the pastry is risen and golden brown.
• 25g unsalted butter
• 2tbsp vegetable oil
• 900g braising steak, cut into 2.5cm (1in) cubes
• 3 lamb's kidneys, cut into small dice
• 3tbsp plain flour, seasoned
• 2 onions, peeled and finely sliced
• 2 garlic cloves, peeled and chopped
• 1 x 500ml dark ale, such as Black Sheep Ale
• 11/2tbsp Worcestershire sauce
• 100g chestnut mushrooms, quartered
• 375g puff pastry, such as Dorset Pastry Company
• 1 egg yolk, to glaze the pastry
You will need
• a 1.7-litre (3pt) pie dish and a pie funnel
PREPARATION
1. Preheat the oven to 160 C, 140 C fan, 315 F, gas 2. Heat the butter and oil in a frying pan. Toss the meat in the seasoned flour and brown a few pieces at a time, then transfer to a casserole. Continue until all the meat is browned. Add onions and garlic to the pan and cook for 10 minutes until soft and lightly coloured, then add to the casserole.
2. Add the ale and Worcestershire sauce, and season well. Place a lid on top and cook in the oven for 2 to 21/2 hours or until the meat is tender. Add the mushrooms, stir and pour into the pie dish. Put the funnel in the centre and cool. Increase the temperature to 200 C, 180 C fan, 400 F, gas 6. The cooked meat mixture can be frozen for up to a month. To assemble the pie, simply defrost and continue with point 3.
3. Grease the rim of the pie dish. Roll out the pastry on a lightly floured board. Cut a 2.5cm (1in) strip of pastry and press on to the rim of the pie dish. Brush the rim with water. Roll the remaining pastry to make a lid and place on top of the pie, pressing down the edges. Trim and knock up by using a flat-bladed knife and horizontally tapping the edge. Decorate the centre of the pie with pastry leaves. Mix the egg yolk with a little water and brush over the pastry. Place in the oven and cook for 25 to 30 minutes or until the pastry is risen and golden brown.
3 INGREDIENTS CRESCENT SAUSAGE BITES
Ingredients*
Enjoy!
BRON: Lynn
- 1 lb. hot sausage (pork or turkey)
- 1 (8 oz.) package cream cheese
- 2 packages crescent rolls
- Dash salt & ground black pepper
- In a saute pan, brown sausage; drain. Add a dash of salt and pepper. Blend in cream cheese until the cream cheese is melted.
- Unroll one package of crescent rolls and place on a baking sheet. With your fingers, gently press the seams together to seal them. Spread the sausage mixture evenly over the crescent roll dough, leaving about a 1/2-inch border along the edges.
- Unroll the remaining package of crescent rolls and place on top of the sausage mixture. Press the edges together to seal. Gently press the seams together.
- Bake at 375 degrees for about 20 minutes, or until crescent roll dough is golden brown.
- Cut into small squares and serve. (A pizza cutter makes really quick and easy work of the cutting.)
Enjoy!
BRON: Lynn
THREE CHEESE AND BABY SPINACH PIES
Serves: 6 to 8
Category: Vegetarian / Easy
Prep time: 40 minutes
Cooking time: 25 minutes
Ingredients:
100 g Gorgonzola
150 g ricotta
100 g chevin
250 g baby spinach, wilted and finely chopped
2 cloves garlic, crushed
2 free-range eggs
¼ cup parsley, chopped
Sea salt and freshly ground black pepper
500 g pastry (see cook's note)
Cooking instructions:
Preheat the oven to 180°C.
Crumble the cheeses into a mixing bowl. Add the spinach to the cheese with the garlic, 1 beaten egg, chopped parsley and seasoning.
When the mixture is combined, roll out your pastry on a floured surface, until about 3 cm thick. Cut into even-sized squares or rectangles about 10–15 cm in length.
Spoon a generous amount of the cheeseand- spinach mixture into the centre of half the squares.
Separate the remaining egg and beat the yolk, adding a drop of milk to dilute if necessary.
Lightly brush the edges of the pastry with the beaten egg mixture.
Cover with the remaining pastry squares and seal by pushing the edges together. Lightly brush the surface of each pie with the remaining egg mixture.
Bake for 15 to 20 minutes, until golden and crisp.
SHORTCRUST PASTRY
Recipe by: Abigail Donnelly
Serves: 4
Category: Easy / Great value / Kid-friendly / Quick
Prep time: 15 minutes
Cooking time: 15 minutes
Ingredients:
200 g butter, chilled
350 g cake flour
1/2 t salt
1 free-range egg
1 T milk
Cooking instructions:
Cut the butter into cubes then place in a mixing bowl.
Add the flour and salt and, using your fingertips, rub into the butter, until it resembles breadcrumbs.
In a separate bowl, beat together the egg and milk. Gently mix into the crumb mixture and combine to form a soft ball of dough.
Wrap in cling film and refrigerate for at least 30 minutes.
If using as a base, line a greased 32 cm tart case, 2 cm deep, and bake at 180°C for 15 - 20 minutes until crisp and golden.
BRON:Abigail Donnelly
Category: Vegetarian / Easy
Prep time: 40 minutes
Cooking time: 25 minutes
Ingredients:
100 g Gorgonzola
150 g ricotta
100 g chevin
250 g baby spinach, wilted and finely chopped
2 cloves garlic, crushed
2 free-range eggs
¼ cup parsley, chopped
Sea salt and freshly ground black pepper
500 g pastry (see cook's note)
Cooking instructions:
Preheat the oven to 180°C.
Crumble the cheeses into a mixing bowl. Add the spinach to the cheese with the garlic, 1 beaten egg, chopped parsley and seasoning.
When the mixture is combined, roll out your pastry on a floured surface, until about 3 cm thick. Cut into even-sized squares or rectangles about 10–15 cm in length.
Spoon a generous amount of the cheeseand- spinach mixture into the centre of half the squares.
Separate the remaining egg and beat the yolk, adding a drop of milk to dilute if necessary.
Lightly brush the edges of the pastry with the beaten egg mixture.
Cover with the remaining pastry squares and seal by pushing the edges together. Lightly brush the surface of each pie with the remaining egg mixture.
Bake for 15 to 20 minutes, until golden and crisp.
SHORTCRUST PASTRY
Recipe by: Abigail Donnelly
Serves: 4
Category: Easy / Great value / Kid-friendly / Quick
Prep time: 15 minutes
Cooking time: 15 minutes
Ingredients:
200 g butter, chilled
350 g cake flour
1/2 t salt
1 free-range egg
1 T milk
Cooking instructions:
Cut the butter into cubes then place in a mixing bowl.
Add the flour and salt and, using your fingertips, rub into the butter, until it resembles breadcrumbs.
In a separate bowl, beat together the egg and milk. Gently mix into the crumb mixture and combine to form a soft ball of dough.
Wrap in cling film and refrigerate for at least 30 minutes.
If using as a base, line a greased 32 cm tart case, 2 cm deep, and bake at 180°C for 15 - 20 minutes until crisp and golden.
BRON:Abigail Donnelly
SARDINE PIE
Crust:
3 potatoes, peeled
60 ml butter
2 eggs, beaten
salt & pepper
10 ml baking powder
Filling:
1 can (425 g) sardines in tomato sauce
150 ml white – or cheese sauce
50 ml mayonnaise
1 large onion, finely chopped
50 ml parsley
30 ml vinegar
2 eggs, beaten
pinch cayenne pepper
Microwave potatoes in Medium Gourmet Roaster for 10-15 minutes till soft. Mash; add rest of crust ingredients. Mix well. Spread base and sides of Square Pie Dish with potato mixture.
Drain sardines but keep tomato sauce aside. Add rest of filling ingredients and mix well. Pour filling into potato crust. Drip some of the sardine tomato sauce over the filling. Bake for 30 minutes at
180ºC in oven or microwave for 20 minutes. Serve with salad.
BRON:[argila]
3 potatoes, peeled
60 ml butter
2 eggs, beaten
salt & pepper
10 ml baking powder
Filling:
1 can (425 g) sardines in tomato sauce
150 ml white – or cheese sauce
50 ml mayonnaise
1 large onion, finely chopped
50 ml parsley
30 ml vinegar
2 eggs, beaten
pinch cayenne pepper
Microwave potatoes in Medium Gourmet Roaster for 10-15 minutes till soft. Mash; add rest of crust ingredients. Mix well. Spread base and sides of Square Pie Dish with potato mixture.
Drain sardines but keep tomato sauce aside. Add rest of filling ingredients and mix well. Pour filling into potato crust. Drip some of the sardine tomato sauce over the filling. Bake for 30 minutes at
180ºC in oven or microwave for 20 minutes. Serve with salad.
BRON:[argila]
WAR TIME MEAT PIES-MASHED POTATO PASTRY
Preparation time: 10 mins
Cooking time: 25 mins
A moreish filling with an easy to handle pastry that cooks to a lovely golden brown.
Ingredients
For the filling:
2 Tbs vegetable oil
1 large onion, finely chopped
2 large carrots, coarsely grated
1.5 kg lean minced beef (ground beef)
350 ml wine, white or red
4 cloves garlic, peeled and crushed
sprig thyme, leaves stripped
1 Tbs good dried oregano, or a few fresh rosemary needles, finely chopped
2 Tbs tomato paste
2 Tbs dark soy sauce
2 Tbs worcestershire sauce
Salt and pepper
For the pastry:
450 g floury potatoes (about 6 large potatoes), peeled and quartered
125 g butter, melted
2 cup white flour, sifted
2 tsp baking powder
1 tsp hot English mustard powder
1 tsp salt, or more to taste
White pepper
1 cup grated cheddar [optional]
A beaten egg
Method
Heat the oil in a large pan and fry the onion and grated carrot until just softened. Turn up the heat to its maximum and crumble in the minced beef, in batches, stirring well as it browns. Drain away any excess fat (a good way to do this is to tip the whole lot into a large sieve set over a bowl). Add the wine and the garlic and cook briskly until most of the wine has evaporated. Now stir in all the remaining filling ingredients. Turn down the heat and simmer gently for an hour, or until the mixture is slightly thickened. If it looks a little dry, add some water or chicken stock.
To make the pastry, boil the potatoes in plenty of salted water until quite tender. Drain. Pour in the melted butter and mash until smooth. Sift the flour, mustard powder, baking powder, salt and pepper into a separate bowl. Now add the flour, in increments, to the mashed potato, stirring well to form a pliable soft dough. You may not need all of it - this will depend on the size and floury-ness of the potatoes you used. Add the cheese, if you are using it.
Flour a pastry board well and lightly roll the pastry out to a thickness of about 7 mm. Cut out circles the same size as your muffin tins or flan case (use a cookie cutter, or cut around the base of an upturned bowl). Gently press the pastry onto the base and sides of the tins. Brush the rims with a little beaten egg and fill the cases with the mince. Gather up all the pastry, roll it out again, and cut out enough' lids' to cover all the pies. Drape the lids over the pies and, using your fingers, gently seal the edges. Brush all over with beaten egg. Cut a small slit in the top of each pie. Place in a hot oven and bake for 20-25 minutes, or until puffed and golden brown.
BRON:Scrumptious South Africa
Cooking time: 25 mins
A moreish filling with an easy to handle pastry that cooks to a lovely golden brown.
Ingredients
For the filling:
2 Tbs vegetable oil
1 large onion, finely chopped
2 large carrots, coarsely grated
1.5 kg lean minced beef (ground beef)
350 ml wine, white or red
4 cloves garlic, peeled and crushed
sprig thyme, leaves stripped
1 Tbs good dried oregano, or a few fresh rosemary needles, finely chopped
2 Tbs tomato paste
2 Tbs dark soy sauce
2 Tbs worcestershire sauce
Salt and pepper
For the pastry:
450 g floury potatoes (about 6 large potatoes), peeled and quartered
125 g butter, melted
2 cup white flour, sifted
2 tsp baking powder
1 tsp hot English mustard powder
1 tsp salt, or more to taste
White pepper
1 cup grated cheddar [optional]
A beaten egg
Method
Heat the oil in a large pan and fry the onion and grated carrot until just softened. Turn up the heat to its maximum and crumble in the minced beef, in batches, stirring well as it browns. Drain away any excess fat (a good way to do this is to tip the whole lot into a large sieve set over a bowl). Add the wine and the garlic and cook briskly until most of the wine has evaporated. Now stir in all the remaining filling ingredients. Turn down the heat and simmer gently for an hour, or until the mixture is slightly thickened. If it looks a little dry, add some water or chicken stock.
To make the pastry, boil the potatoes in plenty of salted water until quite tender. Drain. Pour in the melted butter and mash until smooth. Sift the flour, mustard powder, baking powder, salt and pepper into a separate bowl. Now add the flour, in increments, to the mashed potato, stirring well to form a pliable soft dough. You may not need all of it - this will depend on the size and floury-ness of the potatoes you used. Add the cheese, if you are using it.
Flour a pastry board well and lightly roll the pastry out to a thickness of about 7 mm. Cut out circles the same size as your muffin tins or flan case (use a cookie cutter, or cut around the base of an upturned bowl). Gently press the pastry onto the base and sides of the tins. Brush the rims with a little beaten egg and fill the cases with the mince. Gather up all the pastry, roll it out again, and cut out enough' lids' to cover all the pies. Drape the lids over the pies and, using your fingers, gently seal the edges. Brush all over with beaten egg. Cut a small slit in the top of each pie. Place in a hot oven and bake for 20-25 minutes, or until puffed and golden brown.
BRON:Scrumptious South Africa
OLD FASHIONED VENISON PIE
(WILDSPASTEI)
Serves: 6
Prep Time: 40 mins
Cook Time: 3 hours 30 mins
Total Time: 4 hours 10 mins
An old fashioned venison pie, made with springbok shoulder
Ingredients
200g springbok shoulder, cubed (do not discard the bones)
250ml buttermilk
500g lamb knuckles
45ml oil
1l water
1 onion studded with 20 gloves
4 carrots, peeled and sliced
2 celery sticks, sliced
2 bayleaves
10ml grounded coriander
Salt and black pepper to taste
30ml olive oil
10 baby onions, peeled and halved
250ml dry red wine
125ml red wine vinegar
30ml mustard
30ml cornflour dissolved in 30ml of water
300ml cake flour
15ml baking powder
pinch of salt
180ml milk
160ml oil
2 eggs
Instructions
Place the venison meat with the bones into a non-metallic bowl and pour the buttermilk over. Marinade for two days in the fridge.
Remove from the marinade and dry with a paper towel.
Heat the oil in a heavy based pot and brown the venison meat and the lamb knucles.
Add the water, onion, carrots, celery, bayleaves and coriander to the pot. Season with salt and pepper and simmer for 2 to 3 hours until the meat is complete cooked and soft.
Remove the meat from the pot and cool down. (Reserve the cooking liquid).
Pre-heat the oven to 180⁰C and butter a large ovenproof dish.
Heat the olive oil in a small saucepan and sauté the onions until soft and fragrant.
Add the wine, vinegar, mustard and reserved marinade to the onions and cook for 10 minutes. Thicken with the maizena-water mixture and cook for another minute or two.
Remove the bones from the meat and cut the meat in small pieces. Mix the meat and the red wine sauce and transfer to the buttered ovenproof dish.
Sieve the cakeflour, baking powder and salt together.
Beat the milk, oil and eggs together and add to the dry ingredeints. Mix together.
Pour over the meat mixture and bake for 20 minutes or until the crust is brown and cooked through in the pre-heated oven.
Serve with vegetables of your choice. I served this with old fashioned mashed green beans that were cooked together with potatoes and onions.
BRON:Carmen Niehaus,
Serves: 6
Prep Time: 40 mins
Cook Time: 3 hours 30 mins
Total Time: 4 hours 10 mins
An old fashioned venison pie, made with springbok shoulder
Ingredients
200g springbok shoulder, cubed (do not discard the bones)
250ml buttermilk
500g lamb knuckles
45ml oil
1l water
1 onion studded with 20 gloves
4 carrots, peeled and sliced
2 celery sticks, sliced
2 bayleaves
10ml grounded coriander
Salt and black pepper to taste
30ml olive oil
10 baby onions, peeled and halved
250ml dry red wine
125ml red wine vinegar
30ml mustard
30ml cornflour dissolved in 30ml of water
300ml cake flour
15ml baking powder
pinch of salt
180ml milk
160ml oil
2 eggs
Instructions
Place the venison meat with the bones into a non-metallic bowl and pour the buttermilk over. Marinade for two days in the fridge.
Remove from the marinade and dry with a paper towel.
Heat the oil in a heavy based pot and brown the venison meat and the lamb knucles.
Add the water, onion, carrots, celery, bayleaves and coriander to the pot. Season with salt and pepper and simmer for 2 to 3 hours until the meat is complete cooked and soft.
Remove the meat from the pot and cool down. (Reserve the cooking liquid).
Pre-heat the oven to 180⁰C and butter a large ovenproof dish.
Heat the olive oil in a small saucepan and sauté the onions until soft and fragrant.
Add the wine, vinegar, mustard and reserved marinade to the onions and cook for 10 minutes. Thicken with the maizena-water mixture and cook for another minute or two.
Remove the bones from the meat and cut the meat in small pieces. Mix the meat and the red wine sauce and transfer to the buttered ovenproof dish.
Sieve the cakeflour, baking powder and salt together.
Beat the milk, oil and eggs together and add to the dry ingredeints. Mix together.
Pour over the meat mixture and bake for 20 minutes or until the crust is brown and cooked through in the pre-heated oven.
Serve with vegetables of your choice. I served this with old fashioned mashed green beans that were cooked together with potatoes and onions.
BRON:Carmen Niehaus,
ZESTY ITALIAN MEAT PIE
Ingredients:
1 pound of ground beef, cooked, crumbled and drained
2 sausage links, cooked and cut into small chunks
1 cup of basil and garlic tomato sauce
¼ teaspoon of oregano
¼ teaspoon of dried basil
½ teaspoon of Italian seasoning
1 (8 ounce) can of crescent rolls
½ cup of shredded mozzarella cheese
1 1/2 cups of packaged shredded Italian cheese blend
¼ stick of pepperoni sliced thin or ¼ pound of slicing pepperoni chopped
Parmesan cheese to garnish
Directions:
Cook the sausage on medium low flame until the center is no longer pink.
Chop into small chunks and set aside.
In a large frying pan cook the ground beef thoroughly and drain off all the fat.
Add the tomato sauce, sausage, pepperoni and seasonings into the frying pan and bring to a boil, stirring occasionally.
Turn heat off once the meat and sauce mixture comes to a boil.
Preheat the oven to 375’.
Use a 9 inch pie plate to form the crust using the crescent rolls. Place the unrolled dough along the pie plate rim so that it can be pulled over the meat pie once the plate is filled. Use your fingers to spread the dough of the crescent rolls over the bottom of the pie plate to cover as much as possible.
Add the meat pie filling using a slotted spoon.
Once all the meats are in the pie plate, pour in 2/3 of the sauce.
In a bowl add the two cheeses and toss together.
Sprinkle 2/3 of the cheese over the sauce in the pie plate.
Then pull the crescent dough over the top of the cheese towards the center of the pie plate.
Pour the remainder of the sauce over the top of the dough followed by the cheese.
Place pie plate in the oven for 15-20 minutes.
Remove from oven and serve straight away.
Enjoy!
Suggestions:
Serve with a side of your favorite vegetable.
A small salad will make this dinner recipe complete.
A dash of red pepper can be added to heat things up a bit or add afterwards to individual servings to satisfy everyone.
Sprinkle with Parmesan cheese on top of cooked Zesty Italian meat pie right from the oven or allow the family to sprinkle as much or as little as they prefer to their plates.
Sop up any leftover sauce with a nice piece of toasted garlic bread.
Source: examiner
1 pound of ground beef, cooked, crumbled and drained
2 sausage links, cooked and cut into small chunks
1 cup of basil and garlic tomato sauce
¼ teaspoon of oregano
¼ teaspoon of dried basil
½ teaspoon of Italian seasoning
1 (8 ounce) can of crescent rolls
½ cup of shredded mozzarella cheese
1 1/2 cups of packaged shredded Italian cheese blend
¼ stick of pepperoni sliced thin or ¼ pound of slicing pepperoni chopped
Parmesan cheese to garnish
Directions:
Cook the sausage on medium low flame until the center is no longer pink.
Chop into small chunks and set aside.
In a large frying pan cook the ground beef thoroughly and drain off all the fat.
Add the tomato sauce, sausage, pepperoni and seasonings into the frying pan and bring to a boil, stirring occasionally.
Turn heat off once the meat and sauce mixture comes to a boil.
Preheat the oven to 375’.
Use a 9 inch pie plate to form the crust using the crescent rolls. Place the unrolled dough along the pie plate rim so that it can be pulled over the meat pie once the plate is filled. Use your fingers to spread the dough of the crescent rolls over the bottom of the pie plate to cover as much as possible.
Add the meat pie filling using a slotted spoon.
Once all the meats are in the pie plate, pour in 2/3 of the sauce.
In a bowl add the two cheeses and toss together.
Sprinkle 2/3 of the cheese over the sauce in the pie plate.
Then pull the crescent dough over the top of the cheese towards the center of the pie plate.
Pour the remainder of the sauce over the top of the dough followed by the cheese.
Place pie plate in the oven for 15-20 minutes.
Remove from oven and serve straight away.
Enjoy!
Suggestions:
Serve with a side of your favorite vegetable.
A small salad will make this dinner recipe complete.
A dash of red pepper can be added to heat things up a bit or add afterwards to individual servings to satisfy everyone.
Sprinkle with Parmesan cheese on top of cooked Zesty Italian meat pie right from the oven or allow the family to sprinkle as much or as little as they prefer to their plates.
Sop up any leftover sauce with a nice piece of toasted garlic bread.
Source: examiner
OPEN CHICKEN PIES
• 2 (about 500g) chicken breast fillets
• 2 cups (320g) frozen vegetables
• 1/2 x 30g packet spring vegetable soup mix
• 1 tablespoon whole-egg mayonnaise
• 1 tablespoon coarsely grated cheddar
• 1 1/2 sheets (25cm) reduced-fat puff pastry
• Mixed salad leaves, to serve
Preheat oven to 200ºC. Heat a large non-stick frying pan over medium heat.
Add the chicken and cook for 5-7 minutes each side or until cooked through.
Transfer to a plate and set aside to cool slightly. Coarsely chop the chicken and place in a medium bowl.
Add the vegetables, soup mix, mayonnaise and cheddar to the chicken and stir until well combined.
Cut the pastry sheets into 12cm squares. Line six 8cm (base measurement) fluted tart tins with removable bases with the pastry, allowing the sides to overhang. Spoon the chicken mixture into the lined tins. Place on an oven tray. Bake for 30 minutes or until the pastry is puffed and golden.
Serve with salad leaves.
Bron: Taste.com.au - January 2012
Recipe by Susie Burrell /Photography by Cath Muscat
Plasing: Joey Krüger
• 2 cups (320g) frozen vegetables
• 1/2 x 30g packet spring vegetable soup mix
• 1 tablespoon whole-egg mayonnaise
• 1 tablespoon coarsely grated cheddar
• 1 1/2 sheets (25cm) reduced-fat puff pastry
• Mixed salad leaves, to serve
Preheat oven to 200ºC. Heat a large non-stick frying pan over medium heat.
Add the chicken and cook for 5-7 minutes each side or until cooked through.
Transfer to a plate and set aside to cool slightly. Coarsely chop the chicken and place in a medium bowl.
Add the vegetables, soup mix, mayonnaise and cheddar to the chicken and stir until well combined.
Cut the pastry sheets into 12cm squares. Line six 8cm (base measurement) fluted tart tins with removable bases with the pastry, allowing the sides to overhang. Spoon the chicken mixture into the lined tins. Place on an oven tray. Bake for 30 minutes or until the pastry is puffed and golden.
Serve with salad leaves.
Bron: Taste.com.au - January 2012
Recipe by Susie Burrell /Photography by Cath Muscat
Plasing: Joey Krüger
MEAT PIES
Ingredients
•Pastry:
•3 cups All-Purpose Flour
•1 tsp Salt
•¾ cup Butter
•1 cup Sour Cream
•1 Egg
•500gr mince (spiced to taste)
•1 cup Breadcrumbs
•2 Tbsp Sweet Chili Sauce
•1 tsp Minced Garlic
•2 Tbsp Sesame Seeds
Instructions
1.Pastry:
2.Start by sifting the flour and salt into a bowl.
3.Next, cut the butter into the flour until it resembles large breadcrumbs. (This can also be done in a food processor).
4.Add the sour cream and blend until it makes a stiff dough.
Knead lightly and form a smooth ball.
Cover in cling film and refrigerate for half an hour.
5.For the filling, you need mince , breadcrumbs, sweet chili sauce, sesame seeds, and minced garlic (plus salt and pepper).
6.Combine the mince, sweet chili sauce, breadcrumbs, garlic, season with salt and pepper and spices of your choice .
Blend well to form a ball in the mixing bowl. Cover with cling film and refrigerate until the dough is ready.
7.On a floured surface, roll out the dough into a long rectangle (about 12 wide and 18 long).
8.Fold over one third of the pastry onto itself.
9.Fold the second third over the first.
10.Turn the dough so the open side faces towards you. Roll and fold another 3 times in the same way and place in the fridge for an hour.
11.Preheat the oven to 375°F (190°C). Roll the dough into a (12″ x 18″) rectangle, about 3mm thick. Trip the edges if necessary.
Divide into thirds with a knife.
12.Form 3 long sausages from the mince mixture and place one on the top edge each of the thirds.
13.Brush the bottom edge of the pastry third with egg.
14.Roll the entire sausage over the egg so the opening is now underneath the sausage. Press down firmly to seal the edge.
15.Cut the rolls into smaller bite-size portions and brush the top of each one with egg.
16.Garnish with the sesame seeds.
17.Place the rolls onto a baking sheet and bake for 15-20 minutes.
18.Serve warm with extra sweet chili sauce for dipping.
Bron: Lottamadness
Plasing: Henriette Wessels
•Pastry:
•3 cups All-Purpose Flour
•1 tsp Salt
•¾ cup Butter
•1 cup Sour Cream
•1 Egg
•500gr mince (spiced to taste)
•1 cup Breadcrumbs
•2 Tbsp Sweet Chili Sauce
•1 tsp Minced Garlic
•2 Tbsp Sesame Seeds
Instructions
1.Pastry:
2.Start by sifting the flour and salt into a bowl.
3.Next, cut the butter into the flour until it resembles large breadcrumbs. (This can also be done in a food processor).
4.Add the sour cream and blend until it makes a stiff dough.
Knead lightly and form a smooth ball.
Cover in cling film and refrigerate for half an hour.
5.For the filling, you need mince , breadcrumbs, sweet chili sauce, sesame seeds, and minced garlic (plus salt and pepper).
6.Combine the mince, sweet chili sauce, breadcrumbs, garlic, season with salt and pepper and spices of your choice .
Blend well to form a ball in the mixing bowl. Cover with cling film and refrigerate until the dough is ready.
7.On a floured surface, roll out the dough into a long rectangle (about 12 wide and 18 long).
8.Fold over one third of the pastry onto itself.
9.Fold the second third over the first.
10.Turn the dough so the open side faces towards you. Roll and fold another 3 times in the same way and place in the fridge for an hour.
11.Preheat the oven to 375°F (190°C). Roll the dough into a (12″ x 18″) rectangle, about 3mm thick. Trip the edges if necessary.
Divide into thirds with a knife.
12.Form 3 long sausages from the mince mixture and place one on the top edge each of the thirds.
13.Brush the bottom edge of the pastry third with egg.
14.Roll the entire sausage over the egg so the opening is now underneath the sausage. Press down firmly to seal the edge.
15.Cut the rolls into smaller bite-size portions and brush the top of each one with egg.
16.Garnish with the sesame seeds.
17.Place the rolls onto a baking sheet and bake for 15-20 minutes.
18.Serve warm with extra sweet chili sauce for dipping.
Bron: Lottamadness
Plasing: Henriette Wessels
EASY SAUSAGE ROLL WITH MASH & GRAVY
No money and need something tasty to feed the kids.
All you need is some puff pastry, sausages and an egg and you can make mouth watering home-made sausage rolls.
Serves: 4 - 6
Preparation Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
• 2 Sheets frozen puff pastry, defrosted
• 2 teaspoon Tsp wholegrain mustard
• 6 Sausages
• 1 Egg
• 1 KNORR Brown Onion Gravy
Instructions
1. Preheat oven to 200°C.
2. Cut two sheets of frozen puff pastry in half.
3. Spread each half with 2 teaspoons wholegrain mustard, leaving a 2cm border.
4. Place 2 of your favorite sausages along long edge of each piece of pastry.
5. Roll to enclose and brush with a lightly beaten egg.
6. Cut each roll in half and place on a baking tray lined with baking paper.
7. Cook for 20 minutes, until pastry is puffed and golden and sausages are cooked.
Serve with KNORR Brown Onion Gravy and mashed potato and peas.
Bron: Knorr Recipes
Plasing: Tiana Botes
All you need is some puff pastry, sausages and an egg and you can make mouth watering home-made sausage rolls.
Serves: 4 - 6
Preparation Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
• 2 Sheets frozen puff pastry, defrosted
• 2 teaspoon Tsp wholegrain mustard
• 6 Sausages
• 1 Egg
• 1 KNORR Brown Onion Gravy
Instructions
1. Preheat oven to 200°C.
2. Cut two sheets of frozen puff pastry in half.
3. Spread each half with 2 teaspoons wholegrain mustard, leaving a 2cm border.
4. Place 2 of your favorite sausages along long edge of each piece of pastry.
5. Roll to enclose and brush with a lightly beaten egg.
6. Cut each roll in half and place on a baking tray lined with baking paper.
7. Cook for 20 minutes, until pastry is puffed and golden and sausages are cooked.
Serve with KNORR Brown Onion Gravy and mashed potato and peas.
Bron: Knorr Recipes
Plasing: Tiana Botes