Vegetable and Lamb Party Pies
1 brown onion, finely chopped
1 garlic clove, crushed
500g minced lamb
1/3 cup grated carrot
1/4 cup frozen peas
4 sheets (25cm) ready-rolled shortcrust pastry, thawed
2 large potatoes, peeled, chopped
1/3 cup milk
tasty cheese, grated (optional)
1 tbs olive oil
1/4 cup plain flour
1 cup beef stock
2 tbs tomato paste
1 tbs barbecue sauce
1. Preheat oven to 200°C. Heat the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the carrot and flour and cook, stirring for 2 minutes or until well combined. Add the stock, tomato paste, barbecue sauce and peas and cook, stirring occasionally, for 5 minutes or until sauce thickens slightly. Remove from heat and set aside to cool slightly. Taste and season with salt and pepper.
2. Meanwhile, use an 8cm-round pastry cutter to cut discs from the pastry sheets. Line the base and sides of 48 mini muffin pans (30ml / 11/2tbs capacity). Use a fork to lightly prick the bases of pastry cases. Place in the fridge for 15 minutes to rest. Bake in oven for 15 minutes or until golden brown and crisp.
3. Place the potatoes in a large saucepan and cover with cold water. Place on a high heat and bring to the boil. Cook for 15 minutes or until tender. Drain well. Mash until smooth. Add milk and stir to combine.
4. Taste and season with salt and pepper.
Spoon the lamb mixture into the pastry cases. Spoon the mashed potato over the lamb mixture. Sprinkle with tasty cheese (optional). Bake for 10 minutes or until heated through and golden brown. This recipe was sent in by Woolworths Baby & Toddler Club*> http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/vegetable-and-lamb-party-pies.html
1 garlic clove, crushed
500g minced lamb
1/3 cup grated carrot
1/4 cup frozen peas
4 sheets (25cm) ready-rolled shortcrust pastry, thawed
2 large potatoes, peeled, chopped
1/3 cup milk
tasty cheese, grated (optional)
1 tbs olive oil
1/4 cup plain flour
1 cup beef stock
2 tbs tomato paste
1 tbs barbecue sauce
1. Preheat oven to 200°C. Heat the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the carrot and flour and cook, stirring for 2 minutes or until well combined. Add the stock, tomato paste, barbecue sauce and peas and cook, stirring occasionally, for 5 minutes or until sauce thickens slightly. Remove from heat and set aside to cool slightly. Taste and season with salt and pepper.
2. Meanwhile, use an 8cm-round pastry cutter to cut discs from the pastry sheets. Line the base and sides of 48 mini muffin pans (30ml / 11/2tbs capacity). Use a fork to lightly prick the bases of pastry cases. Place in the fridge for 15 minutes to rest. Bake in oven for 15 minutes or until golden brown and crisp.
3. Place the potatoes in a large saucepan and cover with cold water. Place on a high heat and bring to the boil. Cook for 15 minutes or until tender. Drain well. Mash until smooth. Add milk and stir to combine.
4. Taste and season with salt and pepper.
Spoon the lamb mixture into the pastry cases. Spoon the mashed potato over the lamb mixture. Sprinkle with tasty cheese (optional). Bake for 10 minutes or until heated through and golden brown. This recipe was sent in by Woolworths Baby & Toddler Club*> http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/vegetable-and-lamb-party-pies.html
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