Minced Beef and Vegetable Pies-RECIPE

[Nat Quinn]

Main Dish

2 T (30 ml) olive oil
1 onion, finely chopped
½ t (2,5 ml) Ina Paarman’s GREEN ONION SEASONING
500 g lean beef mince
4 T (60 ml) Ina Paarman’s SUN DRID TOMATO PESTO
1 t (5 ml) Ina Paarman’s MEAT SPAICE
1 T (15 ml) Ina Paarman’s ROAST ONION SOUP AND GRAVY POWDER
½ cup (125 ml) water
1 cup (250 ml) frozen peas
1 cup (250 ml) coarsely grated carrot
¼ cup (60 ml) chopped parsley

Pastry

500 g (2 sheets) good quality bought puff pastry or use our SOUR CREAM PASTRY
1 egg

Method

Warm a heavy based fry pan. Add oil, swivel the pan and add chopped onion and Green Onion Seasoning. Stir-fry the onion until it starts to brown and soften. Add the mince, using a fork to break up the lumps and stir-fry the meat until crumbly and cooked through. Add Tomato Pesto and Meat Spice. Sprinkle Roast Onion Soup Powder over.

Cook over high heat while stirring for one minute. Add water and bring mixture to the boil. Add peas (no need to defrost), grated carrot and parsley. Simmer for two minutes. Leave to cool and refrigerate.

Round Pies with Pastry top and bottom.

Adjust oven rack to the middle position. Preheat oven to 200°C.

 

Top and Bottom Pastry Pies

Roll the pastry out thinly ± 2 mm.

Cut with a 10 cm round cutter.

Spoon 2 tablespoons of well chilled mince in the middle of half of the rounds.

Brush the edges with water and cover with remaining rounds.

Seal edges with the prongs of a fork. Lay down on a floured baking sheet.

Beat the egg with a fork and brush over pies.

Bake for 15 – 20 minutes.

Delicious served with our PEACH APRICOT CHUTNEY.

Brush Mini Pot Pies with egg.

 

Mini pot pies

 

Fill the pots to the brim with mince mixture. Top with 7 cm rounds of pastry. Brush with egg and bake for 10 – 15 minutes.

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