Recipe Mama

Meat & Veg Party Pies November 18, 2008

Home made mini pies with hidden vegies!

obsilentilpies

Ingredients:
Puff pastry sheets
Small pasta or rice (optional)
Vegetables
potatoes (optional)
Cooked lentils (Optional)
Tinned chopped tomato (optional)
Mince
Gravy powder

Method:
Steam vegetables (broccoli, pumpkin, carrot, etc), putting the pasta in the bottom of the steamer to boil. If you want to make potato topped pies (shepherd’s pies) , put potatoes on in another pot to make mashed potato. Once vegetables are steamed, lightly mash them. Once potato is cooked, mash with enough milk to form a creamy mash.

Fry the mince (you can include garlic, onion & seasoning if you wish) in a dry saucepan. Once browned, strain off any fat and return to the pan.  Add the cooked pasta/rice, steamed vegetables and enough tinned tomato (or use stock or liquid from boiling/steaming vegetables with a little tomato paste) to cover and bring to the boil. Add lentils if you wish.  Mix gravy powder with about 1/4cup water and pour into the mixture. Stir until thickened.

Remove from heat and allow to cool slightly. Take pastry sheets and cut into 9 squares. Lightly grease the insides of a muffin tin and lay a pastry square into it. The points will poke out, leave them… Spoon the mince mixture in and fold those points over, then top with a scoop of mashed potato if you wish, or just leave the tops open

Bake at around 200°C until golden brown.

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