Tag: Pastry

Mince and Cheese Pie

INGREDIENTS

  • 500g Beef Mince
  • 2 Tbsp Garlic Infused Oil
  • 2C Beef Stock Liquid (2 tsp Beef Stock Powder (fodmap friendly) mixed with 2C warm water)
  • 1/4 tsp Salt
  • 1/2 tsp Black Pepper, ground
  • 1C Mixed Vegetables, 1x1cm diced (I used carrots, corn, peas, beans)
  • 1 Tbsp Tomato Sauce/Paste (fodmap friendly)
  • 1 Tbsp Soy Sauce (gluten free)
  • 2 tsp Mixed Herbs
  • 1 Tbsp Cornflour
  • 1/4C Water
  • 2C Cheddar Cheese, grated
  • 1 piece Flaky Pastry (gluten free)
  • 1 Egg
  • 1 tsp Milk

INSTRUCTIONS

  1. Pre-heat your oven to 180°C.
  2. Heat the garlic infused oil in a frying pan over medium-high heat.
  3. Add the beef mince and brown (about 5 minutes).
  4. Add the beef stock liquid, salt, pepper, tomato sauce, mixed vegetables, and mixed herbs. Stir to combine and simmer for about 20 minutes.
  5. Make a cornflour slurry with the water and cornflour, mixing them together in a ramekin. Ensure there are no lumps.
  6. Add to the pan, and cook for a few minutes until the gravy has thickened.
  7. Add the pie filling into a baking dish – I used a 28x18cm rectangle, however a round dish or square dish is fine to use also!
  8. Top the filling with your cheese (feel free to add more than the recipe calls for if you want extra cheesiness).
  9. Roll your pastry across the top of the cheese/filling mix, so that the top is fully covered with pastry. You may need to cut your pastry to fit. Prick small holes in your pastry using a fork or a sharp knife.
  10. Mix the egg and the milk together in a small dish or ramekin to create an egg wash. Brush the egg wash over the top of the pastry.
  11. Bake the pie in the oven for about 40 minutes until the pastry is golden.

SERVE WITH

A green salad.

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Bacon and Egg Pie

Classic: Bacon and Egg Pie

INGREDIENTS

  • 9 Eggs, whisked
  • 6 pieces of Streaky Bacon, chopped into 1×2 cm pieces
  • 3-4 gluten free Flaky Pastry sheets
  • 1 Spring Onion stalk, green tops only, thinly sliced
  • Salt, to taste
  • Pepper, to taste

INSTRUCTIONS

  1. Heat oven to 200°C on fan bake.
  2. Reserve approximately two tablespoons of whisked egg in a separate bowl.
  3. Add the salt and pepper to the large bowl of whisked egg and stir to combine.
  4. Grease a baking dish, approximately 15x30cm.
  5. Line the base and sides of the baking dish with half of the pastry.
  6. Put the lined baking dish into the oven for 5 minutes then remove from the oven.
  7. Lay about half of the bacon on top of the partially cooked pastry.
  8. Add about 2/3rds of the egg on top of the bacon.
  9. Add the remaining bacon on top of the egg.
  10. Sprinkle the spring onions on top of the bacon.
  11. Add the rest of the egg (excluding the reserved two tablespoons) on top.
  12. Layer on top the other half of the pastry, pinching the edges together with the bottom layer.
  13. Cut a few small crosses carefully into the top of the pastry to allow any steam to escape.
  14. Brush the top of the pastry with the reserved whisked egg.
  15. Bake in the oven for 30 minutes until fully cooked and golden on top.

SERVE WITH

A green salad.

ALTERNATIVES

Add vegetables into the pie before baking – diced carrots, peas, corn kernels.

Add 1C of cheddar cheese into the pie.

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