Minced Beef and Vegetable Pies
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-dried Tomato Pesto
1 t (5 ml) Ina Paarman’s Meat Spice
1 T (15 ml) Ina Paarman’s Roast Onion Soup & 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
2 x 500 g good quality bought puff pastry or use our Sour Cream Pastry
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
We bought these little disposable ovenproof pots from www.greenhome.co.za
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.