Happy Monday! Back to routine!
As I have mentioned before Miss F seems to love eating meals that she can hold in her hands. I’m on a bit of a mission at the moment to get her to eat more meat. She seems to have slipped back into her ultra sensitive eating habits, preferring things like cereal and toast. I’m back to cooking meal after meal, trying to find something that she will eat, which is more than frustrating! Sometimes I wonder why I just didn't start off with toast in the first place.
So yesterday I made some pies. I snuck a few veggies into them in the hope that they might slide into her mouth unnoticed. These are great pies, I like to make these when we hold parties, but these are a slightly different version for the littlies.
This is the first time that I have made my own short crust pastry. I couldn't believe how easy it was. I highly recommend doing it yourself. I’m sure you have all the ingredients in your cupbord already.
Miss F ate most of one pie and I did notice that a few of the peas went in her mouth unnoticed! These pies are tasty so I really think they are worth the effort. We now have them in the freezer ready to be pulled out when needed.
24 muffin sized pies
1 2/3 cups (250g) plain flour
125g unsalted butter, chilled, finely chopped
1 egg, chilled
1 tbs olive oil
1 brown onion, finely chopped
1 garlic cloves, crushed
500g minced lamb
1/3 cup grated carrot
1/4 cup (40g) plain flour
1 cup (250ml) beef stock
2 tbs tomato paste
1 tbs HP sauce
¼ cup of frozen peas
4 sheets (25cm) ready-rolled shortcrust pastry, thawed
2 large pontiac potatoes, peeled, chopped
1/3 cup (80ml) milk
Grated tasty cheese for sprinkling (optional)
1. Process flour, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs.
2. Whisk egg and 1 tbs chilled water in a bowl until combined, then with food processor motor running, add to flour mixture. Process until mixture begins to form large clumps, stopping machine before mixture forms a ball.
3. Turn pastry out on to a work surface and knead gently to bring together. Form into a disc for a round tart or into a log shape for a rectangular tart. Wrap in plastic wrap and refrigerate overnight or for at least 2 hours.
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 beef stock, tomato paste, HP sauce, 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 30ml (1 1/2 tbs capacity) mini muffin pans. 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 over high heat and bring to the boil. Cook for 15 minutes or until tender. Drain well. Use a potato masher or fork to mash until smooth. Add the milk and stir to combine. Taste and season with salt and pepper.
4. Spoon the lamb mixture among the pastry cases. Spoon the mashed potato over the lamb mixture. Sprinkle with tasty cheese. Bake in oven for 10 minutes or until heated through and golden brown. Enjoy.