SAVORY MEAT PIE
A friend gave me this recipe after I had mentioned that my meat pies lacked "punch". The pie has a delicious, distinctive flavor thanks to lots of seasonings. Flecks of carrots peek out of each neat slice. My family especially enjoys this dinner when the weather turns chilly. -Paula L'Hirondelle, Red Deer, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a saucepan, cook potatoes in boiling water until tender; mash and set aside. , Meanwhile, in a large skillet, brown beef until no longer pink; drain. Stir in the next nine ingredients. Simmer for 4-5 minutes. Stir in the potatoes, parsley and chili sauce; remove from the heat. , Place bottom pastry in a 9-in. pie plate; brush with mustard. Add the meat mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust. , Brush with milk. Bake at 450° for 10 minutes. Reduce heat to 350° bake 25 minutes longer or until golden brown.
Nutrition Facts : Calories 506 calories, Fat 26g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 802mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 2g fiber), Protein 18g protein.
MINCE PIES
Paul Hollywood prefers melt-in-the-mouth pastry for his fruity mince pies, so this recipe is nice and short
Provided by Paul Hollywood
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.
- Add 125g caster sugar and 1 large beaten egg, and mix together.
- Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.
- Wrap the pastry in cling film and chill for 10 mins.
- Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon.
- Heat oven to 220C/200C fan/gas 7.
- Roll out the pastry to 3mm thick.
- Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
- Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.
- Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.
Nutrition Facts : Calories 319 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.05 milligram of sodium
MINCED BEEF PIE & MINTY MUSHY PEAS
A traditional beef pie featuring carrots, celery, onion, gravy and puff pastry with a side of flavoured mushy peas
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 12
Steps:
- Fry the onion, carrots and celery in the oil in a large frying pan until softened. Add the mince, increase heat and cook for 5 mins or until well browned. Stir in the tomato purée, Worcestershire sauce and stock. Simmer for 5 mins until the sauce has thickened slightly. Cool for 10 mins.
- Heat oven to 200C/180C fan/gas 6. Spoon the mixture into 4 individual pie dishes or one large dish. Brush the dish rims with egg, then lay the pastry on top and trim. Seal edges with a fork and brush the pastry with more egg. Poke a little hole in the top and cook for 25-30 mins or until the pastry is golden and risen.
- Meanwhile, cook the peas in boiling water, then drain and mash with the mint sauce. Serve the pies with the hot peas on the side.
Nutrition Facts : Calories 731 calories, Fat 39 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 1.6 milligram of sodium
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