BEEF, TOMATO & PEA PIES
COOKBOOK: Women’s Weekly - The AWW Cooking School for Kids
I have no idea how they published this recipe in a kid’s cooking book. Seriously not a kid’s recipe unless they have been cooking for years. Don't be turned off by this. This is a great recipe to make and more favourable for a parent to cook.
I love individual pies, they can be eaten during any time of the day! Serve it with a good tomato sauce on the side and they won’t last long!
1 tablespoon of olive oil
1 large red onion, chopped
1 small red capsicum, chopped
600g beef mince
800g crushed tomato, canned
Salt and pepper
handful of parsley, chopped
2 tablespoons tomato paste
2 tablespoons worcestershire sauce
1 cup beef stock
1 cup frozen peas
6 sheets of puff pastry Rice for blind baking (cannot e cooked)
2 eggs beaten lightly
Heat olive oil in a pan fry the onion until soft, add the capsicum and fry for a further half a minute. Add beef mince and fry until mince is browned. Add tomato paste, crushed tomatoes and beef stock, salt & pepper, worcestershire sauce , parsley and combine well. Bring to boil. Add frozen peas. Simmer for 20mins. Set aside.
Pre heat the oven 180C
Grease 12 hole-muffin tray. Use a cutter or an upside down glass which measures slightly larger than the muffin mould. Cut holes on the sheet of puff pastry. Place each of the pastry circles in each of the muffin moulds. Press down slightly. Cut pieces of greaseproof paper ( larger than the muffin size as it will be pushed down with rice and preferable you want the rice not to spill into the pie case). Place the piece of greaseproof paper over the base and push down slightly, fill in with rice. Bake the muffins for approx 10mins, remove from oven. Allow it to cool for 5mins. Carefully lift the paper and remove the rice.
Cut with a cutter or an upside down glass which is approx the same size as the top of the muffin mould, cut the lids to each of the pies.
Add a large tablespoon of mince into each pie case.
Brush each pie with beaten egg. Place lid on pie and carefully with a fork pinch the edge to enclose the filling. Brush lid with egg. Bake in moderate oven for 20mins. Remove carefully. Allow them to stand for 5-10mins, ready to serve.
PLEASE NOTE: I used defrosted onion & capsicum on the video which I had prepared the night before.
BLIND BAKING: The rice cannot be used for cooking. Keep in a spare storage jar for future blind baking