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MINCED MEAT PIES


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MINCE PIES
Fills about 40 – 50 pies

Ingredients:
1 tablespoon vegetable oil
1 large onion, finely chopped
500g lean minced meat, washed and drained
Salt and pepper to taste
3 cloves garlic, crushed
5 cloves
30g sago soaked in half a cup of water. (You may use more sago for a thicker texture filling, personally I don’t like using a lot of sago)
Water as needed
Puff pastry

METHOD:
Heat the oil in a medium frying pan over  medium heat. Add onion and garlic and cook, for 2 minutes or until onion softens. Add the mince, cloves, salt and pepper and cook, stirring with a wooden spoon to break up any lumps. Cook for 10 minutes. Add water if required.

Meanwhile soak the sago in the water for approximately 15 minutes or until sago is transparent. Add to the mince and cook until combined and the mince have thickened. Remove from heat and set aside to cool.

Preheat oven to 200C.  Cut circles from rolled out puff pastry sheets. Line mini muffin pans or use a flat baking tray with the circles. Spoon a teaspoon mince mixture into the centre of the pastry. Top each pie with another pastry circle and seal edges. Brush tops with beaten egg.

Bake in oven for 20 minutes or until golden brown. Remove from oven and set aside in the pans for minutes to cool.

COOK’s TIP:
Remove cloves before filling pastry cases.
You can freeze these pies for up to 1 month. Bake straight from frozen.

CHEDDAR SCONES


CHEDDAR SCONES

Makes 12-15

Ingredients:

200g self-raising flour, plus a little extra for dusting

50g butter, at room temperature

25g oats

75g grated cheddar cheese, plus extra for topping

150ml milk

Method:

Heat your oven to 220C. Pace the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk – if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.

Lightly dust the surface with a little flour, roll out the dough no thinner than 2cm. Cut out rounds with a cookie cutter.

Transfer to a baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 minutes until well risen and golden. Cool, serve on their own or topped with mashed avocado or soft cheese.

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