‘X marks the spot’ pies

1

‘X marks the spot’ pies :

Ingredients

  • 1 tablespoon olive oil
  • 1 small brown onion, chopped
  • 350g lean beef mince
  • 2 garlic cloves, crushed
  • 1 small zucchini, grated
  • 1 small carrot, grated
  • 2 tablespoons gravy powder
  • 2 tablespoons tomato paste
  • 4 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 1 tablespoon milk
  • Tomato sauce, to serve

Method

  1. Step 1 – Heat oil in a frying pan over medium-high heat. Add onion. Cook for 3 to 4 minutes or until softened. Add mince. Cook, breaking up mince with a wooden spoon, for 5 to 6 minutes or until browned and cooked through.
  2. Step 2 – Add garlic, zucchini and carrot. Cook, stirring, for 3 minutes or until zucchini is tender. Stir in gravy powder, tomato paste and ¼ cup cold water. Cook, stirring, for 2 minutes or until mixture thickens. Cool.
  3. Step 3 – Preheat oven to 200°C/180°C fan-forced. Grease three 12-hole round patty pans. Using a 6.5cm cutter, cut 36 rounds from 2 pastry sheets. Cut seventy-two 1cm x 6cm strips from remaining pastry. Line holes of prepared pans with pastry rounds.
  4. Step 4 – Spoon level tablespoons of mince mixture into pastry rounds. Top each with 2 strips of pastry to form a cross. Brush with milk. Bake for 15 to 18 minutes, swapping trays during cooking, or until pastry is golden brown and pies heated through. Stand for 1 minute. Transfer to a dish. Serve with tomato sauce.

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Apple, Berry And Rosewater Pies

32

Apple, Berry And Rosewater Pies :

Ingredients

  • 3 Granny Smith apples
  • 1/2 cup caster sugar, plus extra to sprinkle
  • 300g frozen mixed berries
  • 1 tablespoon cornflour
  • 1 tablespoon rosewater (see note)
  • 2 tablespoons milk
  • Icing sugar, to dust
  • Vanilla ice cream, to serve

Pastry

  • 1 2/3 cups plain flour
  • 1/3 cup caster sugar
  • 150g unsalted butter, chopped, chilled
  • 1 egg yolk

Method

  • Step 1 – Peel and core apples, then cut into 1cm cubes. Place sugar and a cup of water in a saucepan. Cover and cook on low heat for 5 minutes, or until the apple begins to soften. Add berries and cook, uncovered, for a further 2-3 minutes, until the berries start to release juices. Stir the cornflour with the rosewater and 2 tablespoons cold water until smooth. Add the cornflour mixture to the berries and cook, stirring, for a further minute until thickened. Cool completely.
  • Step 2 – To make the pastry, place the flour and sugar in the bowl of a food processor. Add the butter and a pinch of salt and process until fine crumbs form. Add the egg yolk and 2 tablespoons chilled water and process until the mixture comes together.
  • Step 3 – Turn out on to a work surface and shape into a smooth ball. Enclose in plastic wrap and chill in the fridge for 30 minutes.
  • Step 4 – Preheat the oven to 190°C. Grease 6 holes of a Texas (185ml) muffin pan. Roll out the pastry on a lightly-floured surface to 2-3mm thick. Use a 12cm pastry cutter to cut 6 rounds, then use to line the muffin holes. Divide the berry mixture among the holes. Bring the remaining pastry into a ball and roll out to 2-3mm thick.
  • Step 5 – Use a 9cm pastry cutter to cut out 6 rounds. Brush the pastry edges with water and top with the smaller rounds, then press edges together to seal. Brush the tops with milk and sprinkle with extra caster sugar. Bake for 30 minutes or until golden. Remove from oven and leave in pan for 10 minutes before turning out. Dust with icing sugar and serve with vanilla ice cream.

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