INDIVIDUAL LAMB, ROSEMARY & PUMPKIN PIES
MAKES 6 PREP 20 MINS + COOLING COOK 2 HOURS
◆ 2 tbsp olive oil
◆ 1 onion, chopped
◆ 1kg boneless lamb shoulder, 2cm chunk
◆ 4 garlic cloves, chopped finely
◆ 2 tsp chopped rosemary, plus extra to serve
◆ 2 tbsp plain flour
◆ ¼ cup red wine
◆ 1 ½ cups beef stock
◆ 500g pumpkin, peeled, seeded, 2cm cubes
◆ 1 egg, beaten lightly
◆ 3 sheets shortcrust pastry
◆ 3 sheets puff pastry
◆ 2 tbsp milk
◆ oven-baked wedges, tomato relish, to serve
1 Preheat oven to 180°C. Line an oven tray with baking paper. 2 In a large saucepan, heat 1 tbsp oil on high. Saute onion 3-4 mins until tender. Add lamb, garlic and half rosemary. Cook, stirring, 4-5 mins until evenly browned. Stir in flour and cook 1 min. Mix in wine, stirring, scraping any pieces from base of pan. Add stock, bring to the boil. Simmer, covered, 1 hour until lamb is tender.
3 Meanwhile, toss pumpkin, remaining oil and rosemary on tray. Season. Bake 15-20 mins until pumpkin is tender. Fold cooked pumpkin into lamb mixture. Cool completely.
4 Lightly grease 6 x 12cm round pie dishes and place on an oven tray. Cut 6 x 16cm rounds from shortcrust pastry and press into dishes. Divide filling among cases.
5 Cut 6 x 13cm rounds from puff pastry. Place over filling, pressing edges together to seal. Brush with milk. Prick a hole in the top of each pie and top with extra rosemary stems. Bake 20-25 mins until puffed and golden. Carefully remove pies from dishes and bake a further 15 mins.
6 Serve pies with wedges and tomato relish.
◆ ¼ cup olive oil
◆ 750g beef chuck steak, cut into chunks
◆ 2 onions, chopped
◆ 2 carrots, chopped
◆ 2 celery stalks, chopped
◆ 3 garlic cloves, crushed
◆ 1 tbsp chopped rosemary leaves
◆ ¼ cup tomato paste
◆ 2 tbsp plain flour
◆ ½ cup red wine
◆ 6 cups beef stock
◆ 250g button mushrooms
◆ 6 sheets filo pastry
◆ mash, green beans, to serve
1 In a large frying pan, heat oil on high. Season beef and cook, in two batches, 4-5 mins each until browned. Transfer to a plate.
2 In same pan, saute onion, carrot and celery 4-5 mins.
Add garlic and rosemary, saute 1 min.
3 Stir tomato paste through. Add flour and cook, stirring, a further 1 min.
4 Mix in wine. Increase heat to high and cook, stirring, until simmering. Return meat to pan with beef stock and mushrooms and bring to the boil, stirring. Reduce heat to low and simmer, uncovered, 1 hour until sauce is thick and meat is tender. Season.
5 Preheat oven to 200°C. Divide mixture among
6 x 1.5-cup ovenproof dishes. Cut each filo sheet into quarters. Place scrunched sheets on top of pies. Spray lightly with oil.
6 Bake 10-15 mins until pies are crisp and golden. Serve with mash and beans.
◆ 1 tbsp coconut oil
◆ 1 onion, chopped finely
◆ 2 garlic cloves, crushed
◆ 1 tbsp grated ginger
◆ 1 long chilli, seeded, sliced
◆ 1 tbsp each curry powder, garam masala, turmeric
◆ ¼ cauliflower, cut into florets
◆ 200g cup mushrooms, quartered
◆ 1 zucchini, chopped
◆ 1 carrot, chopped
◆ 1 eggplant, 2cm cubes
◆ 400ml can coconut cream
◆ 2 cups baby spinach leaves
◆ 1 cup coriander, chopped
◆ 2 sheets frozen puff pastry, thawed
◆ 1 egg, beaten lightly
◆ 1 tbsp black sesame seeds
◆ steamed basmati rice, chilli sauce, to serve
1 Preheat oven to 200°C. Lightly grease 4 x 1½-cup ramekins.
2 In a large saucepan, heat oil on high. Saute onion and garlic 3-4 mins. Mix in ginger, chilli and spices, cook 1-2 mins.
3 Add vegetables, tossing to coat in spices. Stir in coconut cream and 1 cup water, bring to the boil. Reduce heat to medium, simmer 10-15 mins. Cool slightly, then stir spinach and coriander through.
4 Divide among ramekins. Cut 2 rounds from each pastry sheet large enough to generously cover ramekins. Place over filling, pressing onto ramekin to seal. Brush pies with egg and sprinkle with seeds.
5 Bake 15-20 mins until pastry is golden. Serve with steamed rice and chilli sauce.