Beef and rose­mary pies with scone top­ping

Australian Women’s Weekly NZ - - CONTENTS -

MAKES 4 PREP AND COOK TIME 55 MIN­UTES

2 tea­spoons ex­tra vir­gin olive oil 5 (750g) thick beef sausages 1 medium (150g) onion, chopped finely 1 ta­ble­spoon plain flour 1¼ cups (310ml) chicken stock 1 ta­ble­spoon honey 2 ta­ble­spoons chopped fresh rose­mary ½ cup (60g) frozen peas 1 ta­ble­spoon milk 4 sprigs fresh rose­mary

SCONE TOP­PING

1 cup (150g) self-rais­ing flour 60g but­ter, chopped coarsely ¼ cup (20g) finely grated parme­san ½ cup (125ml) milk, ap­prox­i­mately

1 Pre­heat oven to 200°C (180°C fan-forced).. Oil four 1¼-cup (310ml) oven­proof dishes. 2 Heat the oil in a large fry­ing pan over medium-high heat; cook sausages un­til browned and cooked through. Re­move from pan; slice thinly. 3 Cook onion in same pan, stir­ring, for 3 min­utes or un­til soft­ened. Add flour; cook, stir­ring, for 2 min­utes or un­til mix­ture bub­bles and thick­ens. Stir in stock, honey and chopped rose­mary; cook, stir­ring, un­til mix­ture boils and thick­ens. Stir in peas; sim­mer for 3 min­utes. Re­turn sausage to pan. Sea­son. 4 SCONE TOP­PING Place the flour in a medium bowl; rub in the but­ter. Stir in parme­san. Stir in enough milk to make a soft sticky dough. Di­vide dough into four; shape into rounds to fit dishes. 5 Spoon hot fill­ing into dishes. Top with Scone Top­ping. Brush with milk; press a rose­mary sprig into top of each pie. Bake for about 25 min­utes or un­til golden. Serve with tomato sauce, if de­sired.

Not suit­able to freeze or mi­crowave.

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