The kids will love these tasty mince pies and you will love the nutritious vegetables concealed inside.
Ingredients
- 1 tablespoon worcestershire sauce
- 2 tablespoons tomato sauce
- 2/3 cup Massel beef stock
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 500g beef mince
- 1 carrot, peeled, grated
- 1 zucchini, grated
- 1/2 cup frozen peas
- 2 tablespoons plain flour
- 1 large sheet frozen ready-rolled shortcrust pastry, partially thawed
- 1 egg, lightly beaten
- 1 sheet frozen ready-rolled puff pastry, partially thawed
- Tomato sauce, to serve
- Oven fries, to serve
Method
- Step 1Combine worcestershire sauce, tomato sauce and stock in a jug. Set aside. Heat oil in a large, non-stick frying pan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until tender. Increase heat to medium-high. Add mince. Cook, stirring, for 5 minutes or until browned. Add carrot, zucchini and peas. Stir to combine. Add flour. Cook, stirring, for 1 minute.
- Step 2Gradually add stock mixture. Bring to the boil, stirring constantly. Set aside to cool completely.
- Step 3Preheat oven and a baking tray to 210°C. Lightly grease a 4cm-deep, 20cm (base) pie dish. Line base and sides with shortcrust pastry. Spoon cold mince mixture into pastry case. Brush pie edges lightly with egg. Place puff pastry sheet filling to cover. Trim excess pastry and pinch edges together to seal. Brush pie top with egg. Using a sharp knife, make 2 small cuts in pie top.
- Step 4Place pie on hot baking tray (see tip). Bake for 40 to 45 minutes or until top is golden. Serve with sauce and fries.
- Low carb
- Lower gi
Nutrition
2995 kj
Energy
41g
Fat Total
18g
Saturated Fat
5g
Fibre
35g
Protein
179mg
Cholesterol
712.24mg
Sodium
11g
Carbs (sugar)
49g
Carbs (total)
All nutrition values are per serve
Notes
Baking pies: Place a flat metal tray (large enough for pie to sit flat on top) in the oven. Preheat tray and oven. The hot tray will reflect heat onto the pie’s base, producing a crisp pastry base while catching any spills.
Related Video
- Author: Kerrie Sun
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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