The first State of Origin for 2015 was played last night. My gorgeous mans birthday is today so I thought it only fitting that I use footy night as an occasion of a little treat. What footy game is complete without a meat pie and a sausage roll.
Here are my kinda healthy versions of these two Aussie fella footy staples.
500g organic beef mince
1 onion, finely chopped
1 carrot, grated
1 zuchinni, grated
2 tablespoons good quality tomato sauce
1 egg, lightly beaten
1 cup wholegrain breadcrumbs
4 sheets puff pastry, thawed
1 egg, lightly beaten, to glaze
- Preheat oven to 200C (400F). Line two baking trays with baking paper. Put the mince, onion, carrot, zucchini, tomato sauce, egg, breadcrumbs into a large bowl and mix well with your hands to combine.
- Divide the mixture into 8 equal portions.
- Cut the puff pastry sheets in half. Put a portion of mince a long on edge of the pastry then roll up to enclose the filling. Repeat with the remaining filling and pastry.
- Cut each length of mince filled pastry into six pieces. Brush with the beaten egg, sprinkle with sesame seeds and bake for 20 minutes or until crisp and golden. Makes 48
Lamb mint and pea pies – these were amazing!
50g organic butter
1kg organic diced lamb
1 onion, chopped
1 carrot, diced
2 cloves garlic, chopped
3 tablespoons good quality mint jelly
handful fresh mint leaves, crushed
1 cup frozen peas
1 litre good quality chicken stock
2 tablespoons gluten free plain flour
butter, for greasing
2 sheets puff pastry, thawed
1 egg, lightly beaten
- Heat the butter in a flameproof casserole over a medium-high heat, add the lamb and cook until browned.
- Add the onion, carrot and carrot and cook for 5 minutes or until they start to soften.
- Stir in the jelly, mint, peas and stock cover and cook for 2 hours or until the lamb is very very tender.
- Preheat oven to 200C (400F). Lightly grease 4 pie dishes with some butter.
- Blend the gluten free flour with a little of the hot stock from the pan, stir into the meat mixture and cook, stirring until the mixture boils and thickens.
- Remove the lamb mixture from the pan and transfer to a shallow dish to cool slightly (this will stop your pastry from going soggy!). Discard the mint and add some extra chopped fresh mint if you like your pies extra minty.
- Line the base and side of the pie tins with pastry, divide the filling between the pies. Top with rounds of the remaining pastry, decorate as you wish, cutting a steam hole in the top of each pie. Lightly glaze with beaten egg and bake for 20-30 minutes or until the pies are crisp and golden. Serves 4