Friday, 29 August 2014

Homemade toddler vegetable and meat pies

 
Serving Size: 10 small pie size servings
Ingredients: If you want to freeze them make sure all your ingredients are fresh when you bake them. It is recommended that these are eaten within 4 weeks of being frozen.
  • 750g beef mince
  • Enough puff pastry to make 10 pies (bought or homemade)
  • 1 crushed garlic clove
  • 100g chopped spinach
  • 1 finely chopped spring onion
  • 1 grated zucchini
  • 100g grated cheese
  • 2 grated carrots
  • 2 tablespoons tomato paste
  • 2 tablespoons barbecue sauce or soy sauce
  • 1 teaspoon dry mustard
  • 2 eggs lightly beaten (add extra egg if needed)
  • A touch of oregano flakes to flavour
  • ¼ cup milk
Directions:
Step 1: Preheat oven to 180°C or pie maker. Grease bottom and sides of a pie dish or pie maker with butter.  
Step 2: Grate selected veggies and place all ingredients in a large bowl. Mix well to combine.
Step 3: Press firmly into the pie dish or pie maker and add the extra pastry to the top. I also like to add a star or letter to the top of the pie to make it special. Bake for 15-20 minutes. Rest in tin for 10 minutes, run a knife around the edge to make sure it is not stuck to the sides of the tin.
Step 4: Leave to cool on a serving platter. Serve slices hot with vegetables.
Step 5: Once they are cold you can freeze them. I normally freeze a few different meals together – salmon, beef or chicken. That way when I defrost them I have a variety of lunches or dinners ready. If you want to freeze them make sure all your ingredients are fresh when you bake them. It is recommended that these are eaten within 4 weeks of being frozen.

Lady Creativity

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