|Photo: Party pies recipe|
Need ideas for a kids’ party? The Lebanese Recipes Kitchen invites you to try Party pies Recipe. Enjoy a stunning collection of kids party food any kid would be impressed by.
The pie’s the limit when you make a terrific party favourite for now or to freeze later.
2 teaspoons Alfa One rice bran oil
1/2 small brown onion, finely chopped
1 garlic clove, crushed
1 small carrot, peeled, grated
300g lean beef mince
1 tablespoon tomato paste
1 tablespoon plain flour
3/4 cup beef stock
2 teaspoons worcestershire sauce
2 teaspoons fresh thyme leaves
5 sheets frozen shortcrust pastry, partially thawed
1 tablespoon milk
Tomato sauce, to serve
Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add garlic and carrot. Cook, stirring, for 2 minutes or until carrot has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 minutes or until browned.
Add tomato paste and flour. Cook, stirring, for 1 minute. Add stock, worcestershire sauce and thyme. Bring to the boil. Reduce heat to low. Cook, stirring, for 6 minutes or until sauce has thickened. Remove from heat. Cool for 10 to 15 minutes.
Preheat panggangan to 180°C/200°C fan-forced. Grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans. Using a 6.5cm cutter, cut 24 rounds from half the pastry sheets. Line prepared pan holes with rounds.
Spoon 1 level tablespoon mince mixture into each pastry case. Using a 6cm cutter, cut 24 rounds from remaining pastry. Top mince mixture with rounds. Press edges together to seal. Using a fork, gently prick top of each pie. Brush tops with milk. Bake for 18 to 20 minutes, swapping trays halfway through cooking, or until pastry is golden and pies heated through. Stand for 1 minute. Serve with tomato sauce.
Freezer tips: Place cooled pies in a large, airtight container between sheets of baking paper. Freeze for up to 1 month.
To reheat: Preheat panggangan to 180C/200C fan-forced. Place frozen pies on a baking tray. Bake for 15 to 20 minutes or until heated through. Serve.
Super Food Ideas – September 2010, Page 66
Recipe by Katrina Woodman