Cocktail Meat Pies with Roasted Vegatables

I was paging through some magazines the other day and came across this recipe for meat pies....yum! Sounds awesome!!  These could be really good as cocktail party food.  As we don't have all the ingredients , it's a case of - ok, so what do we have!!   So we make a few changes, make much smaller pies and serve them with sweet chilli sauce and wow, are these good!!  Now to arrange the party.....

Ingredients

 

1 small potato, peeled and chopped

1 small carrot, peeled and chopped

1/2 cup butternut, peeled and chopped

1 1/2 tablespoons olive oil

salt and pepper

1 small red onion, finely chopped

1 clove garlic, crushed

2 teaspoons thyme

300g beef mince

2 teaspoons flour

2/3 cup vegetable stock

2 teaspoons chutney

1/2 cup shredded red cabbage

1/4 cup frozen peas

puff pastry, thawed

1 egg, lightly beaten

sweet chilli sauce, to serve

 

Method

 

1. Heat oven to 200 degrees C.

2. Place the potato, carrot and butternut on a baking tray, sprinkle with 1/2 tablespoon olive oil and season with salt and pepper. Mix.

3. Roast for 25 minutes or until tender.

 

 

4. Heat the remaining oil.  Add the onion, garlic and thyme and cook until soft.

5. Add the mince and cook until browned.

 

 

6.  Mix in the flour and cook for a further minute.

7. Add the stock, chutney and cabbage and cook until thickened slightly.

8. Remove from the heat and add in the peas, roasted vegatables, salt and pepper, and toss to combine.

9. Allow to cool completely.

10. Cut out 8 x 8cm rounds from the pastry (or use a pastry press).

 

 

11. Brush the edges with egg and fold over the pastry, pinching to seal.

 

 

12. Brush with egg and place on a baking sheet lined with baking paper.

13. Bake for 20 minutes or until golden brown.

 

 

14. Serve with sweet chilli sauce for dipping.

 

 

 

 

 



Wraps

So every now and again I find myself home alone, just me and the woof.  And seriously who feels like cooking just for one.  Not me!!

But on the other hand, if I ordered in a takeaway delivery, I usually wait about half an hour and eventually by the time it arrives I am starving and the food is not very hot. Or if I hop into the car and drive up for takeaways, it means a wait while the food is prepared and by the time I get home the food is once again not very hot. Ugh!! 

So now, to look for something that is tasty and takes just about as long as the takeaway does.  Hum.....whats in the fridge? 

Chicken wraps with red pepper, served with a mild

sweet chilli sauce.

 

 

Ingredients

 

1 wrap

1 chicken fillet, sliced thinly

1 red pepper

olive oil

2 peppadews, sliced

handful baby spinach leaves, washed and dried

Spur seasoning salt

1/2 round feta cheese, crumbled

salt and pepper

2 teaspoons plain yoghurt

2 teaspoons mayonnaise

1 teaspoon sweet chilli sauce

 

1. Blacken the skin of the red pepper on the gas burner. If you don't have gas, grill the pepper until the skin blackens, turning all the time.

 

 



 

2. Place the blackened pepper in a bowl and cover with cling wrap for a few minutes.

 

 

3. In the meantime, season the chicken with the Spur seasoning salt, cook in a frying pan with a bit of olive oil until nicely browned and cooked through.

 

 

 

 4. Scrape off the blackened skin on the pepper, don't wash it as this is where all that flavour is.

 

 

5. Take out the pips and slice the pepper into thin strips.

6. Make the sweet chilli sauce by combining the yoghurt, mayonnaise and sweet chilli sauce and put to one side.

7. Heat the wrap for 30 seconds in the microwave and place on a plate.

8. Start layering with the baby spinach leaves, followed by about half of the red pepper,feta cheese and peppadews.

 

9. Top with the chicken and pour the sweet chilli sauce over.

10. Season with the salt and pepper

11.  Roll up the wrap and slice in half.

 

 

You can easily double up on the ingredients if serving two. Remembering that you would probably only need to use one red pepper.