Makes: 6 servings
Prep time: 5 minutes
Cook time: 40 minutes
Ingredients:-
1 (10.75 oz.) can of potato soup of condensed cream
1 (15 oz.) can of mixed vegetables, drained
½ tsp of dry thyme
½ cup of milk
½ tsp of black pepper, ground
1 egg, lightly beaten
2 (9-inch) prepared pie-crusts, frozen and thawed
Directions:-
Preheat the oven at 375 F.
In a bowl, mix mixed vegetables, potato soup, milk, black pepper, and thyme.
Spoon the filling into the bottom of the pie crust. Cover it with the top crust; crimp the edges for sealing. Slit the top crust; brush it with beaten egg, if wanted.
Bake it for 40 minutes. Remove it from oven; cool it for 10 minutes and serve.
Nutritional information per serving: Calories 380 kcal, Fat 21.1 g, Carbs 40.8g, Protein 6.1 g, Cholesterol 35 mg, Sodium 873 mg.
Seafood pies
These pies have a cheesy crust outside and a yummy veggie and salmon filling inside.
Yields: 4 servings
Prep: 15 min
Cook: 15 min
Ready In: 30 min
Ingredients:-
30g of butter
435ml (1¾ cups) of milk
2 tbsps. Of plain flour
1 x 420g can of Carrots and Peas, drained
1 x 475g carton of Mashed Potatoes
1 x 175g pkt. Of Huon-Premium Hot Smoked-Salmon, bones and skin removed, flaked
40g (1/2 cup) of cheddar, coarsely grated
Mixed salad-leaves, for garnishing
Directions:-
Preheat the oven at 220°C. Melt the butter in the saucepan on medium-high heat till foaming. Add the flour; cook, while stirring, for about 30 seconds or till the mixture is bubbling.
Remove it from heat. Gradually add milk, whisking continuously till smooth. Place pan on medium-high heat. Cook, while stirring continuously, for about 3 minutes or till sauce thickens.
Stir in salmon, carrots and peas. Season it with pepper and salt. Divide mixture into 4 ovenproof ramekins.
Heat mash as per packet directions. Divide it into 4 ramekins; sprinkle them with cheddar. Place them on baking tray. Bake them for 5 minutes or till cheddar melts. Serve them along with some mixed salad-leaves.
Nutrition information per serving: Calories 1685, Fat 24g, Carbs 26 g, Protein 23 g, Fiber 6.5 g.
Moroccan-Style Chicken Pie
This chicken pie has a crispy filo-pastry lid outside and an aromatic Moroccan flavor inside.
Yields: 4 servings
Prep: 20 min
Cook: 43 min
Ready In: 1 hr. 3 min
Ingredients:-
80g of unsalted butter, melted
1 onion, chopped finely
1 cup of flat-leaf parsley leaves, chopped
½ cup of coriander leaves, chopped
1 barbecue chicken, bones and skin discarded and shredded
1 tsp of ground cinnamon, plus additional for dusting
3 eggs, lightly beaten
100g of almonds, slivered toasted and chopped
½ cup (75g) of icing sugar, plus additional for dusting
8 sheets of fresh filo-pastry
Directions:-
Preheat oven at 180C. Grease a cake pan or 4 metal pie-dishes.
Heat 2 tbsps. Of melted butter in a frying pan on medium heat. Add the onion; cook, while stirring, for about 2-3 minutes till softened. Add chicken, cinnamon, herbs and almonds. Season it and remove it from heat.
Whisk sugar and eggs in one bowl and add chicken mixture. Cool it slightly.
Cover the filo using a wet towel. Brush 1 sheet using butter; stack it in pan, and allow some to overhang. Repeat this, rotating the pan so it is fully covered. Add the chicken mixture to the pan and fold hanging pastry over the filling; brush it with the remaining butter.
Cover the pie loosely using foil and bake for about 20 minutes. Remove the foil; bake for 10-15 more minutes till pastry becomes golden. Rest it for about 10 minutes.
Dust it with additional cinnamon and sugar and serve it with green salad and jam.
Nutritional information per serving: Calories 3087, Fat 40.5 g, Carbs 44.60 g, Protein 50.40 g, Fiber 4.5 g, Cholesterol 287 g.
Egg & Bacon Tart with Tomato Relish
This egg and bacon tart is created in Australian-style.
Yields: 6 servings
Prep: 10 min
Cook: 45 min
Ready In: 55 min
Ingredients:-
1½ sheets of short crust pastry, frozen and thawed
1 tbsp. of olive oil
4 eggs
2/3 cup (160ml) of thickened cream
175g of bacon rashers, chopped
1 tbsp. of Dijon mustard
½ cup (60g) of cheddar, grated
½ cup (125ml) of milk
Pinch of nutmeg, freshly grated
Bush- tomato relish and Rocket leaves, for serving
Directions:-
Preheat oven at 180C. Grease a tart pan with pastry and trim it to fit. Place it in fridge for chilling for about 10 minutes. Prick pastry base using fork and line pastry using non-stick baking-paper; fill it with pastry weights; bake it in oven for about 15 minutes. Remove weights and paper and return it to the oven for about 5 minutes till crisp and dry. Remove it from the oven; keep aside to slightly cool.
Heat the oil in frying pan on medium heat, add bacon; cook for about 5 minutes or till crisp. Drain it on a paper towel.
Whisk eggs, mustard, cream and milk together in the bowl, stir in nutmeg and cheese and season.
Scatter half of bacon over pastry base, pour egg mixture over and scatter it with remaining bacon. Bake it for 20-25 minutes till set.
Serve tart warm topped with bush-tomato relish and rocket leaves.
Nutritional information per serving: Calories 1727, Fat 31.6 g, Carbs 18.9 g, Fiber 0.5 g, Protein 14 g, Sodium 475 g, Cholesterol 166 mg.
Bacon & Egg Cheddar Pie
This is a hearty family-pie. Eggs and Bacon in this pie makes it a main meal.
Yields: 4 servings
Prep: 15 min
Cook: 50 min
Ready In: 65 min
Ingredients:-
Olive-oil spray
2 sheets of short crust pastry, frozen and just thawed
1/3 cup of vintage cheddar, coarsely grated
250g of Coles bacon from deli, coarsely chopped
6 eggs
¼ cup of semi-dry tomatoes along with fresh basil, chopped
Balsamic dressing & Baby spinach leaves, to serve
Directions:-
Preheat the oven at 180C. Spray a cake pan using oil. Use a pastry sheet to line bottom and up sides of pan.
Sprinkle half of bacon, tomatoes and cheese evenly over base. Crack eggs separately over filling. Sprinkle with remaining bacon, tomatoes and cheese. Season it with pepper and salt.
Gently Place remaining pastry sheet on the top of filling. Fold over both the layers of the pastry edges to seal. Prick top using fork for some times at regular intervals. Bake it for about 50 minutes or till the top becomes golden. Keep aside for about 5-10 minutes to slightly cool prior to cutting it into slices. Serve it with some balsamic vinegar tossed baby spinach leaves.
Nutrition information per serving: Calories 3415, Fat 56.2 g, Carbs 46.7 g, Protein 30.80 g, Sodium 1519 mg, Fiber 1.40 g, Cholesterol 71 mg.
Basil, Corn and Bacon Pie
This pie is perfect for picnic. It's simple to prepare, eat and transport and the filling is loaded with tasty ingredients.
Yields: 8 servings
Prep: 4 hrs. 25 min
Cook: 1 hr. 5 min
Ready In: 5 hr. 30 min
Ingredients:-
Melted butter, for greasing
1 x 420g can of corn kernels, drained
375g of shortcut bacon-rashers, thinly slice
d
100g of butter, melted
6 eggs, lightly whisked
10 sheets of filo pastry
40g (½ cup) of cheddar, coarsely grated
250ml (1 cup) of thickened cream
Shallots, trimmed and thinly sliced
1/3 cup of fresh basil, shredded
Directions:-
Preheat the oven at 180°C. Invert base of round pan and secure it back into pan. Grease it with some melted butter.
Heat a non-stick fry pan on medium-high heat. Cook bacon, while stirring, for about 5 minutes or till light golden. Add corn and keep aside to slightly cool.
Meantime, place filo sheets on clean surface. Cover them using a dry towel and then using a damp towel. Brush a filo sheet using melted butter. Fold it in half crossway; place it over base and the side of pan. Repeat this with remaining filo-sheets and overlap to cover pan completely.
Whisk cream and egg in a bowl. Add bacon mixture, shallot, cheddar and basil. Season it with pepper. Pour it into prepared pan. Place pan on the baking tray. Bake it in preheated oven for about 1 hour or till filling just sets. Keep it aside in pan for about 4 hours to completely cool.
Nutrition information per serving: Calories 2149, Fat 41 g, Carbs 18 g, Fiber 1 g, Protein 18 g, Cholesterol 256 mg.
Beer and Beef pie
Warm up with this comforting beer and beef pie on cold evenings.
Yields: 4 servings
Prep: 1 hr. 30 min
Cook: 30 min
Ready In: 2 hrs.
Ingredients:-
¼ cup of plain flour
800g of beef-chuck steak, trimmed, cut into pieces of 3cm
2 brown onions, chopped
2 carrots, peeled and chopped
2 tbsps. Of olive oil
1 tbsp. of Worcestershire sauce
1½ cups of Campbell's Real-Stock Beef
2 tbsps. Of tomato paste
345ml bottle of lager beer
1 egg, lightly beaten
1 sheet of ready-rolled puff pastry, frozen and partially thawed
2 tsp of sesame seeds
Directions:-
Place the flour in the dish. Add the beef. Toss well to coat. Heat half of oil in the saucepan on high heat. Cook the beef, in batches, for about 4-5 minutes or till browned. Transfer it to the plate.
Heat the remaining half of oil in the pan on medium-high heat. Cook carrot and onion, while stirring, for about 5 minutes or till onion is softened. Return the beef to the pan. Add the tomato paste. Stir well to coat. Add stock, Worcestershire sauce, and beer. Bring it to boil. Reduce the heat to a low. Simmer it, partially covered, for about 1½ hours or till beef becomes tender. Keep it aside for cooling.
Preheat the oven at 200°C. Spoon the mixture into an ovenproof dish. Top it with pastry and trim excess. Brush the pastry with the egg. Sprinkle it with the sesame seeds. Bake it for about 30 minutes or till golden and serve.
Nutritional information per serving: Calories 2571, Fat 31 g, Carbs 27 g, Fiber 5 g, Protein 48 g, Cholesterol 193 mg, sodium 677.04 mg.
Potato and Beef Pie With Peas
This pie is made with hearty potato and meat filling and a mushy peas layer on top.
Yields: 4 servings
Prep: 10 min
Cook: 20 min
Ready In: 30 min
Ingredients:-
1 tbsp. of vegetable oil
1 brown onion, halved, finely chopped
125ml (½ cup) of tomato sauce
60ml (¼ cup) of Worcestershire sauce
500g of lean-beef mince
560ml (2¼ cups) of boiling water
25g low-fat dairy-spread (like Devondale brand)
1 x 115g pkt. of instant mashed-potato with onion (like Continental brand)
300g (2 cups) of baby peas, frozen and thawed
Directions:-
Preheat the oven at 220°C. Heat the oil in fry pan on medium-high heat. Add the onion; cook, while stirring, for about 2 minutes. Add the mince; cook and stir to break lumps, for about 3 minutes or till its color changes. Add Worcestershire, tomato sauce, and 60ml (¼ cup) of water; cook for about 5 minutes or till sauce thickens. Divide it among 4 ovenproof dishes.
Place mashed-potato and half of dairy spread in one bowl. Add remaining boiling-water; stir till mixture thickens. Spread it over mince. Bake in oven for 10 minutes.
Meantime, cook the peas in the saucepan with boiling-water for about 4 minutes and drain. Return it to the pan with the remaining dairy spread; lightly mash. For serving, spoon the mashed-peas over top of all pies.
Nutrition information per serving: Calories 1569, Fat 15 g, Carbs 23 g, Protein 33 g, Carbs 16 g, Fiber 8 g, Cholesterol 78 mg.
Beef and Vegetable Pie
Your kids are going to love these delicious mince pies and you are going to love nutritious veggies concealed inside.
Yields: 6 servings
Prep: 35 min
Cook: 1 hr.
Ready In: 1 hr. 35 m
Ingredients:-
1 tbsp. of Worcestershire sauce
2 tbsps. Of tomato sauce
1 tbsp. of olive oil
1 brown onion, chopped finely
2/3 cup of Campbell's Real-Stock Beef
½ cup of frozen peas
1 carrot, peeled and grated
1 zucchini, grated
500g of beef mince
2 tbsps. Of plain flour
1 egg, lightly beaten
1 large sheet of ready-rolled short crust pastry, frozen and partially thawed
1 sheet of ready-rolled puff-pastry, frozen and partially thawed
Oven fries and tomato sauce, to serve
Directions:-
Combine stock, tomato sauce, and Worcestershire sauce in the jug. Keep aside. Heat the oil in the non-stick fry pan on medium heat. Add the onion. Cook, while stirring, for about 3-4 minutes or till tender. Increase the heat to a medium-high. Add the mince. Cook, while stirring, for about 5 minutes or till browned. Add carrot, peas and zucchini. Stir well to combine. Add the flour and cook, while stirring, for a minute.
Add the stock mixture gradually. Bring it to boil, stirring continuously. Keep aside to completely cool.
Preheat the oven and baking tray at 210°C. Lightly grease the pie dish. Line the base and the sides with short crust pastry. Spoon the mince mixture into the pastry case. Lightly brush the pie edges with egg. Place the puff pastry sheet filling for covering. Trim the excess pastry; pinch the edges together for sealing. Brush the pie top with the egg. Use a knife to make 2 small cuts in the pie top. Place the pie on the hot baking tray. Bake it for about 40-45 minutes or till top becomes golden. Serve it with fries and sauce.
Nutrition information per serving: Calories 2995, Fat 41 g, Carbs 49 g, Protein 35 g, Fiber 5 g, Cholesterol 179 mg, sodium 712.24 mg.
Beef Mac & Cheese Pot Pie
This pie is quick to cook and is great for dinner.
Yields: 4 servings
Prep: 30 min
Cook: 30 min
Ready In: 1 hr.
Ingredients:-
1 tbsp. of olive oil
500g of beef mince
700g jar of tomato-pasta sauce with herbs
2 cups of milk
1 tsp of olive oil, additional
170g packet of macaroni cheese
¾ cup of parmesan, finely grated
100g of mixed salad-leaves, for serving
Directions:-
Heat the olive-oil in the fry pan on medium-high heat. Add the mince; cook and break up mince using wooden spoon, for about 6-8 minutes till browned. Add tomato sauce and ½ cup of cold water. Bring it to a boil. Reduce the heat to a medium-low. Simmer it, stirring in between, for about 20 minutes or till mixture is thickened.
Preheat oven at 200C. Place extra oil and milk in the saucepan on medium heat. Bring it to boil. Add the macaroni cheese and stir to combine. Bring it to a boil. Reduce the heat to a low. Simmer it for 4- 6 minutes, stirring in between, till just tender but still cre
amy. Remove it from heat. Season it with pepper.
Spoon the mince-mixture into 4 ovenproof dishes. Top them with the macaroni cheese. Sprinkle them with grated parmesan. Place the dishes on the baking tray.
Bake them for about 20 minutes or till pasta becomes golden brown and mixture bubbles around edges. Serve them with mixed salad leaves.
Nutrition information per serving: Calories 2272, Fat 30.9 g, Carbs 22.10 g, Protein 42.2 g, Fiber 5.8 g, Cholesterol 101 mg, sodium 1360 mg.
Beef, Caramelized Onion and Mushroom Pie
This puff pastry meat pie is a family classic. This pie version incorporates caramelized onion, brown mushrooms, and zucchini.
Yields: 4 servings
Prep: 10 min
Cook: 45 min
Ready In: 55 min
Ingredients:-
¼ cup olive oil
700g lean beef, minced
2 tsps. Balsamic vinegar
2 tsps. Brown sugar
200g pkt. Swiss brown mushrooms, sliced
2 large, halved and thinly sliced brown onions
1 large zucchini, cut into smaller 1cm pieces
1 ½ cups salt-reduced beef stock
2 tbsps. Plain flour
2 tsps. Worcestershire sauce
1 partially thawed puff pastry sheet
1 lightly whisked egg
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