Serves 6
Ingredients
- GF Pastry (recipe below)
- 1 Tbsp oil
- 1 onion diced
- 2 cloves garlic crushed
- 2 tsp finely chopped ginger
- 1 cinnamon stick (optional)
- 2 Tbsp tajine spice
- 500g beef mince
- 2 cups tomato passata
- 1 cup of beef stock
- 2 carrots diced
- 4 cups silverbeet (or any leafy green) finely chopped
- 1 cup of frozen peas
- juice of half a lemon
- 1 egg lightly whisked
Method
- Make pastry and set aside, don’t roll pastry yet. Preheat oven to 200ºC.
- Heat oil in a large fry pan on a medium heat and saute onion for 4-5 minutes until softened. Add garlic, ginger, tajine spice and cinnamon stick, saute for 1 minute.
- Push onion to the edge of fry pan, increase heat and add mince, using a spatula break up mince and cook until browned.
- Pour tomato passata, beef stock and carrots into the mince mixture, reduce heat and simmer 20 minutes, stirring occasionally. Stir in peas & silverbeet and cook a further 5 minutes.
- Remove from heat and stir through lemon juice.
- Divide mixture into 6 oven proof dishes (1 cup capacity).
- Roll out pastry between 2 sheets of baking paper and cut rounds slightly larger than oven dishes. Brush the pie dish rims with egg, place pastry rounds on top of mince and seal the edges with a fork dipped in the whisked egg. Brush pastry tops with egg. Poke holes in pastry with a fork to allow steam to escape. Bake 15 minutes or until golden.
Notes:
Can be made in a large pie dish.
To make vegetarian: replace mince with 2 cans of drained lentils and 1 cup of diced pumpkin. Add with carrots and continue with recipe.
Any leftover pastry can be frozen.
Gluten-Free Pastry
Ingredients
- 2 cups Bakels GF flour
- 1 Tbsp psyllium husk
- 1/2 tsp salt
- 125g cold butter cubed
- 1/2 cup cold water
Method
- Whisk flour, salt, and psyllium husk in a large bowl.
- Add the cubed butter and rub it into dry ingredients until it resembles fine crumbs.
- Add the cold water and stir until a dough forms, knead a few times to bring it together.
- Place the ball of dough on a sheet of baking paper lightly dusted with GF flour. Place another sheet of baking paper on top of the dough and roll it out.
Recipe provided by Coeliac NZ Food Ambassador Nicole Percy, using Bakels GF flour
