recipes
Beef Roma Pies
Nothing can beat a homemade pie on a cold wintery night!
makes 12
20 min prep
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ingredients
| 2 teaspoons oil 500g beef mince 575g jar Leggo's Pasta Sauce - Bolognese ½ cup frozen Birds Eye Country Harvest - Peas, Corn & Capsicum 5 sheets puff pastry 1 egg, beaten for glaze |
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instructions
step 1
Heat oil in a frying pan, add beef mince and cook until browned. In a medium bowl combine cooked beef, Leggo's Pasta Sauce and frozen Birds Eye Country Harvest, set aside.
step 2
Cut pastry into 24 x 10cm circles, and place 12 rounds into a greased ½ cup x 12 muffin pan, easing pastry to form a small pie shell. Spoon equal amounts of the meat mixture into each pie shell. Brush egg glaze around edge of pastry.
step 3
Place remaining pastry rounds over pies and fold excess pastry over tucking in and pressing together to form a decorative edge. Brush pastry tops with glaze.
step 4
Bake in a preheated oven at 190°C for 25-30 minutes. Serve hot or cold with tomato relish.
recipe tip
Make into smaller party pies using patty pan trays.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1570kJ (375Cal) | 920kJ (220Cal) |
| Protein | 14.1g | 8.3g |
| Fat - Total | 21.6g | 12.7g |
| - Saturated | 10.1g | 5.9g |
| Carbohydrate | 29.9g | 17.6g |
| - Sugars | 2.7g | 1.6g |
| Dietary Fibre | 2.4g | 1.4g |
| Sodium | 606mg | 356mg |
| Potassium | 336mg | 197mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Beef Roma Pies
Beef Roma Pies
Nothing can beat a homemade pie on a cold wintery night!
ingredients
2 teaspoons oil
500g beef mince
575g jar Leggo's Pasta Sauce - Bolognese
½ cup frozen Birds Eye Country Harvest - Peas, Corn & Capsicum
5 sheets puff pastry
1 egg, beaten for glaze
instructions
step 1
Heat oil in a frying pan, add beef mince and cook until browned. In a medium bowl combine cooked beef, Leggo's Pasta Sauce and frozen Birds Eye Country Harvest, set aside.
step 2
Cut pastry into 24 x 10cm circles, and place 12 rounds into a greased ½ cup x 12 muffin pan, easing pastry to form a small pie shell. Spoon equal amounts of the meat mixture into each pie shell. Brush egg glaze around edge of pastry.
step 3
Place remaining pastry rounds over pies and fold excess pastry over tucking in and pressing together to form a decorative edge. Brush pastry tops with glaze.
step 4
Bake in a preheated oven at 190°C for 25-30 minutes. Serve hot or cold with tomato relish.
makes 12 20 min prep recipe tip
Make into smaller party pies using patty pan trays.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au