LAMB & MUSHROOM
PIES WITH MUSHY PEAS
PREP + COOK TIME 40 MINUTES SERVES 42 sheets frozen shortcrust pastry,
thawed
2 tablespoons olive oil
300g coarsely chopped mushrooms
500g lamb mince
1 cup (250g) bottled tomato and basil
pasta sauce
1 egg, beaten lightly
500g frozen peas
1 tablespoon coarsely chopped fresh
mint, plus extra leaves, to serve
30g butter1 Preheat oven to 180°C/160°C fan.
2 Cut one pastry sheet into four
squares. Line four oiled 9.5cm (base
measurement) pie tins with pastry;
trim excess pastry (Step A).
3 Heat oil in a large frying pan over
medium−high heat; cook mushroom,
stirring occasionally, for 5 minutes or
until golden. Add mince; cook, stirring
to break up lumps, for 5 minutes or
until browned. Stir in sauce; season.
4 Fill pastry cases with lamb mixture
(Step B). Brush pastry edges with egg.
Cut four rounds, large enough to
cover pie tops, from remaining pastry
sheet; cover filling with pastry
rounds, pressing edges together with
a fork to seal (Step C). Brush pastry
with egg. Make small cuts in tops of
each pie; bake pies for 25 minutes or
until browned.
5 Carefully, remove pies from tins;
place pieson a oven tray, cover
loosely with foil. Bake pies, on bottom
shelf of the oven, for 5 minutes or
until pastry bases are cooked through.
6 Meanwhile, boil, steam or microwave
peas until tender; drain. Blend or
process peas with 1 tablespoon boiling
water and mint, pulsing, until crushed
coarsely. Place in a bowl with butter;
season. Top with extra mint (Step D).
7 Serve pies with peas.ANTIPASTO TARTS
PREP + COOK TIME 45 MINUTES SERVES 4¼ cup (60ml) olive oil
2 cloves garlic, crushed
1 small red capsicum (150g),
chopped coarsely
1 small yellow capsicum (150g),
chopped coarsely
1 medium zucchini (120g),
sliced thinly
2 baby eggplants (120g), sliced thinly
1 small red onion (100g),
sliced thickly
200g grape tomatoes
150g baby bocconcini cheese, halved
½ cup (40g) finely grated parmesan
½ cup firmly packed fresh basil leaves
2 sheets frozen ready−rolled puff
pastry, thawed
⅓ cup (85g) bottled tomato pasta
sauce
¼ cup pitted black olives, torn
2 tablespoons baby basil leaves
150g mixed salad leaves1 Preheat oven to 200°C/180°C fan.
2 Combine oil and garlic in a large
bowl. Add capsicum, zucchini,
eggplant and onion; toss gently to
coat vegetables in mixture, season.
3 Cook vegetables, in batches, on
a heated oiled grill plate (or grill
or barbecue) for 4 minutes or until
browned lightly and just tender;
return to bowl. Add tomatoes, cheeses
and basil; toss gently to combine.
4 Cut pastry sheets in half; fold
edges 1cm inwards,place onoiled
oven trays. Divide sauce among
pastry pieces; top with vegetable
mixture. Bake for 15 minutes or
until pastry has browned lightly.
5 Top tartlets with olives; sprinkle
with baby basil leaves and serve
with saladleaves.What’s For Dinner?
ANTIPASTO TARTSTHURSDAYAWW FOOD • ISSUE TWENTY SEVEN 85