In a large heavy based saucepan , heat 1 tbs of rice bran oil then saute 1 chopped onion , 1 dsp of minced garlic , 1 celery stick chopped , 1 carrot sliced and cubed , cook until vegetables are tender .
Stir in 125 gm of sausage mince and 250gm of beef mince , continue to cook until the meats brown .
Now it is time to add 2 tsp of Worcestershire sauce , 2 tbs of tomato sauce , 1 tbs of finely chopped parsley , salt and pepper to taste , 3/4 cup of beef stock .
Mix everything together and bring to a gentle boil and simmer for 15 minutes ..
Remove from heat and add 1/3 cup of chia seeds , return to heat and allow mixture to thicken .
Cool before using .
I used premade puff pastry sheets , cutting each sheet in 4 and lined lightly greased glass ramequins
Fill to the top of the pastry with the cold mince mixture and top with a round of pastry .
Pinch the edges of the pastry together , brush with a beaten egg glaze and make small slits in the pastry
Bake in a preheated oven 200 deg C for 30 minutes or till golden and pulling away from the sides of the ramequin .
Then care fully remove the pie from the ramequin and place on a baking tray and pop back in oven to colour the pie base and side crust .
No comments:
Post a Comment