adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pie floaters
Pie floaters
0 Likes
Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Savory beef pies in a vibrant pea and mint soup.
Ingredients:
  • 27.30 gm olive oil
  • 1 brown onion, finely chopped
  • 500g beef mince
  • 70g (1/4 cup) tomato paste
  • 40.00 ml plain flour
  • 375ml beer
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 2 tsp Vegemite
  • 62.50 ml chopped fresh continental parsley
  • 1/2 brown onion, extra, finely chopped
  • 1 (about 100g) golden delight potato, peeled, finely chopped
  • 300g (2 cups) frozen peas
  • 20.00 ml chopped fresh mint
  • 750ml (3 cups) chicken stock
  • 4 sheets frozen butter puff pastry, just thawed
  • 20.00 gm creme fraiche
Instructions:
  • In a hot frying pan, sauté onion in 1 tablespoon of oil over medium heat for 5 minutes. Increase heat to high, then add mince and cook for 5 minutes until it changes color. Stir in tomato paste and flour, cook for 1 minute. Pour in beer and stock, then add Vegemite. Simmer for 30 minutes until thickened, then mix in parsley. Allow to cool before serving.
  • Heat the remaining oil in a saucepan over medium heat. Add additional onion and cook, stirring, for 5 minutes. Mix in the potato, peas, mint, and stock. Simmer for 20 minutes or until the potato is soft. Allow to cool slightly, then blend.
  • Preheat the oven and tray. Cut out 4 pastry discs. Line 4 small springform pans with pastry. Fill each with mince mixture. Place a pastry disc on top, seal, and cut slits. Bake on bottom shelf for 15 minutes, then move to top shelf until golden. Reheat soup with creme fraiche, then divide into bowls and top with pies.

Similar Recipes