Beef and Vegetable Pie

I came across a food magazine the other night at the supermarket that I hadn’t seen before. It is published here in New Zealand and is called Recipes+. The April issue contains at least 300 recipes which are no-fuss and extremely budget friendly.

Every recipe in the magazine is easy, and delicious! I was particularly impressed to see it also had plenty of recipes that were gluten-free and vegetarian. Best of all, it contained an excellent index! There isn’t anything worse than seeing a recipe and having to flick through to find it again a couple of months later!

I have a few meals that I am going to try this week. So if you’re looking for a delicious, filling weeknight meal which is inexpensive and low in fat, look no further.

Beef and Vegetable Pie

• 500 grams beef mince
• 1 brown onion, chopped
• 500 grams vegetables, chopped (I used broccoli, carrots, potato, and zucchini)
• 1/3 cup brown onion gravy powder
• 1 sheet frozen puff pastry, thawed

Preheat oven to 200 degrees. Grease a 20 cm square ovenproof dish. Heat oil in in a saucepan over a high heat. Add mince and onion. Cook stirring to break up any lumps in the mince, for 5 minutes or until browned.

Add chopped vegetables, gravy powder and a 1/2 cup of water. Cook and stir for approximately 3 minutes or until the sauce is nice and thick!

Transfer mince mixture to prepared dish. Place a pastry sheet over the mince mixture to cover. Roll the overhanging pastry inwards to form a border around the edge of the dish. Score the top of the pastry with a small sharp knife. Brush with extra milk.

Bake for 12-15 minutes or until browned.

This pie is perfect to eat around this time of the year when the nights are cooler and all you want is a nice, hot meal when you get home. On a sweet note, the April issue also includes a picture of a pretty amazing looking White Chocolate Mud Cake – something else I might have to try! Drool.

Bacon and Egg Pie

Most New Zealander’s I know love a slice of bacon and egg pie. I wouldn’t call this so much a recipe as I would an assemblage. There is nothing too challenging about making a bacon and egg pie and you probably won’t ever need this recipe. It does however hold a strong place in my heart so to me, belongs on my blog.

This recipe makes for a really quick and easy lunch or light meal. Combined with a nice salad, you have your self a pretty delicious meal.  My Mum would actually be horrified I am even sharing this recipe because it is literally make and bake.

I used the very easy store-bought puff pastry (Mum would also be horrified at this) but the flaky pastry recipe in the Edmonds Cookery book is pretty easy so if you have a bit of time..

I don’t really have too much more to say about this! Enjoy.

Bacon and Egg Pie

• 400 gram packet of store-bought flaky puff pastry
• 200 gram packet of shoulder bacon
• 5 medium-sized eggs
• Salt and pepper

Roll out half the puff pastry on a floured board until you have yourself a lovely rectangle. Lift off the board and shape into a sprayed oven dish. Line the dish with strips of the bacon so the pastry is evenly covered. Crack 5 eggs over the bacon and break up the yolks with a knife. Roll out the second half of the puff pastry and lay over the pie.

Bake at 180 degrees for approximately 45 minutes.