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Recipe Instructions

Pre-heat oven to 200C.

For the pastry, combine butter, flour and salt in a food processor and process until mixture resembles fine breadcrumbs. Add egg yolks one at a time and water, processing until dough just comes together.

Take two-thirds of the pastry and roll in on a lightly floured surface to 3mm thick. This will be for the bases. Roll the remaining pastry to 2mm thick for the pie tops. Place both pieces of pastry on baking trays lined with baking paper. Refrigerate for 30 mins.

Remove the pastry for the bases from the fridge. Cut 4 circles large enough to line the bases of 4 x 10cm loose based pie tins. Line tins with pastry. Place baking paper on top of the pastry and fill with baking beans. Bake the pastry for 20 mins. Remove from oven, remove beans and set aside to cool.

Meanwhile, to make the filling, cook the lentils in a pan of boiling water for 20 mins or until almost cooked through. Drain and set aside.

Heat oil in a saucepan over medium heat. Add bacon, onion, garlic, carrot, fennel and mushrooms. Cook for 5 mins or until softened. Add cumin and coriander. Cook, stirring for 2 mins. Add the mince. Cook, stirring with a wooden spoon, breaking up any lumps, for 5 mins or until browned. Add stock, lentils, pepper, lemon zest and parsley. Simmer for 20 mins or until liquid has been absorbed, but mixture is not dry. Remove from heat and allow to cool.

Increase oven temperature to 220°C. Spoon mixture into the prepared pie cases. Cut out 4 circles, from remaining pastry, large enough to cover the pies. Place over pie filling, pressing edges to seal. Brush with egg and sprinkle the sesame seeds. Bake pies for 15 mins or until the pastry is golden.

For the sauce, mix together yoghurt, parsley, lemon zest, coriander and cumin. Serve pies with a dollop of sauce.

Recipe Ingredient

250g unsalted butter

500g flour

4.80 gm salt

3 egg yolks

80ml iced water

110g dried green lentils

18.20 gm olive oil

150g middle bacon, finely chopped

1 onion, finely chopped

3 garlic cloves, finely chopped

1 carrot, finely chopped

1 fennel bulb, trimmed, finely chopped

150g mushrooms, roughly chopped

5.00 gm ground cumin

2 tsp ground coriander

400g 4 Star Beef Mince

500ml (2 cups) chicken stock

1 tsp ground pepper

2 lemons, zested

125.00 ml chopped flat-leaf parsley

1 free range egg, lightly beaten

1.50 gm white sesame seeds

250.00 ml yoghurt

20.00 ml chopped parsley

1 lemon, zested

1 tsp ground coriander, toasted

2.50 gm ground cumin, toasted

Cook Time

100M

Prep Time

30M

Total Time

130M

Nutrition

364.31 calories

87.7 grams fat

44.4 grams saturated fat

131.1 grams carbohydrates

10.2 grams sugar

54.8 grams protein

380.4 milligrams cholesterol

1.2 milligrams sodium

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NutritionInformation

Recipe Category

Main

Keywords

Fennel, mushrooms, mince, autumn, main, winter, family friendly, pastry, pie, lentil, beef

Description

Create your own spicy family meat pie with this delicious recipe created by Rose Adam, from MasterChef Australia Series 7.

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