MINI MUSHROOM HAND PIES

Ingredients

• 60g butter

• 250g white button mushrooms, coarsely chopped

• 1 shallot (40g), fnely chopped

• 1 garlic clove, crushed

• 3 fresh thyme sprigs

• 1/2 cup (125ml) dry white wine

• 1 sheet frozen ready-rolled puff pastry, thawed

• 1 Egg, whisked

• Sea salt fakes, to sprinkle

• Thyme sprigs, extra, to sprinkle

METHOD

1. Position a rack in bottom of oven. Preheat oven to 220°C (200°C fan-forced).

2. In a large frying pan, melt the butter over medium-high heat. Add the mushrooms, shallot, garlic and thyme. Cook for 10 mins or until mushrooms are golden brown. Add the wine and cook for 3 mins or until liquid is reduced. Remove from heat. Season with salt and pepper. Set aside to cool completely.

3. Place the pastry on a clean work surface. Cut twelve 6cm squares from the pastry (you will have some pastry left over). Grease a 12-hole, 1½-tbs mini muffn pan and line each hole with pastry. Divide the mushroom mixture among pastry, pressing into the pastry. Fold pastry corners over the mushroom mixture to partially enclose. Brush pastry with egg and sprinkle with sea salt fakes.

4. Bake for 15 mins or until golden brown on bottom. Transfer to a serving platter. Sprinkle with extra thyme. Serve warm.

10m prep 1h cook Serves 4

INGREDIENTS

• 4 (about 200g each) washed potatoes, unpeeled

• 500g Beef Mince

• 1 cup (130g) frozen Vegetable Mix

• 2 tbsp White Plain Flour

• 1 cup (250ml) Beef Stock

• 1 cup (120g) frozen Peas

• 2 tabespoons Thickened Cream

• 1/2 cup (60g) Shredded cheese

METHOD

1. Preheat oven to 180C. Place potatoes on a baking tray. Use a fork to prick skin several times. Bake for 50 mins or until tender.

2. Meanwhile, heat a non-stick frying pan over medium heat. Cook mince, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour. Add vegetables. Stir until well combined.

3. Sprinkle over the four. Cook for 1 min or until well combined. Add stock and cook, stirring, for 2 mins or until mixture boils and thickens.

4. Cook peas in a saucepan of boiling water for 2 mins. Drain. Return to pan with cream. Use a fork to mash until almost smooth.

5. Use a knife to split potatoes. Top with mince mixture and cheddar. Bake for 8 mins or until cheddar melts. Top with pea mash.