Mince pies

By admin
31 August 2011

Serves 4

20 ml (4 t) olive oil

1 leek, choppe

2 carrots, scraped and grated

3 baby marrows, sliced

1 onion, chopped

2 cloves garlic, finely chopped

500 g mince

75 g liver spread

salt and pepper to taste

10 ml (2 t) lemon juice

45 ml (3 T) parsley, chopped

500 g puff pastry, made with butter

30 ml (2 T) milk

1. Preheat the oven to 200 °C.

2. Line a baking sheet with baking paper and grease the paper with food spray.

3. Heat the oil in a pan and fry the leek, carrots, baby marrows, onion and garlic until nearly done.

4. Add the mince and fry until done.

5. Add the liver spread and mix. Season with salt and pepper to taste.

6. Add the lemon juice and simmer the mince mixture for 5 minutes.

7. Add the parsley and leave the mixture to cool slightly.

8. Roll out the pastry on a floured surface and divide it into 4 uniform squares.

9. Divide the mince among the pastry squares, spooning it on the bottom half of each square. Lightly brush the edges of the pastry with a little milk.

10. Fold the top half of each pastry square over the mince.

11. Lightly crimp the pastry edges with a fork to seal.

12. Put the pies on the prepared baking sheet and lightly brush with milk.

13. Bake for 15-20 minutes or until golden and done.

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