The Farmer's Recipes
Criss Cross Pies
35 minutes preparation time
35 minutes cooking time
1 tablespoon olive oil
1 chopped brown onion
350g lean beef mince
2 crushed garlic cloves
1 small, grated zucchini
1 small, grated carrot
2 tablespoons gravy powder
2 tablespoons tomato paste
4 sheets partially thawed shortcrust pastry,
1 tablespoon milk
Tomato sauce (condiment to serve)
Over medium-high heat, cook oil and onion in a frying pan for 3 minutes or until softened.
Add mince and with a wooden spoon, break up the mince for 5 minutes or until browned and cooked through.
Add garlic, zucchini and carrot and stir for 3 minutes or until zucchini is tender. Stir in gravy powder, tomato paste and ¼ cup cold water. Stir for 2 minutes or until the mixture thickens.
Turn off heat and leave to cool.
Preheat oven to 180oC fan forced. Grease patty pans and using a 6.5cm cutter, cut 36 rounds from pastry sheets (should use 2). Then cut 72 1x6cm strips from the remaining pastry. Line the holes of pans with pastry.
Spoon a tablespoon of mince mixture into pastry and using 2 strips form a cross on top of each.
Brush with milk and bake for 15-18 minutes, or until pastry is golden brown and pies heated through.
Let them cool and transfer to a dish. Serve with tomato sauce.