The Farmer's Recipes

Criss Cross Pies


35 minutes preparation time

35 minutes cooking time

Makes 36


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.