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Showing posts with label Mince. Show all posts
Showing posts with label Mince. Show all posts

Tuesday, 19 November 2013

Primula Surprise Mince Pies...



Christmas is all about spreading joy; so why not give your loved ones a little surprise this year with real mince pies, loaded with spicy minced beef and a surprise cheesy centre.


Cooking: 18-20 minutes

Makes:10


Ingredients

  • 1 tube of Primula Original Cheese
  • 500g ready-rolled short crust pastry
  • 150g minced beef
  • 4-5 chopped sundried tomatoes
  • ½ diced onion
  • ½ pint beef stock
  • 1 crushed garlic clove
  • 2tbsps tomato puree
  • 1tsp cayenne pepper
  • 1tsp paprika
  • 1tsp corn flour
  • ½tsp sugar
  • 1tsp olive oil


Method

  • Preheat the oven to 180oC. 
  • Roll out pastry large enough to cut out 10 discs to line the mini muffin tin moulds and 10 smaller discs for lids. 
  • Brush the tin moulds with a little oil.
  • In a frying pan, fry the mince with about ½ teaspoon of oil. 
  • Add the crushed garlic and onions and cook. 
  • When the mince is brown add sundried tomatoes, tomato puree and the stock.
  • Add the cayenne pepper, cumin, paprika and sugar and simmer for about 10 minutes so that the liquid reduces. 
  • Add the corn flour and mix thoroughly. 
  • Season to taste.
  • In the bottom of each of the pie bases spoon a layer of mince into each and squeeze a layer of Primula Original Cheese on top. 
  • Leave enough space to fit the pastry lid.
  • Brush the rim of the pie with milk and place the lid on top. 
  • Pinch around the rim to seal the lid and then make a small hole in the top to allow steam to escape.
  • Brush the top with some milk.
  • Bake in the oven for 18-20 minutes. 
  • Take out of the oven when the pastry is a nice golden brown. 
  • Enjoy piping hot from the oven or cool for a chilled treat.


About this post -

Recipe and photo credit by Primula

Thursday, 16 February 2012

FRY’S Mince Cottage Pie,Spag Bol And Chilli Non Carne.Recipes...



Cottage Pie

Ingredients

  • 1 box FRY’S Mince & vegan gravy
  • Water (for the gravy)
  • Cornflower (to thicken)
  • 1 large onion (chopped)
  • 1 punnet fresh mushrooms (chopped)
  • 2 carrots – peeled and finely chopped
  • ½ cup garden peas
  • Black pepper
  • 1 tablespoon olive oil
  • 6 large potatoes – peeled, cooked and mashed
  • Vegan margarine (for mashed potatoes)
  • Sheese dairy free medium cheddar cheese (to top it all!)

Method

  • Heat the olive oil in a large pan – add the onions and fry until soft. 
  • Add the mushrooms, carrots and peas and sauté for a few minutes. 
  • Make the FRY’S vegan gravy while the vegetables are sautéing.
  • Mix in the FRY’S mince and vegan gravy .
  • Add the black pepper to taste.
  • Heat through for 10 minutes.
  •  If needed, stir in a little cornflower to help thicken the mix.
  • Spoon the mixture into a large pie dish and cover with the mashed potato.
  • Grate some Sheese dairy-free cheese over the top and place in a pre-heated oven (Gas Mark 6) until golden brown.


Spag Bol

Ingredients

  • 1 box FRY’S Mince
  • 1 tin chopped tomatoes
  • 1 large onion (chopped)
  • Several sun-dried tomatoes (finely chopped)
  • 2 cloves of garlic (minced)
  • 1 punnet fresh mushrooms (chopped)
  • 1 tablespoon tomato puree
  • Black pepper
  • Finely chopped fresh basil
  • 1 tablespoon olive oil
  • Spaghetti

Method

  • Heat the olive oil in a large pan – add the onions and fry until soft.
  • Add the mushrooms and garlic and sauté for a few minutes. 
  • Mix in the tomatoes, sun-dried tomatoes.
  • FRY’S mince and tomato puree.
  • Add the black pepper and fresh basil to taste.
  • Heat through for 10 minutes. 
  • Serve with spaghetti and garlic bread.
Chilli Non Carne....

Ingredients 

  • 1 box FRY’S Mince
  • 1 tin red kidney beans
  • 1 tin chopped tomatoes
  • 1 large onion (chopped)
  • 2 cloves of garlic (minced)
  • 1 punnet fresh mushrooms (chopped)
  • 1 tablespoon tomato puree
  • Black pepper
  • Chilli (mild or hot according to preference)
  • 1 tablespoon olive oil

To serve with-

  • Baked potatoes/rice/tacos

Method

  • Heat the olive oil in a large pan.
  • Add the onions and fry until soft. 
  • Add the mushrooms and garlic and sauté for a few minutes. 
  • Mix in the tomatoes, kidney beans, FRY’S mince and tomato puree.
  • Add the black pepper and chilli to taste,
  • Heat through for 10 minutes. 
Serve 

  • With baked potatoes/steamed rice/Mexican tacos/grated cheddar Cheese.

Recipe and photo credit by - Frys vegetarian


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