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Meat & Vegetable Pie

Serves 4
Prep Time 30 mins
Cooking 53 mins
Level low

Ingredjenti

  • Store bought dough Short Crust Pastry
  • Half can Mayor Diced Onions
  • 2 sinniet tewn mgħaffġin
  • 500g Minced Beef
  • 2 small, cut into small cubes Carrots
  • 2, small cut into small cubes Marrows
  • 400g can Mayor Processed Peas
  • 1 tablespoon Curry Powder
  • Bżar u Melħ mitħun
  • Żejt taż-żebbuġa
  • for basting Egg Yolk
  • for topping (optional) Sesame Seeds
Start by frying the onion and garlic in some olive oil.  Once it starts browning, add the minced beef and cook through. Add the carrots and marrows and keep stirring. Add the Mayor Peas, curry, salt and pepper and stir for a further 5 minutes until all is combined. Put this mixture aside to cool. In the meantime roll out half the pastry on a lightly floured surface and use it to line a non-stock baking dish. Pour in the cooled filling and spread out evenly. Roll out the rest of the pastry to make a lid for the pie and gently press to the bottom pastry and seal well. Brush the top pastry with a beaten egg, pierce a couple of holes in the middle and sprinkle some sesame seeds on top. Bake in a moderate oven for 40-45 minutes or until golden and crisp. Recipe and photo by Vittoria Debono

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