|Posted by Bee & John on June 8, 2010 at 3:48 AM|
We had some Beef Strog left - enough for one large serve, or two small ones.
I minced a few slices of bacon on 6 for a few seconds and then added a heaped teaspoon of corn flour and the leftover Beef Strog. Again Speed 6, about 10-15 seconds.
I had already made one lot of shortcrust pastry and had rolled it out and cut out 8cm circles. They weren't big enough really, but as the dough was a bit thick, I just squished them into the trays (Muffin pans with a little baking paper in them... anything to not have to clean up too much)
I then put a little of the meat mixture into each of the pastry cups - they didn't take much - I had to make another lot of pastry! considering that I only had maybe a cup to a cup and a quarter of meat - it stretched to 24 muffin sized little pies.
I then topped them with a little mashed potato - wasn't prettily done with a piping bag, but just a tablespoon - they looked ok tho! Sprinkled them with a little parmesan cheese and some with some oregano.
Baked in the oven, on 180oC for 15-20 minutes. Eat and enjoy!
Cost of it??
Lets take the left over meat/filling as free (already factored into the meal it came from - seriously, 24 pies took hardly anything)
Pastry - 400g flour (75c) 200 butter ($1 [remember we make our own]) water... free so all up $1.75 for 2 lots of pastry
1kg of potatoes ($1)
so.... 24 little shepherd pies - $2.75
HINT: would be fabo with a little left over taco mix filling!