Middle Eastern Mince Pies

These would have to be my family’s all-time favourite home-made pies.

The beauty of this recipe is you can make up the mince in bulk and store portions in the freezer ready for use. You can even make up the pies and they become a quick snack, or, just add some winter vege for a hearty evening meal.

You can use any mince (beef, lamb or chicken) as the spices blend well, taste wise, with any of these meats.

*        This recipe requires a pie maker or large muffin tin.

Recipe

Filling:-

  • 1kg of mince
  • 2 garlic cloves (crushed)
  • 1 red onion (finely chopped)
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • 1 tsp turmeric
  • 1/2tsp minced ginger
  • 1-1.5 cups frozen mixed vegetables
  • Pink Himalayan salt and Black ground pepper to taste
  1. Mix it all together in a large bowl
  2. Place in a large pot and cook through
  3. Drain off excess moisture when cooked
  4. If freezing half of the mixture – do this now

Pie cases:-

  • 1pkt gluten free puff pastry
  • 1pkt gluten free short-crust pastry
  1. Cut out matching tops and bases from the pastry
  2. On the bases only, make a cut from the centre to the circumference
  3. Overlap cut edges. This enables easy placement in either a pie maker or large muffin tray.

Method using a pie maker:-

  1. Place a base in the maker fill with cooked mince (now is the time to put in a tsp of your favourite sauce)
  2. Place a top on and using a fork prick with air holes
  3. Cook till pastry is golden brown

Method using the oven (pre-heated to 200C):-

  1. Place a base in the muffin tin and fill with cooked mince (now is the time to put in a tsp of your favourite sauce)
  2. Place a top on and using a fork prick with air holes
  3. Cook till pastry is golden brown

Enjoy!

(This recipe is enjoyed by Gail Tumes)