| 1 Onion sliced
1 Garlic Clove crushed
2 tbsps Oil
2 tbsps Chilli powder
1 lb Minced Beef
.5 pts Beef stock
3 Carrots peeled and chopped
400 gm tin Red kidney beans
3 tbsps Tomato puree |
4 oz Butter
4 oz Caster Sugar
2 tbsps Milk
4 heaped tbsps Porridge oats
4 heaped tbsps Coconut
3 heaped tbsps Drinking Chocolate
|
For the filling:- 1 oz Butter
1 Onion sliced
2 Leeks sliced
1 Garlic Clove crushed
1 level tbsp Plain flour
.25 pts Milk
Salt and pepper
1.5 lbs Potatoes
1 level tbsp Parsley chopped
4 oz Cheddar cheese
For the pastry:- 8 oz Wholemeal flour
1 level tspn Mustard powder
4 oz Butter
4 tbsps Water
1 Egg beaten for glaze
8” Round loose-bottomed tin
|
| Gently fry the onion and garlic in
the oil until softened. Add the chilli powder and cook for 2-3 minutes.
Add the mince and stir in till brown. Add the carrots and stock. Bring to
the boil and simmer, covered for 20-30 minutes, stirring occasionally. Add
the beans with the liquid and tomato puree. Cook for a few more mins and
season to taste. |
Melt first 3 ingredients, add the dry ingredients and
mix thoroughly. Leave to set for approx 2 hours. Roll into balls and coat
with coconut or drinking chocolate. |
Oven gas mk 6 200 C. Filling
– Melt butter, add onion, garlic and leeks and cook gently for about
5 minutes until softened. Stir in the flour and gradually add the milk.
Bring to the boil stirring continuously to avoid lumps. Simmer for 2 minutes
then remove from the heat and add salt and pepper. Cook the potatoes in
boiling, salted water for 10 mins then drain and rinse under cold water
to cool. Add to the onion and leek mixture along with the parsley and cheese
and allow to cool. Pastry – Place flour and mustard in a bowl and
rub in the butter. Add the water and using a round bladed knife mix to form
a firm pastry. Roll out two thirds of the pastry and line the greased tin.
Spoon the vegetable mixture into the pastry lined tin and brush round the
rim with a little of the beaten egg. Roll out the rest of the pastry and
using the rolling pin to help lift onto the tin. Press the pastry firmly
to seal the edges and cut away any excess pastry. Cut the pastry with wide
slashes and brush all over with the beaten egg. Bake for 25 mins and serve
hot or cold. |
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