Cottage pie
Boerewors pastei
Pasteie
Bestanddele
Boerewors, genoeg om ronde tertbak vol te le.
Pakkie Bruin uiesoppoeier
1 Gesnipperde Ui
Sout
Peper
Gemengde Speserye na smaak
Pasteideeg
2 Aartappels in blokkies gesny
250 ml Room
2 Gerasperde Wortels
Metode
Voer ronde tertbak uit met pasteideeg. Hou genoeg deeg om bo oor pastei te sit. Braai wors aan weerskante vir 30 sekondes, Hou dit in rol gedraai. Plaas die rol wors op die deeg in tertbak. Braai aartappels, ui, wortels, sout, peper en speserye in bietjie margarien. Los mengsel in pan. Kook room en soppoeier tot dik. Voeg roommengsel en voeg by aartappelmengsel. Kook 'n rukkie saam terwyl aanhoudend geroer word. Gooi mengsel bo oor wors. Rol oortollige deeg uit en bedek die wors. Bestryk deeg met geklitste eier en melk
Bak teen 180º C vir een uur lank.
Ingredients
1 onion, chopped
25ml sunflower oil
500g minced beef
1 packet ROYCO Hearty Beef Soup
300ml water
Topping
500g potatoes, peeled and cooked
12,5ml margarine
25ml milk
season to taste
Method
1. Fry the onion in the heated oil until softened.
2. Add the minced beef and fry for a few minutes.
3. Add the soup powder mixed with 300ml water, stir till thickened then simmer for 10 minutes.
4. Pour into a casserole dish.
5. Mash the potatoes with the margarine and milk, add seasoning. Spread on top of the mince meat and bake at 200C for 10 minutes.
Preparation time : 15 minutes. Cooking time : 10 minutes.
Serves 4.
Ingredients
750g stewing beef, cubed
25ml sunflower oil
1 large onion, chopped
1 packet ROYCO Rich Oxtail Soup
400ml water
250g frozen mixed vegetables
1 packet flaky pastry
Method
1. Brown the meat in the heated oil, add the chopped onion and brown lightly.
2. Blend the soup powder with 400ml water, add to the meat and onions.
3. Cover and simmer gently for 1 hour, then add the mixed vegetables and simmer for a further half hour. Season to taste.
4. Pour into a pie dish and set aside to cool. Roll out the pastry to cover the pie dish, trim the edges and cut slits for steam to escape.
5. Brush with beaten egg or milk and bake in a preheated oven 220C for 15 - 20 minutes.
Preparation time : 20 minutes. Cooking time : 1 hour 50 minutes.
Serves 4 - 6
Ingredients
1 packet ROYCO Thick Vegetable Soup
500ml milk
1kg chicken pieces cooked, skinned, deboned and diced
375ml frozen mixed vegetables, defrosted
1 packet puff pastry
beaten egg
Method
1. Preheat oven to 220C.
2. Mix the soup powder with 500ml milk in a saucepan, simmer, stirring continuously until thick and smooth.
3. Add the chicken pieces and mixed vegetables, season to taste.
4. Pour mixture into a pie dish and allow to cool.
5. Top with puff pastry, brush with beaten egg, cut slits to allow steam to escape.
6. Bake in a preheated oven for 30 minutes or until pastry is puffed and golden.
Preparation time : 15 minutes. Cooking time : 30 minutes.
Serves 4 - 6.
Steak and vegetable pie
Chicken & vegetable pie
Resepte
