Family mince pie and Pear & blueberry crumbles

Family mince pie



  • 2 sheets frozen ready-rolled puff pastry, partially thawed
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 500g ( 16oz) lean beef mince
  • 1/4 cup oyster sauce
  • 2 tablespoons reduced-salt soy sauce
  • 3 cups frozen mixed vegetables of your choice
  • 1 egg, lightly beaten

  1. Place a baking tray in the oven. Preheat oven and tray to 200°C(400F). Lightly grease a 17cm ( 7inch base) pie dish and line with 1 pastry sheet. Trim excess pastry. Using a fork, prick pastry base 6 times (don't pierce all the way through). Place in freezer for 10 minutes.

  2. Line pastry case with baking paper. Half fill with uncooked rice. Place on hot tray and bake blind for 10 minutes or until pastry edges are light golden. Remove paper and rice. Bake for a further 8 to 10 minutes or until pastry is light golden. Remove from oven. Allow to cool.

  3. Heat oil in a frying pan over medium heat. Add onion and cook, stirring, for 3 minutes or until soft. Increase heat to high. Add mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned. Add oyster sauce, soy sauce and vegetables. Stir until well combined. Bring to the boil. Reduce heat. Simmer for 5 to 7 minutes or until liquid from vegetables has evaporated. Cool.

  4. Spoon mixture into pastry case. Brush edges with egg. Place remaining pastry sheet over filling. Trim and seal edges. Brush top with beaten egg. Sprinkle with freshly ground black pepper. Bake for 30 to 35 minutes or until pastry is crisp and golden

  5. let stand for a minute or so


Pear & blueberry crumbles

Pear & blueberry crumbles

  • 5 (about 800g)(26oz), pears, peeled, quartered, sliced
  • 2 tsp fresh lemon juice
  • 1/4 tsp mixed spice
  • 1 tsp grated orange rind
  • 1 tbs brown sugar
  • 300g (10oz)pkt frozen blueberries
  • Low fat vanilla yoghurt, to serve

Crumble mixture

  • 100g (3 1/2oz)low fat butter, melted
  • 1/3 cup brown sugar
  • 1 cup rolled oats
  • 1 cup fresh breadcrumbs

  1. Preheat oven to 180°C(350F). Cook the pears, lemon juice, spice, rind and sugar in a saucepan, covered over a medium heat for 5 minutes or until pears have collapsed. Stir in blueberries.

  2. To make the crumble, combine the butter, sugar, oats and breadcrumbs.

  3. Divide the pear mixture among 6 x 3/4 cups oven proof dishes or one large dish.up to you(strain off a little liquid if necessary). Sprinkle with crumble mixture. Place on baking tray. Bake until golden.

  4. Serve with yoghurt.







9:05 PM | |

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