Spaghetti Pie

Spaghetti Pie

6 Ingredient Spaghetti Pie

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Ingredients:

• Spaghetti – 500g
• Cream - 300ml
• Garlic – 2
• Mixed Cheddar
• Parmesan
• 1 Jar of Sundried Tomato Pesto

Method;

1. Boil spaghetti, drain, then place back in saucepan.
2. Add the minced garlic, cream and pesto and mix together.
3. In loose bottomed tin add the spaghetti mix. cover with the cheddar mix and parmesan. Bake in the oven for 35 minutes at 170 degrees.

Burger Pie

Burger Pie

Burger Pie

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Ingredients:

Burger mix:

• Mince Beef – 900g
• Onion Powder - 1 tsp
• Garlic Powder – 1 tsp
• Pepper – 1/2 tsp
• Salt – 1 tsp

Pie Layers:

• American Style Mustard
• Burger Sauce
• Crinkle Cut Gerkins
• Mozzarella Cheese
• Cheese Slice
• Brioche Bun
• Sesame Seeds
• One Egg

Method;

1. In a bowl mix together the mince beef and all the other burger mix ingredients until fully combined. Then heat a tsp of oil in a frying pan and divide the burger mix in half and create two thin circular burgers and fry until cooked through.
2. Line a pie tin with short crust pastry. Place the first burger in the base, cover with the american style mustard then place the mozzarella slice on top. Place the second burger on top and cover with burger sauce and place the cheese slice on top. Place the crinkle cut gherkins on top.
3. Egg wash around the edges of the pastry. Take a brioche bun and cut in half. Take the top half and place on top of the gherkins and seal the pastry edges to the bun.
4. Egg wash the top and sprinkle with sesame seeds. Place in the oven for 25 minutes at 170 degrees. 

Vegan Courette Lasagna Pie

Vegan Courette Lasagna Pie

Vegan Courette Lasagna Pie

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Ingredients:

Cheese mix:

• Courgette 5
• Tofu – 900g
• Nutritional yeast – 3 Tbsp
• Garlic – 3 Cloves
• Pepper – 1 tsp
• Salt – 1 tsp

Nut Mix:

• Walnuts – 2 Cups
• Thyme – 1 tsp
• Liquid Smoke – 1 tsp
• Soy Sauce - 1 Tbsp
• Smoked Paprika – 1 tsp
• Chilli Powder – 1 tsp
• Oregano – 1 tsp
• Rosemary – 1 tsp
• Pepper – 1tsp

• Mushroom – 600g
• Onions – 1
• Free From Lasagna Sheets
• Basil
• Tomato and Basil Sauce

Method;

1. Wash 5 courgette and peel into long strips. Brush oil over a griddle pan and heat up. Place the courgette slices on the griddle pan and cook until you get nice char lines. Set to the side and leave to cool
2. For you “cheese mix” places 900g of diced tofu into a food processor with all other ingredients and blend into a smooth paste. Quickly wash out the processor and add the walnuts and the remaining ingredients for the nut mix and blend until a thick dry pasta.
3. In a frying pan cook 600g of diced mushroom, ones they have shrunk in size and most of the water has evaporated, create a space in the middle to cook the onion. After 5 minutes add the nut mixture and stir together. Cook through for 5 minutes and leave to cool.
4. Line a loose bottom tin with the courgette, overlapping where you can. Once the whole area is covered begin your first layer of the tomato and basil sauce. Add your first layer of Free From Lasagne. Then top with the “cheese mix” then a layer of the nut and mushroom mix. Top with the tomato sauce then another layer of lasagne. Repeat one more time. Then on the top layer of the Lasagne sheet add the cheese mix and tomato sauce and mix together. Sprinkle with fresh basil and cover with foil and put in the oven at 180 degrees for 30 minutes.
5. After 30 minutes remove the foil and place back in the oven for 5 minutes. Remove and leave to cool for 5 minutes and serve.

Foot Long Sausage Roll

Foot Long Sausage Roll

Foot Long Sausage Roll

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Ingredients:

• Ready Rolled Puff Pastry
• 400g Sausage Meat
• 3 Chopped Garlic Cloves
• 1/2 Cup of Ground Almond
• 3tbsp Parsley
• 1/2 Cup of Chopped Dried Apricot
• 1 Cup Caramelised Onion
• Bottle of beer (optional)
• Sliced Gruyere Cheese
• 1 Egg
• 1tbsp Olive Oil

Method;

1. In a bowl mix together the sausage meat, garlic, parsley, ground almond and dried apricot. One mixed together loosen up with a splash of beer (optional)
2. Get out your pastry from the fridge 10 minutes before use. Then roll out the pastry on a floured surface and in the centre place a bed of caramelised onion, lay on top the sausage meat and create a funnel through the middle. Place in the funnel the cheese slices and cover with the remaining sausage meat mixture.
3. Beat an egg and egg wash around the edges of the pastry. Fold over one side on top of the sausage mixture, then fold the other side over so they are overlapping. Fold the ends in flip over and place on a baking tray lined with grease proof paper.
4. Egg wash the pastry (add beer if you'd like to the egg wash), and then decorate how you'd like.
5. Place in the oven at 180 degrees for 30 minutes or until nicely golden brown.