Monday, October 31, 2011

Meat Pie




  • 40ml (2 tbs) vegetable oil
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 2kg beef mince
  • 8 tbs plain flour
  • 750ml (3 cups) beef stock
  • 8 tbs tomato puree
  • 100ml (5 tbs) Worcestershire sauce
  • 40ml (2 tbs) soy sauce
  • 2 tsp dried mixed herbs
  • 4 sheets puff pastry
  • 4 sheets shortcrust pastry
  • 2 eggs, beaten
  • Tomato sauce, to serve


  • Heat the oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes, stirring to prevent it from catching. Add the garlic and beef and cook for a further 15-20 minutes until the meat has completely browned. Stir in the flour, then add the stock, tomato puree, Worcestershire sauce, soy sauce and dried herbs. Partially cover and cook for 20-25 minutes, stirring occasionally to break up any lumps. Set aside to cool completely. Preheat the oven to 190°C.



Cut each pastry sheet into four equal squares, then use the shortcrust pastry squares to line the base and sides of the tart pans (you may need to stretch the pastry slightly to make sure the inside of the pan is completely covered. Add the meat filling, then top with the puff pastry squares, pressing the edges well together. Use a sharp knife to trim any excess pastry, then use your thumb and forefinger to pinch the edges together to seal. Brush each pie with the egg and transfer to 2 large baking trays. Bake in the oven for 25 minutes until cooked and golden. 
Serve with tomato sauce.

Saturday, October 15, 2011

Smore Cupcakes



Chocolate Cupcakes

125g dairy-free spread
100g dark eating chocolate
3/4 cup of soy milk
3/4 cup of caster sugar
1 1/2 cups of self-raising flour
2 tablespoons cocoa powder
2 eggs

Place 12 cupcake liners in a cupcake pan. Preheat oven to 180
Melt spread,chocolate, milk and sugar over a low heat, until smooth. Take off heat and, let mixture cool for 10 minutes. Whisk in flour and cocoa. Add eggs. It will be lumpy at first but keep whisking until smooth.
Fill each cupcake liner halfway and bake for around 25 minutes.  Allow to cool and ice.





Marshmallow frosting

4 large egg whites
1 cup sugar
Juice and zest of one lemon
2 teaspoons pure vanilla extract

In a heatproof bowl of an electric mixer, place egg whites, sugar, vanilla and lemon. Set over a saucepan of simmering water. Whisk the mixture constantly until the egg whites are warm to the touch and the sugar is dissolved, 3 to 4 minutes.Transfer the bowl to electric mixer, fitted with the whisk attachment. Starting on low speed, gradually increasing to high, beat until the mixture is stiff and glossy peaks form (5 to 7 minutes).Use immediately, as the marshmallow frosting will continue to stiffen. Pipe onto cupcakes, and lightly toast with a blow torch.