Steak ‘N’ Kidney Makes 8 pies
450g steak and kidney mix
2 tablespoons plain flour
1
/
2
teaspoon salt
1
/
4
teaspoon pepper
1 tablespoon oil
4 shallots, finely chopped
1
/
3
cup beef stock
Note: Steak and kidney mix is readily
available from the butcher.
1. Toss steak and kidney mix in flour.
2. Heat oil in a frypan and brown the steak
and kidney mix. Add the shallots and cook
for 5 minutes.
3. Add stock and simmer until liquid reduces
and thickens.
Recipe suitable to freeze.
Spicy Lamb Makes 8 pies
450g lamb, cut into 1cm cubes
1
/
4
teaspoon ground cummin
1
/
4
teaspoon ground coriander
2 tablespoons brown sugar
1 tablespoon dry sherry
2
1
/
2
tablespoons Worcestershire sauce
2
1
/
2
tablespoons fruit chutney
1
/
4
teaspoon chilli sauce
1. Heat a little oil in a frypan. Cook lamb,
cummin and coriander until lamb has
browned.
2. Reduce heat and add remaining ingredients.
Simmer until liquid reduces and thickens.
Hint: Left-over lamb roast can be used.
Recipe suitable to freeze.
Chicken and Vegetable Makes 8 pies
1 tablespoon butter or margarine
5 shallots, peeled and finely chopped
3 bacon rashers, rind removed and
finely chopped
200g button mushrooms, finely sliced
1 tablespoon plain flour
1 cup chicken stock
220g cooked chicken, finely chopped
150g cooked mixed vegetables
(e.g. carrot, zucchini, peas)
1 teaspoon mixed herbs
ground black pepper to taste
1. Heat a little oil in a frypan, add shallots
and bacon. Cook for 3 minutes.
2. Add mushrooms and cook for a further
3 minutes.
3. Reduce heat, gradually add flour and cook
for 2 minutes.
4. Add stock and bring to the boil, stirring
constantly.
5. Add remaining ingredients. Cook until
heated through.
Recipe suitable to freeze.
Fruit ‘N’ Nut Chicken Makes 8 pies
300g cooked chicken, finely chopped
1
/
2
cup dried apricots, finely chopped
1
/
2
cup walnuts, finely chopped
1
/
4
cup sultanas
2
1
/
2
tablespoons mayonnaise
1
/
4
teaspoon paprika
Combine all ingredients.
12
Recipes for pie fillings (cont).
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