The heat wave in Melbourne is finally over and it feels like Autumn. So much so that I need to fish out my gloves and beanie for the morning dog walk! With Autumn comes all those wonderful, hearty winter meals. Which includes Pies. Pies aren’t new to our diet, but the method of making them has improved since I attend the pie making course last year. The veloute sauce that I learnt to make that day is fantastic in pies, I mix it with a bit of no-tomato sauce and the flavour of our pies has changed. Today’s recipe uses my new little pie mold, but you can make your pies however you want – big or small.
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Individual Meat Pies
|Prep time||1 hour, 30 minutes|
|Cook time||30 minutes|
|Total time||2 hours|
|Allergy / Intolerance||Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates|
|Suitable for||Amines Challenge, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - Low Chemical / Failsafe|
|Meal type||Lunch, Main Dish|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Hot|
- 300ml veloute made with vegetable stock and cream, thick (Refer to recipe)
- 500g mince (beef/lamb/chicken or pork (amines))
- 6 sheets butter puff pastry
- 3 spring onions (finely chopped)
- 1 teaspoon minced garlic
- 1 tablespoon rice bran oil
- 1/2 cup no-tomato sauce (Refer to recipe)
- 1 egg, lightly beaten, or milk (for brushing)
Low Chemical / Failsafe, Amines if using pork
Veloute is a sauce made from stock, the recipe can be found here. I left out the cream for this recipe.
The no-tomato sauce recipe can be found here.
Voted! And yummy recipe. 🙂