Directions:
- Heat oil in pan, add onion and garlic stirring until soft.
- Add meat and cook until browned.
- Add stock, sauces and puree. Bring to boil and simmer for 20 minutes.
- Stir through peas and conflour blended with water, bring to the boil and boil for 2 minutes until thickened.
- Cut 8 12cm circles from shortcrust pastry. Line 8 greased pie tins with pastry, lightly prick with a fork. Cover with non-stick baking paper and fill with rice to blind bake in 200°C oven for 8 minutes. (Place pie tins on baking sheets).
- Remove paper and rice and bake a further 6 minutes. Cool.
- Divide filling mixture amongst shells and then cut out 8 10cm rounds from the puff pastry.
- Brush edges of pies with egg and press pastry lids on top. Cut two slits on top to allow steam to escape. Brush tops with egg.
- Cook in 190°F oven for a further 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.93 Kcal (1017 kJ) | ||
| Calories from fat | 83.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.24g | 14% | |
|---|---|---|---|
| Cholesterol | 65.15mg | 22% | |
| Sodium | 367.27mg | 15% | |
| Potassium | 701.16mg | 15% | |
| Total Carbs | 18.74g | 6% | |
| Sugars | 5.44g | 22% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 22.37g | 45% | |
| Vitamin C | 9.3mg | 16% | |
| Iron | 2.7mg | 15% | |
| Calcium | 40.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 107.93 Kcal (452 kJ) | ||
| Calories from fat | 36.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.11g | 14% | |
|---|---|---|---|
| Cholesterol | 28.94mg | 22% | |
| Sodium | 163.18mg | 15% | |
| Potassium | 311.52mg | 15% | |
| Total Carbs | 8.33g | 6% | |
| Sugars | 2.42g | 22% | |
| Dietary Fiber | 0.86g | 8% | |
| Protein | 9.94g | 45% | |
| Vitamin C | 4.1mg | 16% | |
| Iron | 1.2mg | 15% | |
| Calcium | 17.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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