August Recipes – Pies

1 August 2019




Roasted Pumpkin & Feta Mini Pies


350g pumpkin, peeled, cut into 1cm cubes

2 teaspoons olive oil

3 sheets frozen puff pastry, thawed

2 eggs

100ml light thickened cream

100g low-fat feta, crumbled




Step 1

Preheat oven to 200°C. Grease two 12-hole muffin pans. Place pumpkin on a baking sheet lined with baking paper. drizzle with oil and season. Roast for 20 minutes or until cooked.


Cut 20 rounds from the pastry sheets using a 6.5cm cutter. Press into muffin holes to cover base and a little of the sides. Whisk eggs and cream together. Divide pumpkin among rounds, top with 1 teaspoon of egg mixture, then sprinkle with feta. Bake for 15-20 minutes until golden. Cool slightly, then turn out.



Classic Key Lime Pie


200g wheatmeal or Granita biscuits

1/4 cup ground almonds

1 tablespoon caster sugar

100g butter, melted

4 eggs, lightly beaten

395g can condensed milk

2/3 cup (160ml) cream

Zest and juice of 4 limes



Step 1

Preheat oven to 170°C. Line base of a 20cm springform tin with baking paper.


Step 2

Process biscuits until fine crumbs. Add almonds, sugar and butter, process until combined. Press mixture firmly into the base and 3cm up sides of tin. Refrigerate.


Step 3

Whisk eggs, milk, cream, lime rind and juice until smooth. Pour into biscuit crust.


Step 4

Place on tray and bake for 40-45 mins or until set. Cool. Serve with extra lime slices.



Beef Stroganoff & Potato Pie



2 sheets ready rolled shortcrust pastry

500g diced gravy beef

1 tablespoon oil

1 brown onion, chopped

2 garlic cloves, crushed

250g mushrooms, halved

1 cup (250ml) beef stock

1/4 cup (70g) tomato paste

1/4 cup (65g) sour cream

1/2 cup chopped fresh continental parsley


450g potatoes, peeled

50g butter, chopped

1/2 cup milk, warmed



Step 1

Preheat oven to 220C. Line 4 x 9 1/2 cm (base) pie dishes using 2 sheets ready rolled shortcrust pastry, overlapping and cut to fit. Line the base with non-stick baking paper and fill with rice. Bake 10 minutes. Remove paper and rice. Bake 10-15 minutes or until golden.

Step 2

Brown gravy beef in 1 tablespoon oil in a large saucepan. Remove.

Step 3

Saute onion, garlic cloves and mushrooms. Return beef to pan. Add beef stock. Simmer, covered, for 1 hour.

Step 4

Meanwhile, make mashed potato: Place potatoes in a medium saucepan. Cover with water and bring to the boil over high heat. Boil for 15-20 minutes or until tender. Drain well. Return to pan with butter and milk. Using a potato masher, mash potatoes until smooth. Season.

Step 5

Add tomato paste to beef mixture and simmer for 30 minutes. Stir in sour cream and chopped fresh continental parsley. Spoon into cases. Top with mashed potato. Fluff up top with a fork. Bake for 15-20 minutes or until golden and hot.




Heavenly Banoffee Pie



1 x 250g pkt granita biscuits

125g butter, melted

2 bananas

1 x 300ml ctn double cream


1 x 395g can Sweetened Condensed Milk

70g (1/3 cup, firmly packed) brown sugar

50g butter



Step 1

Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Divide the biscuit mixture among six round 8cm (base measurement) fluted tart tins with removable bases. Use the back of a metal spoon to firmly press the biscuit mixture over the base and side of each tin. Place in the fridge until required.

Step 2

To make caramel filling, place condensed milk, sugar and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 10-12 minutes or until caramel thickens (do not boil).

Step 3

Pour the hot caramel evenly among biscuit bases. Cover with plastic wrap and place in the fridge for 1 hour to chill.

Step 4

Peel and thinly slice bananas, and arrange over the caramel filling. Top pies with a dollop of cream and serve immediately.