Peppered Mince Pie with Mushrooms
One of our favourite traditional family mince dishes. The topping is the lazy cooks secret pastry.
- Serves: 4 - 6
- Recipe Category: Meat beef, Traditional homegrown south african recipes
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Products in this recipe:
Seasoned Sea Salt Seasoning, Green Onion Seasoning, Beef Flavour Stock Powder, Garlic Pepper Seasoning, Ready to Serve Pepper Sauce
You Will Need:
Method:
Adjust the oven rack to the middle position.
Preheat the oven to 200 °C.
Warm a dry heavy based frying pan over high heat, add the oil and immediately the onion pre-seasoned with Green Onion Seasoning.
Stir-fry until the onion is nicely browned.
Add the mince and use a fork to break up the lumps, cooking until redness disappears.
Add mushrooms and just stir through to blend all the flavours.
Remove pan from the heat and add Stock Powder, Seasoning and the Pepper Sauce.
Stir to mix and dish into a rectangular medium size ovenproof dish (16 cm x 23 cm).
Measure the flour into a mixing bowl, add the baking powder and Seasoned Sea Salt and make a hollow in the middle.
Break the eggs in the hollow and beat them into the flour with a wire whisk.
Beat in the buttermilk.
Pour the batter over the mince mixture to coat evenly.
Bake for 35 - 40 minutes.
Delicious with fresh bread and a salad.
Alternatively serve with parsley potatoes and seasonal vegetables.
Variation:
For a milder flavour use Ready to Serve Mushroom Sauce instead of Pepper Sauce.
Peppered Mince Pie with Mushrooms
One of our favourite traditional family mince dishes. The topping is the lazy cooks secret pastry.
- Serves: 4 - 6
- Recipe Category: Meat beef, traditional homegrown south african recipes
-
Products in this recipe:
Seasoned Sea Salt Seasoning, Green Onion Seasoning, Beef Flavour Stock Powder, Garlic Pepper Seasoning, Ready to Serve Pepper Sauce
You Will Need:
Method:
Adjust the oven rack to the middle position.
Preheat the oven to 200 °C.
Warm a dry heavy based frying pan over high heat, add the oil and immediately the onion pre-seasoned with Green Onion Seasoning.
Stir-fry until the onion is nicely browned.
Add the mince and use a fork to break up the lumps, cooking until redness disappears.
Add mushrooms and just stir through to blend all the flavours.
Remove pan from the heat and add Stock Powder, Seasoning and the Pepper Sauce.
Stir to mix and dish into a rectangular medium size ovenproof dish (16 cm x 23 cm).
Measure the flour into a mixing bowl, add the baking powder and Seasoned Sea Salt and make a hollow in the middle.
Break the eggs in the hollow and beat them into the flour with a wire whisk.
Beat in the buttermilk.
Pour the batter over the mince mixture to coat evenly.
Bake for 35 - 40 minutes.
Delicious with fresh bread and a salad.
Alternatively serve with parsley potatoes and seasonal vegetables.
Variation:
For a milder flavour use Ready to Serve Mushroom Sauce instead of Pepper Sauce.