Wednesday, 29 July 2015
O.M.G. PIES with chilli tomato sauce
1 kilo minced steak
1 kilo potatoes
1 1/2 packets (60 grams) french onion soup mix
1 1/2 cups water
2 tablespoons tomato paste
12 rashers short cut bacon
2 medium onions, sliced
6 eggs, beaten
1 1/2 - 2 cups grated tasty cheese
5 sheets frozen puff pastry, thawed
boil potatoes in salted water till soft.
drain and mash with a little milk and butter. cool.
in a medium sized pot, brown mince. drain off fat. add the french onion soup, water and tomato paste. stir till thickened and boiling.
remove from heat and cool.
preheat oven to 180 c. spray 2 pie dishes with cooking spray.
lightly fry the onion, put aside.
lightly fry half the beaten egg swirling to make a circle about the size of the pie dish. put aside. repeat with other half.
lightly fry the bacon. put aside.
line the bottom and sides of the pie dishes with pastry. use some of the 5th sheet if needed.
cover pastry bottom with half the mashed potato, then half the meat, then half the onion, then half the bacon, then one of the egg circles.
sprinkle the whole top with grated cheese.
cover with more pastry, using more of the 5th sheet if needed. crimp and trim edges. brush with some milk. repeat in other pie dish with rest of the ingredients.
cook for 20 -25 minutes or until golden brown and base is cooked. cover top with aluminium foil if needed until base browns.
serve with chilli tomato sauce.
1 cup tomato sauce
1/2 cup sweet chilli sauce.
mix till well combined.