Wednesday, 17 February 2016
500 grams mince steak
1 cup water
3/4 packet french onion soup
1 tablespoon tomato paste
190 grams fire roasted peppers, drained and diced *
3/4 teaspoon hot chilli powder
2 tablespoon spicy red tomato sauce
1/2 teaspoon cholura hot sauce
small pinch salt
shredded tasty cheese
1 packet frozen puff pastry, thaw desired amount
brown and drain the mince steak.
return to pot and add the water, soup and tomato paste.
stir till boiling.
reduce heat and add the diced peppers, sauces and chilli powder.
simmer for 5 minutes and remove from heat. cool.
heat pie maker or heat oven to 190 c.
place pastry in pie maker/pie tins. place a spoonful of mix into pastry.
top with 1 tablespoon shredded tasty cheese, another spoon of meat, then a teaspoon of sour cream.
top with pastry and cook till golden.
(if making a large pie, 1/2 fill pastry with meat then a sprinkle of cheese then more meat and then about 1 tablespoon of sour cream stirred
through the last bit of meat.)
I serve mine with extra cheese and sour cream.
*I bought the peppers in a can. normal red capsicum is just as good. fire roasted peppers are
probably available in the deli section as well.