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Beef and vegetable pies

Serves: 6 (see note, below)
Time to make: 3 hrs 10 mins , 2 1/2 hrs for filling plus 40 mins to assemble

Beef and vegetable pies
  • Ingredients

  • Nutrition Info.(per serve)


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Serving suggestion

Serve with salad or steamed vegetables.

Variations

  • Use healthier pie bases: This can be done in several ways. Use less pastry by rolling it very thinly or having an open-top pie. Make your own pastry using less (heart- friendly) fat or use filo pastry with just a light spray of oil between layers. Alternatively, think beyond pastry to scone, bread or rice-based crusts.
  • Use healthier fillings: This means using lean meat, adding lots of vegetables and/or legumes, using lower-salt ingredients and minimum fat or oil in preparation.

HFG tip

  • Gluten-fre​e pastry: A delicious light scone-style pastry that also works well as a pizza base. Mix 2 cups warm mashed potato with 1 tablespoon olive oil, 1 egg, 1 teaspoon gluten-free baking powder and enough gluten-free flour (approx 1 1/2 cups) to make a firmish dough. Cover and refrigerate for at least 30 minutes before rolling out. For easy rolling and transfer, roll between layers of plastic wrap.
  • Wholeme​al pastry: Sieve 1 1/2 cups plain flour, 1 1/2 cups wholemeal flour and 1/4 teaspoon salt into a mixer. Add 100g reduced fat spread and process to a fine crumb. Alternatively, rub spread into flours and salt until mixture resembles fine breadcrumbs. Add lukewarm water until it can be moulded into a ball. Wrap in plastic wrap and leave to cool for 30 minutes in the fridge. Leave at room temperature for 10 minutes or warm a little in microwave before rolling out.

Photographer: Melanie Jenkins
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