Mains

Beef Party Pies
makes 24

1 tablespoon vegetable oil
1 medium brown onion, chopped finely
450g beef mince
2 tablespoons tomato paste
2 tablespoons worcestershire sauce
2 tablespoons powdered gravy mix, prepared
3/4 cups water (180ml)
3 sheets ready-rolled shortcrust pastry
1 egg, lightly beaten
2 sheets ready-rolled puff pastry

1. Heat oil in large frying pan; cook onion, stirring, until onion softens. Add the beef, cook, stirring, until beef changes colour. Add paste, sauce and blended gravy powder and the water. Bring to the boil. Stir. Reduce heat and simmer for about 10 minutes or until slightly thickened. Allow to cool.
2. Preheat oven to 200C. Grease two 12-hole deep flat-based patty pans.
3. Cut 24 7cm rounds from the shortcrust pastry, press into the panholes. Divide beef mixture (cooled) among pastry cases. Brush edges with a little of the egg.
4. Cut 24 6cm rounds from puff pastry, top pies with them as lids. Press edges firmly to seal, brush lids with remaining egg. Cut a small slit in the top of each pie.
5. Bake for about 20 minutes or until browned lightly. Stand the pies in the tray for 5-10 minutes before serving.

Emmalina’s Super Easy Chow Mein

Mince, around 500g
1 tablespoon curry powder
1 packet Continental Chicken Noodle Simmer Soup (powdered chicken noodle soup)
2 cups frozen peas, carrots, corn
2-3 cups rice
1/4 cabbage
3 cups boiling water

1. Brown mince in a frying pan
2. Tip in the uncooked rice, soup mix, frozen vegetables, curry, cabbage and water
3. Stir until mixed well
4. Boil for 10-15 minutes or until thickened
5. Simmer on low for half an hour