Masie's Pastie

These pasties are delicious , filling, cheap and easy to make.  They can be made the day before needed or part made several days before needed and put together on the day.  All the main ingredients can be purchased at the Farmers'  market.  Skirt Steak or Oyster Blade are the meat of choice.  They can be made without meat.
Maisie always included a swede,  potato and onion.  I like to add a carrot, parsnip and some peas for colour. I also add plenty of Black Pepper and salt to taste.
I serve it with Bess' Tomato Sauce or Sweet Chilli sauce.

Select one of each of the vegetables you wish to use, (2 potatoes).  Dice into 1 cm. cubes.
Par freeze the meat and cut into small thin strips.
Place all in a large Microwave safe dish and Microwave on high for 10 mins.
Add a handful of frozen or fresh peas.
Stir through 1 dessertspoon of Gravox
Allow to cool.

Sour Cream Pastry
This recipe is based on Maggie Beer's recipe.
200g chilled butter
250g plain flour

Rub butter into flour until it resembles breadcrumbs.
Stir in 120g, sour cream,  until it comes together.
Pat into a flat disc , wrap in plastic, and refrigerate for at least 20 mins.
Roll out into a large rectangle,  (or 6 bread and butter size circles) when ready to use .
Place the pastry on a large baking tray,  fill with cooked , cool vegetables.
Pull side up to form a ridge along the top.
Brush with egg wash,  and make slits along each side.
Bake in a preheated hot oven, 200 o C,  until nicely brown. (25/30 mins)
This will make 6 large serves.

If you don't wish to make the pastry use Butter Puff Pastry.

The Oyster Blade Steak for this recipe was bought from MEADOW VALE.
The vegetables were bought from Spring Creek Organics.

Middle Eastern Pizza.

This recipe is also posted on .forumthermomix




This pizza has a home made base and a lamb topping with a Middle Eastern flavour. The  minced Lamb was purchased from HOLLYBURTON  ORGANIC LAMB, The Lamb cost $5 and this made 5 Pizzas.  The ingredients for the 5 bases  ,  cost $1.50 for the lot.  So that is $1.50 for the main ingredients for each Pizza.
Base.
Mix together in a large bowl and then knead in the bowl for about 20 times. Mix should be soft and a little sticky.  If very sticky,  add a little more flour.

520 g,  Bakers or bread flour
3 heaped teaspoons of dry yeast
1 teaspoon of each salt and sugar
340 g. warm water.
1 Tablespoon of plain yoghurt
2 tablespoons of olive oil.

Cover with plastic and leave in a warm place to double. This may take up to 1 hour.
( Make the meat topping while the dough is rising)
When dough has doubled,  tip on to a well floured bench and knead again ,  about 10 times.
Divide into 5 even pieces and cover with a damp cloth.

HEAT OVEN OR BBQ TO 220/250 o

Meat topping
2 Tablespoons of Olive oil
1 medium brown onion, chopped fine
1 clove garlic, chopped fine
300/500g of minced lamb or beef.
1/4 teaspoon of cayenne pepper
2 teaspoons of Cumin
1/2 teaspoon of cinnamon
1 cup of beef or chicken stock
300g of fresh or tinned tomatoes
1/3 cup of pine nuts, toasted
1/4 cup of flat leaf parsley, chopped
1/3 cup of fresh mint , chopped
1 cup of greek style yoghurt
Sumac

Cook onion and garlic in oil for 5 mins.in large frying pan
Add Minced meat and cook until no red meat shows
Add spices, stock and tomato and gently cook until most of the moisture has evaporated.
Add all of the parsley and 1/2 the mint, and pine nuts
Add salt and pepper to taste.
Set aside to cool.

Roll each shape into a large oval using flour as needed. It is easier to handle if base is rolled onto baking paper.  Fill with 1/5 of filling to within 1 1/2 cm from edges. Slide into oven, BBQ or into Pizza machine. Pizza machine will take 5 mins,  once it is heated up.  BBQ and oven will vary depending on how hot they are and if a baking stone is used.  10 to 15 mins is usual.
 remove from oven and place spoon fulls of yoghurt and sprinkle with Sumac and remaining mint..

The subsequent pizzas can be made  while the next one is cooking.