Recipe for Italian potpies – scrumptious steak mince, tomatoes and carrots, topped with a parmesan and rosemary dough crust
1/4 onion – peel & chop finely
1/2 carrot – peel and chop finely
1/2 clove garlic – crush, peel & chop finely
125g steak mince
1/4 tin chopped tomatoes
1/2 tbsp tomato paste
1/2 tsp sugar (from your pantry)
3g fresh basil – chop
1/4 cup flour
15g parmesan – grate finely
1/2 tsp baking powder
1/8 tsp dried rosemary
1 tbsp butter (from your pantry)
1/8 cup milk (from your pantry)
olive oil, salt & pepper (from your pantry)
Preheat oven to 200⁰C.
Prepare all ingredients as indicated above. Melt the butter and set aside.
Place a few glugs of olive oil in a frying pan over medium heat. Add the onion, garlic, carrots and freshly ground salt and pepper. Cook, stirring occasionally, for about 5 minutes. Add the steak mince. Break up the mince with a wooden spoon and stir fry for about 4 minutes until just brown. Add the chopped tomatoes, tomato paste, sugar, chopped basil and stir until it starts to bubble. Reduce the heat to low and leave to simmer (boil gently) for about 5 minutes while you make the dough topping.
In a bowl, mix together these ingredients: flour, parmesan, baking powder, dried rosemary and a little salt. Now make a well in the centre of the flour mixture and pour in the milk and melted butter. Stir until the dough binds together in a ball.
Spoon meat mixture into a single-serving ramekin (small ovenproof dish – about 10cm diameter). Form the dough portion into a round “lid” just big enough to fit on top of the ramekin and drop it on top of the mince. Place the ramekin on a baking sheet and put into the preheated oven to bake for 10 to 12 minutes. The dough crust should be nicely browned and when you put a fork into it, it should come out clean.
To serve, place the ramekin on the plate.
YOU MIGHT ALSO LIKE