Recipe – Australian Meat Pie For Two

Australian style meat pies have a long history and are a welcome sight on most any table.  These meat pies are a hearty and flavorful main dish, which require minimal effort to make.   

Australian Meat Pie For Two Ingredients

US                                                              Metrics:

1 sheet frozen puff pastry                      1 sheet frozen puff pastry

1 sheet frozen shortcrust pastry             1 sheet frozen shortcrust pastry

½ lb. sirloin steak, cut into small cube     226 gr sirloin steak

2 cloves garlic, chopped                       2 cloves garlic

1 tbsp tomato paste                              1 tbsp tomato paste                     

1 sprig fresh rosemary                          1 sprig fresh rosemary

¼ cup red cooking wine                        60 ml red cooking wine

½ cup beef stock                                 118 ml beef stock

2 tbsp Worcestershire sauce                  2 tbsp Worcestershire sauce

Pinch of salt                                       Pinch of salt

Pinch of pepper                                   Pinch of pepper

oil for frying                                      oil for frying

1 egg yolk, beaten                               1 egg yolk, beaten

Australian Meat Pie For Two Directions

  • Preheat oven to 350°F
  • Heat oil in a saucepan and sauté garlic for a few minutes until they are a little brown, add the cubed steak and brown for 4-6 minutes.
  • Add the tomato paste, rosemary, beef stock, red wine, Worcestershire sauce and simmer for 45 minutes. Season with salt and pepper to taste.
  • Place the shortcrust pastry on the floured working surface. Cut the pastry slightly larger than the pie base. Place the shortcrust pastry inside the greased 6” x 8” pie dish.
  • Place the puff pastry on the working surface. Cut the puff pastry the same size as the pie dish top. This will be the ‘lid’ of your pie dish
  • Fill the pie with the cooked steaks, cover the top with the puff pastry. Using your fingers, gently press the edges to seal. Cut the excess dough and brush the puff pastry with egg yolk
  • Bake for 30 minutes until golden brown.

Servings

  • This recipe makes two servings

Recipe – Pork Pot Pie For Two

This pot pie is a nice, high protein, comfort food recipe perfect for cooking in cooler weather.  This recipe has beans and two kinds of meat to make the pot pie filling and nutritious.

Pork Pot Pie For Two Ingredients       

US                                                     Metrics:

¼ lb. pork ribs, cut into small cubes             113 gr pork ribs

¼ lb. salami, cut into small cubes                 113 gr salami

1/2 cup dried kidney beans                          100 gr dried kidney beans

1 stalk of celery, sliced                                 1 stalk of celery

2 cloves of garlic, finely minced                   2 cloves of garlic

1 carrot, roughly chopped                            1 carrot

1 tbsp ketchup                                             1 tbsp ketchup

¼ cup red wine                                            60 ml of red wine

½ tsp ground cumin                                     ½ tsp ground cumin

1 tsp paprika powder                                   1 tsp paprika powder

 2 cups of water                                           473 ml of water

1 tsp beef powder                                        1 tsp beef powder

1 sprig of fresh rosemary                             1 sprig of fresh rosemary

1 russet potato, cut into small cubes             1 russet potato

1 tsp dried parsley                                       1 tsp dried parsley

1 sheet puff pastry, thawed                          1 sheet puff pastry

1 egg yolk, beaten                                       1 egg yolk, beaten

Pinch of salt                                                Pinch of salt

Pinch of pepper                                           Pinch of pepper

Pork Pot Pie For Two Directions

  • Add kidney beans in a large bowl, wash and soak in 2 cups of water overnight in the refrigerator. In the morning, drain and set aside.
  • Season pork ribs with salt and pepper, then brown them in oil over medium-high heat in a medium pot. Remove from heat and set aside
  • Add the salami to the pot, sauté for 2 minutes then add celery, garlic, and carrot. Continue sautéing until the vegetables have softened.
  • Add ketchup, red wine, and continue to cook for 2-3 minutes until the mixture starts to boil. Add cumin, paprika powder, beef powder, and water. Return to boil then add browned ribs, salami, potato, rosemary, and dried parsley.
  • Cover the pot and simmer for about 2 hours or until the short ribs are tender. Remove from heat.
  • Preheat the oven to 375F
  • Transfer the stew to 2 individual casseroles or ramekins, evenly divided to 2 portions. Drape a sheet of puff pastry over the sides of the casserole. Trim away any excess dough.
  • Brush the top of the puff pastry with egg. Bake in the oven for 12-15 minutes or until the pastry is golden brown.

Servings

  • Makes two individual servings

Mexican Style Riced Cauliflower

This Mexican-style rice, fire recipe is one we typically prepare on the weekends and use as a side dish in our weekday lunches. However, we frequently use on the site for dinner as well. Find the recipe easy to fix and because we are not terribly fond of tomatoes sauce or tomato paste we have reduced the total amount of tomato paste you might see in some other recipes.

Mexican Style Riced Cauliflower Ingredients

  • 2 pounds of rice cauliflower (fresh or frozen)
  • 1 tablespoon chili powder
  • 1 tablespoon sun-dried tomato paste or regular tomato paste
  • 1 teaspoon paprika
  • 4 cloves garlic finely minced
  • 1/2 teaspoon of cumin powder
  • ½ teaspoon white pepper
  • 2 tablespoons sesame seed oil or olive oil
  • 1 cup diced carrots
  • ½ cup diced onion
  • 1 small chili pepper minced (optional)
  • 1 14 ounce can of kidney beans (optional)
  • 1 cup baby or petite peas (fresh or frozen)
  • ¼ cup minced cilantro (optional)

Mexican Style Riced Cauliflower Directions

  • first, gather all your ingredients
  • clean and dice your carrots onions and other vegetables you may use
  • open drain and rinse your kidney beans and allow them to drain as dry as possible
  • in a large nonstick pan add your oil and for heat on medium setting
  • once hot but not smoking, add carrots and cook for a couple of minutes and tell nearly tender
  • add onions and cook until translucent
  • add cauliflower and cook for two minutes and Terrell thought throughout
  • add all other spices and ingredients except the baby peas, kidney beans, and cilantro
  • heat for another couple of minutes during until all ingredients are well combined.  At this point, the cooking cauliflower rice should have a reddish color.
  • Cook for two more minutes, add baby peas, kidney beans, and cilantro stir thoroughly turn off the heat and remove from burner.
  • At this point, you may serve hot as a dinner side or allow the cauliflower to cool off and stored in a refrigerator for use at a later time.

Cook’s notes

  • I usually add a couple of teaspoons of sodium free chicken bouillon, but this is a strictly optional item, and I don’t always add the bouillon.
  • When working with frozen rice cauliflower, I typically cook each pound separately for about three minutes each to the point that they are not frozen any longer before beginning.
  • While adding the kidney beans is strictly optional, it does bring up the protein level of the riced cauliflower some, and it adds character.
  • I frequently use frozen peas, but I do rinse them in some cool water and allow them to dry, before adding them to the cooking cauliflower
  • Adding chili is purely optional; however, we typically add some finely chopped poblano pepper, or half heat jalapeno, or my wife’s favorite a small Sereno chili.

Prep Time

  • 5 mins

Cook Time

  • 8 – 10 minutes

Total Time

  • 15 minutes

Related Reference

Zucchini Casserole Recipe

Here is a nice dinner dish which will use up some of those zucchinis and or summer squash from your vegetable garden.   

Zucchini Casserole Ingredients

  • Chicken breast- 400 gr (14 oz)
  • Zucchini- 1 kg (35 oz)
  • Cheese – 100 gr (3,5 oz)
  • Sour cream – 4 tbsp
  • 2 Eggs
  • 2 Small or 1 Medium Onion
  • Seasoning – optional
    • 1 teaspoon paprika
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon white pepper

Zucchini Casserole Direction

1. Wash zucchini and grate. (I recommend wringing zucchini with your hands to get rid of excess liquid).
2. Onions clean and cut into small cubes. Fry until soft.

3. Chicken breast cut into small pieces. Add 2 tablespoons of sour cream and spices to taste. Stir and leave to marinate.

4. In grated zucchini add eggs and fried onions. Stir and add spices to taste.

5. Marinated chicken mix with zucchini. Put in a form oiled. The surface of the casserole smear the remaining sour cream and sprinkle with grated cheese.

6. Bake for 30-40 minutes at 180C (350F).

Related References

SKILLET SUMMER SQUASH

This is a quick and easy stovetop recipe side dish for zucchini and or summer squash.

Skillet Summer Squash Ingredients

  • 1 Packet Sodium free chicken bouillon (optional)
  • 1 tablespoon Sesame seed oil or olive oil
  • 2 medium green zucchinis
  • 2 medium yellow zucchinis or yellow summer squash
  • Salt and pepper to taste (optional)
  • Sprinkle with Feta cheese crumbles or grated Parmesan Cheese (optional)

Skillet Summer Squash Directions

  • Wash, trim of the ends of the zucchinis and summer squash, and dice
  • Mix the squash together until thoroughly combined
  • Add chicken bouillon and mix a little more
  • In a large nonstick skillet add oil and heat on medium-high until hot, but not smoking
  • Add the squash in an even a layer as possible (it should sizzle as it hits the skillet)
  • Do not stir for 2-3 minutes until the summer squash shows some browning on the bottom
  • Stir the squash, and let the zucchini continue to cook
  • Stirring every couple minutes, until the squash is tender to your liking, about 8 minutes.
  • Season to taste and top with cheese if desired.
  •  Serve immediately.

Cook’s Notes

  • If using Feta cheese (my personal choice), sample the squash with cheese added before adding salt
  • Do not overcook or the summer squash will become soupy. If this happens drain of the excess liquid, season, and serve immediately.
  • While this recipe calls for yellow and green squash, either color will taste just as good, if you don’t happen to have both colors.

Servings

  • This recipe makes about six servings

Prep Time

  • 10 Minutes

Cook Time

  • 10 Minutes

Total Time

  • 20 Minutes