This is a great, easy recipe to make pies using mince you have done yourself! The flavours are fabulous and the pastry is a quick easy one to use, no need to rest it. Great for a weekend lunch. Enjoy. Eb x
- 250g Chorizo sausages, skin removed and roughly chopped
- 300g chicken breast diced
- 1 small onion
- ½ tsp fennel seeds
- 1 large garlic clove peeled
- 10g olive oil
- 1 heaped tsp smoked paprika
- 2 jarred roasted capsicum
- Pinch salt and pepper
Place chorizo into the bowl and chop on Speed 8 for 10 seconds. SET ASIDE.
Place chicken into the bowl and chop on Speed 8 for 10 seconds. SET ASIDE with chorizo.
Add onion, capsicum, fennel seeds and garlic to the bowl and chop on Speed 7 for 2 seconds. Add paprika and oil and saute for 5 minutes at Varoma Reverse Speed 1. Allow to cool slightly.
Add minced meats to the bowl and blend on Reverse Speed 4 for 10 seconds or until mix comes together. Set aside until ready to use. Clean the bowl thoroughly.
For the pastry.
Add 200g BOILED water and 170g butter chopped to the bowl and cook for 4 minutes at 100deg Speed 2.
Add 450g plain flour and a pinch of salt and mix on Speed 5 for 10 seconds.
Pastry will be hot so you can allow to cool for a bit but don’t leave it too long. It is easier to work with while warm.
Roll dough out into circles and place handfuls of the meat in the centre, then close over the pastry. Use an egg wash to help seal the pastry and brush over the top of the pastry for a golden brown finish. You can make them in Pastie shapes or even sausages rolls.
Place into 200 deg oven and bake until golden (approximately 30 minutes)