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Savoury Christmas mince pies

<p>A darling old friend once asked how people made the mince taste so sweet in Christmas mince pies… the inspiration for this savoury version!</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoons olive oil</li> <li>1 onion, finely chopped</li> <li>1 tablespoon cumin seeds</li> <li>3 cloves garlic, crushed</li> <li>500g lamb mince</li> <li>⅓ cup dried apricots, finely chopped</li> <li>3 tablespoons finely chopped rosemary</li> <li>1 teaspoon ground cumin</li> <li>2 tablespoons flour</li> <li>½ cup lamb stock</li> <li>¼ cup red wine</li> <li>2 teaspoons Worcestershire sauce</li> <li>900g ready-rolled savoury shortcrust pastry</li> <li>1 egg</li> <li>1 tablespoon whole milk</li> <li>2 tablespoons sesame seeds (optional)</li> <li>½ cup good-quality apricot chutney</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Heat the oil in a large, heavy-based saucepan, add the onion and cumin seeds, season with salt and freshly ground black pepper and cook over a gentle heat for 10 minutes or until softened but not coloured. Add the garlic and cook for 2 minutes. Add the lamb mince and increase the heat to medium. Cook for 5 minutes, breaking up the mince with a fork.</li> <li>Add the apricots, rosemary and ground cumin and cook for another 5 minutes, stirring occasionally. Sprinkle in the flour and cook, stirring well, for 2 minutes. Add the stock, wine and Worcestershire sauce and mix to combine. Bring to a simmer and cook for another 20 minutes, stirring occasionally, then remove from the heat and cool completely.</li> <li>Preheat the oven to 200˚C and spray two 12-hole muffin tins with baking spray. Cut circles in the pastry 1cm larger than the diameter of the tops of the holes. Press into the tins and fill with the lamb mixture. Top with pastry lids or go wild decorating with pastry cut-outs.</li> <li>Whisk the egg with the milk and brush over the pies, sprinkling with sesame seeds if desired. Bake for 25 minutes or until golden. Serve with apricot chutney.</li> </ol> <p><em>Written by Sarah Tuck. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Tamara West/Stuff.</em></p>

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Bolognese stuffed eggplant

<p>A great alternative to having your bolognese with standard pasta, these stuffed eggplants are deliciously moreish.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 8</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>4 eggplants, halved lengthways</li> <li>1kg bolognese sauce (make our <span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/02/easy-bolognese-sauce/">easy bolognese sauce here</a></strong></span>)</li> <li>½ cup parmesan cheese</li> <li>2 tablespoons olive oil</li> <li>Salt and pepper to season</li> <li>Fresh oregano leaves to garnish</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Preheat oven to 180°C.</p> <p>2. Scoop out flesh from eggplant halves leaving a one centimetre border.</p> <p>3. Chop eggplant flesh and mix into bolognese sauce. Divide mixture evenly among eggplant halves.</p> <p>4. Place eggplants in baking dish. Sprinkle cheese on top, drizzle with olive oil and season with salt and pepper.</p> <p>5. Bake in oven for 40 minutes or until tender and golden on top. Serve with oregano leaves. </p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2014/12/homemade-baked-beans/" target="_blank">Homemade baked beans</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/01/sausage-rolls/" target="_blank">Scrumptious sausage rolls</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/02/grilled-chicken-schnitzel/" target="_blank">Grilled chicken schnitzel</a></strong></em></span></p>

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Curried mince pie

<p>This lightly curried pie is meaty and dense, and best cooked long and slow to develop the flavours. I usually make this dish a day ahead − the mince one day, then the assembly the following day. If I’m going down a nostalgic route, I serve it with peas and mashed potatoes, otherwise it’s leafy greens with a sharp dressing.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6-8</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 tablespoon oil</li> <li>1 cinnamon quill</li> <li>1 onion, chopped</li> <li>2 cloves garlic, chopped</li> <li>3cm piece ginger, grated</li> <li>1kg beef mince</li> <li>1 tablespoon ground cumin</li> <li>1 tablespoon ground coriander</li> <li>2 teaspoons turmeric</li> <li>2 teaspoons curry powder</li> <li>Good pinch of chilli flakes</li> <li>2 tablespoons flour</li> <li>½ cup tomato passata</li> <li>1 ½ cups beef stock</li> <li>1 teaspoon salt</li> <li>2 sheets shortcrust pastry</li> <li>1 egg, lightly beaten with a few tablespoons of water</li> <li>1 sheet butter puff pastry</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat the oil in a wide saucepan and add the cinnamon quill, onion, garlic and ginger.</li> <li>Fry gently for 5-10 minutes until softened. Add the mince and cook, breaking up any lumps, until the meat has browned. Add the cumin, coriander, turmeric, curry powder, chilli flakes and flour. Cook for 1-2 minutes, then add the passata, beef stock and salt.</li> <li>Bring to a boil, then simmer for 40 minutes. Remove the cinnamon quill. Set aside to cool before using. This can be made a few days ahead.</li> <li>Preheat the oven to 180°C.</li> <li>Put one sheet of shortcrust pastry on top of the other and roll out to 3mm thickness. Line the base and side of a 28cm cake or tart tin, allowing for a little overhang. Use some of the overhang to patch any gaps if necessary.</li> <li>Fill with the cooled mince, brush the edge of the shortcrust with egg wash, then top with the puff pastry. Crimp the edges, brush with egg wash and cut a couple of slits into the pastry top to allow steam to escape. Bake for 45-50 minutes or until the pastry is golden.</li> </ol> <p>What’s your favourite flavour of pie? Do you have the perfect recipe to make it? Share it with us in the comments below.</p> <p><em>Written by Ginny Grant. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/chicken-and-vegetable-winter-pie/"><span style="text-decoration: underline;"><em><strong>Chicken and vegetable winter pie</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/beef-and-spinach-filo-pies-with-mint-yoghurt/"><span style="text-decoration: underline;"><em><strong>Beef and spinach filo pies with mint yoghurt</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/04/shepherds-pie-sweet-potato-topping/"><strong><span style="text-decoration: underline;"><em>Shepherd’s pie with sweet potato topping</em></span></strong></a></p>

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Macadamia fruit mince Christmas tarts

<p>If you’re looking to cook with your grandchildren you can’t do better than this one for macadamia fruit mince Christmas tarts. Delicious and fun to make!</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 12</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong> </span></p> <p><strong>Fruit mince</strong></p> <ul> <li>3 small green apples, peeled, cored, cut into small pieces</li> <li>1/2 cup (60g) raisins or sultanas</li> <li>1/4 cup (30g) cranberries</li> <li>1/2 teaspoon ground cinnamon</li> <li>1/4 teaspoon ground mixed spice</li> <li>1/4 teaspoon ground ginger</li> <li>1 tablespoon orange zest plus juice of 1 orange</li> <li>1/2 cup unsweetened apple juice</li> <li>1/4 cup dark brown sugar</li> <li>2 tablespoons of brandy or rum</li> <li>2 tablespoons raw macadamias, coarsely chopped, roasted</li> </ul> <p><strong>Pastry</strong></p> <ul> <li>2/3 cup macadamias</li> <li>125g cold unsalted butter</li> <li>2 tablespoons caster sugar</li> <li>2 cups plain flour</li> <li>1 teaspoon cinnamon</li> <li>2 tablespoons iced water</li> <li>12 raw macadamia halves, extra</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>For the fruit mince, combine all ingredients in a saucepan, except for the brandy or rum and the macadamias. Bring to the boil, reduce heat to low and simmer for 30 minutes, stirring occasionally, until the apples are soft and the mixture is thick.</li> <li>Stir in the brandy or rum and macadamias and allow to cool completely. Set aside.</li> <li>For the pastry, place macadamias, butter, sugar, flour and cinnamon in a food processor and process until the mixture forms coarse crumbs. Add iced water and pulse until it forms a ball.</li> <li>Remove dough from the food processor and gently shape into a flat disc. Wrap in baking paper or plastic wrap and refrigerate for 15 minutes.</li> <li>Preheat oven to 150°C. Grease and line the base of 12 muffin cup moulds with circles of baking paper.  Working in 2 batches, roll out half the pastry between 2 sheets of baking paper until 2mm thick. Gently place in the freezer for 5 minutes to cool. This will make the pastry easier to cut. Remove from freezer.</li> <li>Using an 8cm round pastry cutter or upside-down glass, cut 6 circles out of the pastry. Using a small star cutter, cut 6 stars. Gently press each pastry circle into muffin moulds.</li> <li>Repeat with remaining dough. Place in the fridge to rest for 15 minutes.</li> <li>Fill each pastry lined muffin mould with 1 tablespoon of fruit mince and place a pastry star on top.  Place a half macadamia in the middle of each star.</li> <li>Bake for 25-30 minutes, or until golden.</li> <li>Allow to cool for 10-15 minutes before gently removing to a wire rack to cool completely.</li> </ol> <p>Recipe courtesy of Australian Macadamias – <strong><a href="http://www.australian-macadamias.org/consumer/en/taste/recipes" target="_blank"><span style="text-decoration: underline;">visit their site for more yummy food ideas.</span></a></strong> </p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/apricot-biscotti-trifle/"><strong>Apricot biscotti trifle</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/baked-vanilla-and-spice-cheesecake-with-coconut-topping/"><strong>Baked vanilla and spice cheesecake with coconut topping</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/chocolate-macadamias-pavlova-stack/"><strong>Chocolate macadamias pavlova stack</strong></a></em></span></p>

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Fruit mince pies

<p>Christmas wouldn’t be complete with out some fruit mince pies. Luckily Anne Taylor shares this fab recipe that has gorgeous star tops for the pies. Very festive indeed.</p><p><strong>Makes:</strong> 20</p><p><strong>Preparation time:</strong> One hour</p><p><strong>Cooking time:</strong> 25 minutes</p><p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p><ul><li>750 g seeded raisins</li><li>125g mixed peel</li><li>1kg cooking apples</li><li>375g currants</li><li>250g sultanas</li><li>185g shredded suet</li><li>½ teaspoon mixed spice</li><li>4 tablespoons lemon juice</li><li>Finely grated rind of 2 lemons</li><li>3 cups sugar</li><li>6 tablespoons rum, brandy or sherry</li></ul><p><em>Pastry</em></p><ul><li>4 cups of self raising flour</li><li>250g butter</li><li>1 egg separated</li><li>¾ cup of milk&nbsp;</li></ul><p><strong><span style="text-decoration: underline;">Method:</span></strong></p><ol><li>Finely chop or mince the raisins and peel. Peel core apples and chop or mince the apples (do this in my kitchen wiz).&nbsp;</li><li>Place raisins and apples in a large bowl with the other fruit, suet and spice (I&nbsp;melt suet in the microwave and pour over the mixture).&nbsp;Add lemon juice, rind, sugar and brandy.</li><li>Mix thoroughly and leave to stand overnight.</li><li>To make pastry, mix butter and flour in a kitchen wiz.&nbsp;While still turning put in half a cup of milk and egg yolk.&nbsp;If this amount is not enough I put in another quarter of a cup of milk.&nbsp;</li><li>Turn pastry mix onto a clean work surface. Shape into a disc. Cover with plastic wrap. Place in the fridge for 20 minutes to rest.</li><li>Preheat oven to 180C. Roll out the pastry on a lightly floured surface until 5mm thick. Use an 8.5cm-diameter round pastry cutter to cut 20 discs from the pastry. Use a 5cm-diameter star-shaped pastry cutter to cut 20 stars from the remaining pastry. The egg white can be used as a glaze for the top of the pies.&nbsp;</li><li>Line a 20-capacity muffin pans with pastry discs. Divide the fruit mince among the pastry cases. Top with pastry stars. Brush the stars lightly with the egg and sprinkle with white sugar. Bake for 20 to 25 minutes or until light golden. Set aside in the pans for five minutes to cool before transferring to a wire rack to cool completely.</li></ol><p>NOTE: You can put fruit filling into sealed containers in the fridge for a couple of months or even freeze if you wish.</p><p><em>To read more of Anne’s recipes you can visit her blog <span style="text-decoration: underline;"><strong><a href="http://aussie-products.com.au/category/recipes/">here</a></strong></span> or her Facebook page <span style="text-decoration: underline;"><strong><a href="https://www.facebook.com/buyaustralianproducts?ref=bookmarks">here</a></strong></span>.</em></p>

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