Mince & kale piesRecipes
This is a great way to bring the highly nutritious kale into your family’s diet. I often make these pies in a muffin tray and then freeze to bring out for an easy and delicious dinner. They go very well with a potato and kumara mash and steamed green vegetables on the side.
|Cook Time||1 hour|
ready rolled puff pastry, thawed
450 grams mince
1 tablespoon olive oil
1 large red onion, diced
1 large clove garlic (or two small), finely chopped
1 cup kale (after it’s boiled and drained)
1 zucchini, grated
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
⅔ cup beef stock
1 tablespoon flour
salt to taste
freshly ground black pepper
milk, for brushing
Preheat the oven to 190°C.
Wash the kale leaves well and tear from the stem. Bring a pot of salted water to the boil. Add the kale and simmer for approximately 5 minutes. Remove from the heat, drain and finely chop the wilted leaves. Measure out a cup of the wilted kale (the rest can be frozen for use in other dishes).
Heat the oil and sauté the onion. Add the garlic and sauté for a further two minutes. Add the mince and brown. Add the kale and zucchini, stir for a couple minutes and then add the tomato paste, Worcestershire sauce, balsamic vinegar, stock and flour. Cover and simmer on a low heat for 20-25 minutes, stirring occasionally. Let the mixture cool.
Cut rounds of puff pastry and place one in each hole of a muffin tin. Add spoonfuls of the mince and kale mixture, top with grated cheese and cover with a second round of pastry. Brush the tops with milk and bake for 20-25 minutes until the pastry looks golden .
To serve: Enjoy with steamed green vegetables and a kumara and potato mash.
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