Road trip recipes

ROAD TRIP RECIPES

As most of you know, I LOVE cooking. Even out here on the road, it is still my creative outlet. It can be curbed somewhat, but I still really enjoy it.

I have learned, however, that I am NOT good at food photos.  They look appalling!  So please forgive me as I try to learn how to make the food I cook look more appealing.  

I can promise that these recipes TASTE good.  I just can’t  guarantee the photos will make you want to try the recipes.  Sorry.  So here goes – here is the first recipe I am keen to share.  The photo is at the bottom, so your mouth starts to salivate just from the description.

Oh… I also get so hungry, that I forget to take photos until we are eating!!! LOL! 🙂

SUSIE’S GLUTEN FREE MEAT PIE

INGREDIENTS

1 x packet Woolworths Frozen Puff Pastry

2 tsp olive oil

1/2 onion – chopped

500g lean minced beef 

1 med carrot diced

1/2 cup frozen peas

3/4 cup beef stock 

1/4 cup tomato sauce

1 TBSP red wine

4-6 sliced mushrooms

2 TBSP (tablespoons) GF Soy Sauce or Tamari

1/2 tsp oregano

1/4 tsp cayenne pepper

1/2 tsp basil

salt & pepper to taste

3 TBSP GF cornflour mixed with 1/4 cup water

1 egg beaten

 

INSTRUCTIONS

Defrost Puff Pastry and seperate sheets.

Place medium frypan over medium heat.  

Add olive oil. 

Once oil is heated, add onion, carrot and mince.  Cook until meet is browned.  Drain off fat.

Add stock, tomato and soy sauce, mushrooms, red wine, oregano, cayenne pepper and basil. Bring to boil. Reduce heat. Cover and simmer for 12-15 minutes. Stir in peas.

Blend cornflour with water to make a paste. Add to meat with salt & pepper to taste. Bring to the bol and cook (stirring) for 5 minutes.

COOL to room temperature.  This is IMPORTANT. If you don’t cool, the  bottom crust will be VERY soggy and gluggy.

Lightly grease a pie dish. (On the road, I only have a non-stick round cake pan – but it worked a treat!)

Line the bottom with 2 sheets of pastry. Trim to size.

Fill with COOLED meat filling. Top with 2 sheets of pastry, which have been sealed together with a little water. Trim.  Seal edges. Cut a few vents in the pastry top. Brush with beaten egg.

Bake at 220 degrees C for 15 minutes.  REDUCE heat to 190 degrees C and bake for 25 minutes until golden.

Remove from oven and cool for 5-10 minutes before serving.

Enjoy!