“From Australian BH&G Diabetic Living and their lunchbox special. NOTE our pastry sheets are usually about 22cm to 23cm square. You will need to add 40 minutes for cooling and chilling to the preparation times).”
READY IN:
1hr 10mins
SERVES:
3
YIELD:
6 pies
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the pumpkin, cauliflower, onion and garlic in a food processor and process until finely chopped.
  2. Heat oil in a large non stick frying pan on medium and add vegetables and mushroom and cook stirring for 10 minutes and then increase heat to high and add mince and cook stirring for 5 minutes or until mince is browned.
  3. Add tomato sauce, water and worcestershire sauce and bring to a simmer and cook for 5 to 10 minutes or until sauce thickens and then transfer to a large bowl and set aside for 30 minutes to cool.
  4. Meanwhile prehat oven to 200C or 180C fan forced.
  5. Cut out 6 x 13 cm rounds from the pastry and line 4 x 250 ml (1 cup) pie plates with pastry and prick the bases and put int he fridge for 10 minutes to chill and then bake for 8 to 10 minutes or until light golden.
  6. Add eggs to mince mixture and mix until combines and then spoon into pastry cases and bake for 30-35 minutes or until set.
  7. TIP - cook the pies the day before, they will keep in an airtight container in the fridge for up to 4 days.

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