We’re always looking for new things to do with mince – simple things and cheap things. Secret Squirrel Meat Pies fits the bill. The secret is these pies are full of vegetables – potato, pumpkin, onion, peas and carrot. And yet the kids still love them. In fact they can’t get enough of them – usually three a piece with a promise of more for school lunch the next day. Fortunately, this recipe makes 24 pies.
Please note, while there are secret vegetables, there is no actual squirrel in these pies: it’s just a name.
400gms beef mince
8 sheets puff pastry
1 tablespoon garlic
1/2 grated carrot
1/4 cup frozen peas
3 medium sized potatoes
Small wedge of pumpkin
Five tablespoons tomato sauce
Five tablespoons BBQ sauce
Double dash of red wine
Dash of Worcestershire sauce
Boil the potato and pumpkin. Meanwhile brown onion and mince, then add garlic, carrot, peas, tomato sauce, BBQ sauce, Worcestershire sauce and red wine: stirring over a low heat for a couple of minutes. Turn off heat and allow to sit while you mash the potato and pumpkin.
Cut rounds of pastry to fit into cups in a couple of muffin trays. Add a tablespoon of mince mix and a tablespoon of potato mix. Using a smaller round of pastry add a top to the pies – don’t worry too much about crimping the edges together cause they seem to come out fine when they’re cooked. Add a couple of slits to top of pies with a knife and brush with milk.
Cook pies in oven at 180 degrees for ten minutes, or until pie pastry is browning and your mouth waters when you look at them.
Allow to cool. Serve. Accept praise.
And if they still suspect pie is full of nutritious goodness, smother in sauce.