Individual Meat Pies

The heat wave in Melbourne is finally over and it feels like Autumn. So much so that I need to fish out my gloves and beanie for the morning dog walk! With Autumn comes all those wonderful, hearty winter meals. Which includes Pies. Pies aren’t new to our diet, but the method of making them has improved since I attend the pie making course last year. The veloute sauce that I learnt to make that day is fantastic in pies, I mix it with a bit of no-tomato sauce and the flavour of our pies has changed. Today’s recipe uses my new little pie mold, but you can make your pies however you want – big or small.

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Serves	12
Prep time	1 hour, 30 minutes
Cook time	30 minutes
Total time	2 hours
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for	Amines Challenge, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - Low Chemical / Failsafe
Meal type	Lunch, Main Dish
Misc	Child Friendly, Freezable, Pre-preparable, Serve Hot
Region	Australian

Easy meat pies, with no artificial additives, flavours or colours, low chemical.

Ingredients

300ml veloute made with vegetable stock and cream, thick (Refer to recipe)
500g mince (beef/lamb/chicken or pork (amines))
6 sheets butter puff pastry
3 spring onions (finely chopped)
1 teaspoon minced garlic
1 tablespoon rice bran oil
1/2 cup no-tomato sauce (Refer to recipe)
1 egg, lightly beaten, or milk (for brushing)

Directions

1.	Heat the oil in a large frying pan and add the spring onions and garlic. Cook over medium heat 2 - 3 minutes until soft.
2.	Add the mince and cook until cooked through. Drain off any excess oil.
3.	Add the veloute and no-tomato sauce and bring to a simmer. Simmer until the sauce is thick. Remove from the heat and allow to cool completely before using.
4.	Defrost the puff pastry and cut four circles from each piece of pastry to fit the pie mold.
5.	Divide the mince mixture into 12 portions. Lightly dust the pie mold with flour and line with one piece of pastry, place one portion of mince on top then brush the edges with egg. Place a second piece of pastry on top and press down. Remove the pie from the mold and repeat for the remaining pies.
6.	To store the pies in the freezer, place them between sheets of baking paper and store in a zip lock bag or plastic container.
7.	To cook the pies, preheat the oven to 180°C. Place the pies onto baking trays lined with baking paper and brush the tops with egg. Bake for 25 - 30 minutes.
8.	Serve with your favourite FAILSAFE condiment, such as pear sauce, pear chutney or no-tomato sauce.