Recipes That Go From Morocco To Mexico

Give your meatballs, pies and jacket potatoes big flavour with recipes that go from Morocco to Mexico!

BEEF AND MUSHROOM PIES

Preparation time 30 mins

Cooking time 50 mins

Makes 8

8 large slices white bread

100g unsalted butter, melted

3 cloves garlic, crushed

2 Tbsp chopped flat-leaf parsley leaves

2 Tbsp extra virgin olive oil

1 medium onion, finely chopped

300g button mushrooms, sliced

500g beef mince

11/2 Tbsp plain flour

2 Tbsp tomato paste

11/4 cups beef stock

1/2 cup sour cream

Sea-salt flakes and freshly ground black pepper, to season

400g small new potatoes

1 small sweet potato

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Grease 8 holes of two 6-hole jumbo muffin pans. Trim crusts from bread slices. Roll bread out with a rolling pin until flattened.

STEP 2 Mix butter, garlic and parsley in a small bowl. Brush bread with half of the butter mixture. Press bread, butter side up, into prepared pans to form pie cases and bake for 15 minutes, or until crisp. Remove cases from oven. Increase oven temperature to 200°C fan-forced (220°C conventional).

STEP 3 Meanwhile, heat oil in a large, deep frying pan over medium. Cook onion and mushroom for 5 minutes. Remove from pan. Add mince to same pan and cook, breaking up any lumps, for 5 minutes, or until browned.

STEP 4 Sprinkle flour over mince and add tomato paste. Cook, stirring, for 2 minutes. Return onion and mushroom to pan, add stock and stir until combined. Stir in sour cream. Bring to a simmer. Cook for 10 minutes, or until thickened. Season.