Taco Stroganoff (therecipecritic.com)

Ingredients

• 1 onion chopped
• 1 lb ground beef
• 1 envelope taco seasoning
• ½ cup water
• 1 (14½ ounce) corn with peppers
• 1 8 ounce package chive and onion cream cheese
• 1 cup shredded cheddar cheese
• 8 ounces egg noodles cooked and drain
• optional toppings:
• cilantro
• tortilla strips
• olives
• tomatoes

Instructions

1. Cook onions and ground beef in large saute pan until beef is browned. Drain fat. Add taco seasoning, water and corn to beef mixture in pan; cook 1-2 minutes.
2. Add cream cheese and cheddar; cook until it heated through and cheese melts.
3. Serve over noodles or toss with noodles and top with optional toppings.

Sausage rolls

Australian Sausage Rolls

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Ingredients

• 1 frozen package puff pastry
• 1½ lbs. pork sausage
• ¾ c. italian bread crumbs
• ⅓ c. milk
• 1 tsp. minced garlic
• ½ tsp. paprika
• salt and pepper, to taste

For the egg wash:

• 1 egg
• 1 Tbsp water

Instructions

1. Be sure to follow the directions on the puff pastry package so your dough is thawed and ready to use.
2. Preheat oven to 425 degrees. Unfold dough onto a lightly floured surface. You should have 2 big squares. Cut each square in half so that you now have 4 long rectangles.
3. Combine the sausage, bread crumbs, milk, garlic, paprika, salt and pepper in a large bowl or food processor and mix until all the ingredients are thoroughly incorporated.
4. Divide the sausage mix evenly into 4 sections and make a long tube down each rectangle pastry. (see picture below)
5. Roll the pastry up over the sausage and pinch the seam together so you have 4 long logs. Cut each log into 4 sections. Then place the sections on a cookie sheet lined with parchment paper or a baking sheet. Mix together the egg wash and brush each roll with it. Then sprinkle on a little paprika. (see picture below)
6. Bake at 425 for only 5 minutes. Then reduce heat to 350 and bake 30-35 more minutes. (I ended up draining some of the grease from the sausage out of the pan part way through the baking time) They should look puffed and golden and the sausage in the center should be cooked through.
7. Remove from pan onto some paper towels to cool.
8. These are traditionally eaten in Australia plain or dipped in ketchup. But a few dips that I thought would be good with these would be- marinara, alfredo sauce, country gravy, or cheese sauce.

Chilli

Ingredients

1 lb mince meat (hamburger)
1 C chopped onion
1/2 C chopped green pepper
2 cloves garlic minced
16 oz can tomatoes
16 oz can red kidney beans
8 oz can tomato paste
2-3 tsp chilli powder
1/2 tsp basil
1/4 t salt
1/4 tsp pepper

Directions

Bring mince, onion, pepper and garlic together in a pan and cook then drain fat.
Add tomatoes, beans, paste, powder, basil, salt, pepper and bring to a boil.  Simmer for 20 mins.

Mince and cheese pie

 

Ingredients

Olivani Olive Oil
1 onion, finely chopped
Fresh garlic, finely chopped
800g Prime NZ Beef Mince
1 packet beef oxtail soup mix
3/4 cup water
Tararua Butter
750g Edmonds Flakey Puff Pastry
1 cup Anchor Tasty Cheese, grated
100g Ornelle Shaved Parmesan
Salt & pepper to taste

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Method

1. Preheat the oven to 180 degrees.
2. Heat oil in a pan. Caramelise the onions and garlic, then set aside in a bowl.
3. Add more oil to the pan and brown the mince. Once mince has been browned, add the cooked onions and garlic (if you’d like mushrooms in your pie, add them now!).
4. Dissolve the soup mix with boiling water, then pour into the pan. Simmer until the mixture thickens. Season to salt & pepper.
5. Fot individual pies, I like to use a muffin tin. Grease the tin with a bit of butter. Cut out your Edmonds Flaky Pastry  - make the bottoms lager than the tops (so they can come up the sides). Line the tins with pastry bottoms. Spoon in the mince filling, then sprinkle with cheeses. Be generous! Add the top to the pies and press the edges down.
6. Brush the tops with beaten egg.
7. Bake until crisp and golden brown.
8. Serve immediately – these won’t last long because they taste so good!
Who said pies were hard to make, you can make as small savoury pies for parties and entertaining or as large pies for family meals, potlucks and lots more.