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Bolognaise Pies
Makes 6
2 medium brown onions, peeled, halved
2 tbsp olive oil
2 cloves garlic, peeled, minced
700g lean beef mince
300g carrots, peeled, tops removed
500ml tomato passata
2 sprigs thyme
1. Preheat a fan forced oven to 180°C.
Line 6 x 15cm ramekins with oil spray
and plain flour.
2. Using the slicing disc on the food
processor, lock the lid into place,
select the ‘LOW’ speed setting and
push the onions down the feed chute,
with the pusher until all onions have
been thinly sliced.
3. Using a 30°Cm frypan, heat the oil
over a low heat and sauté the onions
and garlic until golden brown. Add
the mince and cook until browned.
Separate using a wooden spoon.
4. Using the grating disc on the food
processor, lock the lid into place,
select the ‘LOW’ speed setting and
push the carrots down the feed chute,
with the pusher until all carrots have
been thinly sliced.
5. Fold the carrot, passata and thyme
through the meat mixture and simmer
for 5 minutes.
6. Line the ramekins with puff pastry and
evenly distribute the meat mixture.
Top with a puff pastry lid (cut by using
the base of a ramekin). Brush with egg
and place into the oven for 30 minutes
or until golden brown.
Carrot Cupcakes
Makes 18
300g carrots, peeled, tops removed
1 cup self-raising flour
½ cup plain flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
½ cup brown sugar
¾ cup vegetable oil
½ cup golden syrup
3 x 59g free range eggs, lightly whisked
1 tsp vanilla bean paste
200g cream cheese, cubed and softened
2 cups pure icing sugar
2 tbsp manuka honey
2 tsp boiling water
1. Preheat a fan forced oven to 160°C.
Line 3 x 6 hole cupcake tins with
patty pans.
2. Using the grating disc on the food
processor, lock the lid into place,
select the ‘LOW’ speed setting and
push the carrots down the feed chute,
with the pusher until all carrots have
been thinly sliced.
3. Combine all cake ingredients in
a bowl until they have all come
together consistently and evenly.
4. Distribute into patty pans and bake for
16 minutes or until a skewer is inserted
and comes out clean. Allow to cool.
5. To make the icing, combine all
of the icing ingredients using an
electric mixer, until light and fluffy,
approximately 3 minutes.
6. Pour into a piping bag with a tip
of your choice. Pipe in a circular
motion and refrigerate if not
eating immediately.