A HERITAGE WE CAN BE PROUD OF...
Meat pies have been enjoyed for centuries, evolving from ancient preservation methods to become a beloved dish across cultures. Minced meat pies, in particular are combined with spices and vegetables and covered in a savoury pastry crust. This versatile dish reflects a rich culinary history, adapting over time to incorporate local ingredients and flavours.
INGREDIENTS
1 x 200 g IMANA Oxtail Flavour Super Soya Mince packet
4 cups WaterÂ
1 sheet Puff PastryÂ
2 Eggs, beaten
METHOD
Preheat the oven to 200ºC.
Mix 4 cups of water with the IMANA Oxtail Flavour Super Soya Mince packet, stir and bring to a boil. Cover with a lid, reduce the heat to low and simmer for 10-15 minutes until most of the water has been absorbed.
Divide between 4 small ramekin dishes or enamel bowls.
Cut 1 roll of prepared puff pastry into 4 pieces and place over each dish.Â
Brush the pastry with the beaten egg mixture.
Place into the oven for 15 minutes or until the pastry is golden and puffed.
