Mince

This recipe is good for burgers, pies, rissoles and other recipes we have in the book.

Ingredients

Mince meat 500g or 2 large cups- beef, veal, chicken, pork, fish, lamb goat or any wild food (best way to prepare wild food)

Onion 1 chopped finely

Garlic 6 cloves crushed

Parsley 1 small bunch or ½ cup chopped

Olive oil 2 tbsp

Mustard 1 tbsp (optional)

Salt and pepper

Fresh herbs to taste

Method            

Mix all ingredients in a bowl and season.

Pie

Place mince mixture in a saucepan and add 1 tbsp of olive oil.  Fry for a couple of minutes (until cooked), add 2 cups of water or stock mixed with 2 tbsp of cornflour and season to taste.

Line a large pie tray or 4 small ones with pastry. (see recipe)  Put some rice or dry beans inside (to prevent the pastry from rising) and cook in a moderate oven for 10 minutes.

When cool, remove the rice; place the mince mixture inside the pastry and then cover with more pastry.  If you want something different, cover with puff pastry or even filo pastry, and cook in a moderate oven (200-220 deg) for about 20 minutes or until pastry is brown.

Before you cover the pie with the pastry you can add just about any other cooked vegetable to vary the flavour.