These mouthwatering and creative mincemeat recipes are super filling and can be prepared in less than 30 minutes.
Recreate a different recipe each day that you and your loved ones will be sure to love.
Bolognese pie
Bolognese pie. Picture: Pinterest
Ingredients
375g frozen puff pastry, thawed
1/2 cup extra virgin olive oil
1 large onion, finely chopped
1 large carrot, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, roughly chopped
250g Swiss brown mushrooms, finely chopped
500g beef mince
2 rosemary sprigs, finely chopped
60g tomato paste
1/2 teaspoon smoked paprika
400g can chopped tomatoes
1/2 cup red wine (optional)
1 1/2 cups finely grated parmesan, plus extra to serve
1 cup basil leaves, plus extra to serve
1 egg, lightly beaten for eggwash
Instructions
Trim pastry to fit the size of a round pie dish (approx. 1.25L-capacity), leaving about 3cm overhang. Cut a 2cm round in the middle of the pastry. Place pastry on a chopping board and using a small sharp knife, make eight 10cm incisions in the pastry, starting from the centre of the and being careful not to cut all the way through, leaving an approximate 5cm border from the outside edge of the pastry. Chill until ready to use.
Preheat the oven to 200°C. Heat oil in a large pan over medium heat. Add onion, carrot and celery with 1 tsp salt flakes, and cook, stirring, for 10-12 minutes or until softened and lightly caramelised. Add garlic and mushrooms and cook for 3-4 minutes or until mushrooms have softened. Add beef mince and rosemary, and cook, stirring, for 5-6 minutes, breaking up with a wooden spoon, until mince is browned all over. Stir in tomato paste, paprika, chopped tomatoes, red wine and 1/2 cup (125ml) water and reduce heat to medium-low. Cook, stirring occasionally, for 15-20 minutes until thick and reduced. Stir through parmesan and basil and season to taste. Transfer the mixture to an oven-proof dish. Lay prepared pastry round on top, and pleat the edges to seal. Brush with egg wash. Place in the oven on a baking tray and bake for 30 minutes until the pastry is deep golden. Scatter with extra parmesan, basil leaves and black pepper to serve.
Heat oil in a wok or large frypan over high heat and swirl to coat.
Add garlic and chilli, and stir quickly, so they don’t burn. After 5-10 seconds add the beef mince. Allow the beef to cook and brown, ensuring you don’t stir too much. Once all the mince is brown, add the fish sauce and stir to coat. Add the kecap manis and stir for 5-8 minutes or until beef becomes caramelised.
Add the Chinese broccoli and stir to coat. Cover with lid for 20 seconds until it starts to wilt. Add cabbage and capsicum, and stir to mix evenly. Turn off the heat. When ready to serve, squeeze over the lime juice, add Thai basil and serve with noodles.
Heat oil in a large frying pan and brown onion and mince. Add Recipe Base and water and bring to the boil, simmer for 10 minutes. Allow to cool. Stir through olives and parsley.
Preheat oven 200C (180C fan-forced). Cut 5 circles out of each sheet of pastry, add a tablespoon of mince and fold to seal and create a parcel.
Place on oven trays lined with baking paper, brush with beaten egg and cook for 15 minutes until golden brown.
Lettuce, cut into wedges and salad dressing, to serve
Instructions
Preheat the oven grill to high.
To make the Italian Meatballs, place mince, ½ cup (60 g) of the parmesan, the garlic, egg and breadcrumbs in a bowl. Season with salt and pepper and mix well to combine. Roll level tablespoons of mixture into balls.
Heat the oil in an ovenproof skillet or frying pan over medium-high heat. Cook meatballs, turning occasionally, for 5 minutes or until browned. Remove from the pan and set aside.
Heat the remaining oil in a skillet over low heat. Add the garlic and cook for 30 seconds. Add diced tomatoes and tomato puree. Stir to combine and bring to a simmer.
Return meatballs to the pan. Scatter with Perfect Bakes cheese and bake under the grill for 5-6 minutes or until cheese has melted and is golden. Serve the meatball parmigiana with cooked garlic bread and the cos salad with dressing.
Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery to the pan. Cook, stirring occasionally, for 5 mins or until onion softens. Add garlic and cook for 30 secs or until fragrant. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 8 mins or until browned. Add tomato paste, tomato, Worcestershire sauce and stock and bring to a simmer. Reduce heat to medium-low and cook for 15 mins or until mixture thickens slightly. Stir in peas. Set aside for 15 mins to cool.
Meanwhile, heat mashed potato following packet directions.
Spoon beef mixture into a ceramic 6cm-deep, 22cm-square (4L-capacity) baking dish. Top with mashed potato and cheese. Bake for 10-15 mins or until golden. Serve with mixed salad leaves.
Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set it aside to soak.
Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and start to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.
Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.
