With the silly season around the corner, we thought we would celebrate by giving you some delicious recipes to serve at home if you are entertaining (or even just for yourself).
Let’s start with Martha Stewarts Hand Pies (yum). Easy to make and easy to eat, just serve with sauce and dig in!
- 500g of minced beef
- 1 large onion, halved and thinly sliced
- 2 teaspoons of Dijon Mustard
- 2 cups of grated cheddar cheese
- 2 cloves of garlic, minced
- 2 tablespoons of Worcestershire sauce
- Coarse salt and freshly ground pepper
- 4 sheets of frozen puff pastry, thawed
- 1 large egg, lightly beaten
- Preheat oven to 220°.
- Heat a large non-stick pan over high. Add beef, garlic and onion. Cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper.
- Remove from heat and let cool completely. Stir in cheese.
- Cut the thawed puff pastry into quarters and place beef mixture into the middle of each square. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.
- Place pies on baking paper lined tray. Brush tops with more egg. Cut 2 vents into each top. Freeze for 10 minutes.
- Bake until golden brown. About 20 minutes. Serve with your favourite dipping sauce and enjoy!
Recipe adapted from: https://www.marthastewart.com/1104125/beef-and-cheddar-hand-pies
Little pancetta and cheese frittatas
These little bites are fast and easy to make, but are full of flavour.
- 1 tablespoon olive oil
- 1 small brown onion, finely chopped
- 90g Pancetta, finely chopped
- 8 eggs, at room temperature
- 75g gruyere cheese, finely grated
- 1/4 cup sour cream, to serve
- 2 tablespoons chopped chives, to serve
- Preheat oven to 180°C. Grease two 12-hole mini muffin pans.
- Heat oil in a frying pan over medium-high heat. Add onion and pancetta. Cook, stirring occasionally, for 5 minutes or until onion is soft. Set aside for 15 minutes.
- Using a whisk, beat eggs in a large bowl until combined. Add pancetta mixture, gruyere and salt and pepper. Beat until well combined.
- Spoon egg mixture into muffin pans. Bake for 15 minutes or until set. Cool frittatas in pans for 5 minutes. Turn onto a wire rack to cool completely.
- Place frittatas on a plate. Top each with 1/2 teaspoon sour cream. Sprinkle with chives. Serve at room temperature.
Makes 24 mini muffins.
Time plan: Up to 4 hours before – Make the frittatas to the end of step 4. Arrange on platters. Cover with plastic wrap. Store at room temperature. 1 hour before guests arrive – Top the frittatas.
Recipe from: Taste.com