Ingredients
Product used:
1 cup of cooked McCain Baby Peas
- 1 cup of cooked McCain Baby Carrots
- 400g of leftover McCain Roasts traditional
- 2 cups of leftover boneless meat, cubed or shredded – we used roast pork
- 500ml beef or chicken stock
- 1 small brown onion – diced
- 2 cloves of garlic – crushed
- 2 tsp dried green Italian herbs
- 1 tsp dried sage
- 1 tbs olive oil
- 1 tbs butter
- 3 sheets of puff tasty – thawed and quartered
- 1 egg – whisked
- 12 Cup Muffin Tin
Method
1. | Heat a large saucepan over a medium heat. Place butter, olive oil, onion and garlic in the saucepan and cook for 3-5 minutes or until onion is translucent.
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2. | Add meat and herbs to the pan, stir and add stock.
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3. | Add peas, carrots and McCain Roasts, stir and cover with a lid and allow to gently simmer for 30 minutes. Remove from heat and allow to cool.
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4. | Pre-heat a fan forced oven to 180°C. Spray a 12-cup muffin tray with cooking oil. Line each muffin hole with puff pastry, divide cooled pie filling evenly and fold over hanging puff pastry over the top of each pie.
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5. | Brush with whisked egg and bake for 20 minutes or until golden. Serve immediately.
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Leftover Pies
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Heat a large saucepan over a medium heat. Place butter, olive oil, onion and garlic in the saucepan and cook for 3-5 minutes or until onion is translucent.
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2 | Add meat and herbs to the pan, stir and add stock.
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3 | Add peas, carrots and McCain Roasts, stir and cover with a lid and allow to gently simmer for 30 minutes. Remove from heat and allow to cool.
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4 | Pre-heat a fan forced oven to 180°C. Spray a 12-cup muffin tray with cooking oil. Line each muffin hole with puff pastry, divide cooled pie filling evenly and fold over hanging puff pastry over the top of each pie.
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5 | Brush with whisked egg and bake for 20 minutes or until golden. Serve immediately.
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