Mini Mince & Cheese Pies

To make:

In the whizzer, whizz til a smoothish dough

1 tin of chickpeas drained

2 cloves of garlic

1/2 tsp dry mustard

2 heaped tbsps of gf flour (I used a gf bread mix)

50 grams of butter

salt and pepper to taste

50 grams of cheese

2 tsps of baking powder

Take a small amount of dough, press it into a silicon muffin tin, so the dough is evenly spread on the base and up the sides.

Leave enough dough to do the tops

Bake in the oven on 180 degrees for 15 to 20 minutes or until golden brown and cooked.

Spoon in mince or bean mixture ***

Put a small slice of cheese on top

Get small piece of dough. Roll into a ball and flatten with your hand, so it’s a circle roughly the same size and shape of the top of the pie.

Place the dough on top and press in the edges so it sticks to the base.

Bake again in the oven on 180 degrees for 10 to 15 minutes or until cooked.

Makes 14 mini pies

Time in the kitchen: about half an hour, including making the mince.

*** make sure the mixture is thick and not watery

You can use any recipe for the mince/beans that you like, the main thing is the mixture is thick and not too watery or wet so it doesn’t dribble out or make the dough soggy.

If you want a mince recipe try this one (it makes enough for 28 pies or 14 pies and leftovers for lunch or dinner):

In a fry pan cook:

2 diced onions in olive oil

diced garlic

500 ish grams of lamb mince**

2tsps of organo

1 tsp smoked paprika

1 tsp of dried mustard

salt and pepper to taste

** Make it vegetarian and swap for beans

When cooked through add:

400 grams (ish) of passata sauce or similiar

2 – 3 cups of grated carrot

Cook gently until sauce is thick.