Friday, 30 August 2013

Meat Pies with Rice Paper Pastry

Mmmm..... Don't usually get on to things this fast do I? Well I can tell you right off the bat that I have just finished eating theese along with my quinoa salad. As a plus, it can be made vegeteretrian with Ricki Heller at I haven't tried the vegan version yet but I am all in trust of the recipe. This makes about 8 - 10 mini pies to serve 4-6 people. I use Pandaroo brand rice paper but you can also use Red rose brand. Use your own herbs and spices in your own amounts. Double it. Halve it. Leave out the tomato. Fry in different oil. Use beef mince instead. Seriously, you can't stuff this recipe up.

Meat Pies with Rice Paper Pastry


550g lamb mince

1/2 tsp coconut oil (solid)

1 tablespoon chopped oregano

1 tablespoon chopped mint

1 tablespoon chopped parsley

1/8 teaspoon mustard powder

1/4 teaspoon cumin seed powder

1/4 teaspoon nutmeg powder

1-2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup water

1 cup tomato paste/puree

16-20 sheets rice paper


Preheat oven 180C.
Melt coconut oil in a large pan over medium heat. add in mince; stir fry until browned. Add in herbs,spices and  water. Stir in 1/4 cup of the tomato paste. Cook until all the liquid is all evaporated. Add in remaining tomato paste, salt and pepper. Stir and turn heat down to low while you prepare your pastry. Soak all sheets one at a time in boiling water for about 5-10 seconds. They should be soft enough to push into the ramekins, but not so much that they will tear. Oil 10 ramekins (or 10 holes of a muffin pan), and place soaked rice paper sheet inside. Push down until it is completely covering all sides. Let sit until they are sticky. Add in second layer of rice paper. Spoon in meat filling until 3/4 full then fold the tops of the rice paper over, making the top of the pastry. Bake for 10 - 15 minutes.