This Thermomix Lunch Ideas recipe was first published in our January 2014 ThermoFun Newsletter.
Are you still struggling with left overs from Christmas or even leftovers from last night? Then this recipe is for you! If you don’t have any left overs then why not try the recipe below. NOTE: If you already have left overs head to the assembly part.
These are always a quick treat in our house and so easy to make with the leftover casseroles, spaghetti sauce etc. Give them a go with your family.
- 1 onion peeled and halved
- 2 garlic cloves peeled
- 10g olive oil
- 200g potatoes (you can use sweet potato) chopped into large chunks
- 200g pumpkin chopped into large chunks
- 2 carrots quartered
- 6 cherry tomatoes
- optional: and any other vegetables eg peas, spinach, mushrooms, etc
- 500g lamb steaks diced
- generous sprinkle of Mixed Herbs (or your favourite lamb combos)
- 2 Tbsp of tomato paste
- 20g TM vegetable stock concentrate
- 250g water
- salt & pepper
- 4 sheets Puff Pastry
- 1 egg for pie tops
- Take sheets of Puff Pastry lay them out to defrost.
- Preheat oven 180°C fan forced.
- Place onion, garlic and oil in TM bowl and chop 3 sec / speed 5. Scrape down and sauté 5 mins / Varoma / speed 2 / MC off.
- Add potatoes, pumpkin, carrot and cherry tomatoes and chop 4 sec / speed 3 (depending on the chunkiness you want).
- Add lamb and a good shake of Mixed Herbs and salt & pepper.
- Add tomato paste, stock and water and cook 15 mins / Varoma / speed 2 / MC off and simmering basket on top to prevent spatter.
- If you find that after 15 minutes you still have a lot of liquid use a sauce thickener (I used Tapioca 1 heaped dessert spoon in a little water to make paste) cook 3 mins / 90°C / speed 2. If sauce is still not thick enough, using your simmering basket strain your mixture and keep the liquid to use as a gravy elsewhere).
- Take sheets of Puff Pastry lay them out to defrost
- Get yourself two cutters, one the size of the muffin tin top (to make the top). Then another one slightly larger to do the pie base.
- Once defrosted, cut out the bottom of the pie and place in a greased muffin tin pressing around to get sides up.
- Then spoon mixture into pie cases, add a little extra "gravy" if you have a dry mixture.
- Cut out pie tops and place on pies.
- Brush pie tops with egg and then place in oven for 25-30 mins.
These are great to pop in the freezer, just reheat in the oven to ensure that your pastry stays crunchy.
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