This Thermomix Lunch Ideas recipe was first published in our January 2014 ThermoFun monthly 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.
ThermoFun – Muffin Tin Pies Recipe
Ingredients
- 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 e.g. peas, spinach, mushrooms, etc
- 500g lamb steaks, diced
- generous sprinkle of Mixed Herbs (or your favourite lamb combos)
- 2 tablespoon of ThermoFun Tomato Paste
- 20g TM vegetable stock concentrate
- 250g water
- salt & pepper, to taste
- 4 sheets puff pastry
- 1 egg, for pie tops
Instructions
- Place onion, garlic and oil into TM bowl and chop 3 sec / speed 5. Scrape down and sauté 5 mins / Varoma / speed 1 / MC off.
- Add potatoes, pumpkin, carrot and tomatoes and chop 4 sec / speed 3 (depending on the chunkiness you want).
- Add lamb, a good shake of Mixed Herbs, salt and pepper.
- Add tomato paste, stock and water and cook 15 mins / Varoma / speed 2 / Reverse / MC off, simmering basket on top to prevent spatter.
- If 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 a paste) cook 3 mins / 90°C / speed 2 / Reverse. If sauce is still not thick enough, using your simmering basket strain your mixture and keep the liquid to use as a gravy elsewhere).
Assembly:
- Preheat oven to 180°C.
- Lay out pastry sheets to defrost.
- Get 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.
Notes
These are great to pop in the freezer, just reheat in the oven to ensure that your pastry stays crunchy.
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
Katherine says
Really enjoyed this meal. I made 1 big pie as I'd had a big day at work. Would be great with Parsnip in the pie filling. Thank you
thermofun says
Great idea making it in one big pie Katherine. :)
If you like parsnip you must give my soup a go! https://thermofun.com/cream-parsnip-soup-recipe/
Jess says
Made these tonight and they were a huge hit. Miss 5, Miss 3 a d Miss 13months devoured them. Thanks for a great meal with veggies too
thermofun says
Thanks Jess - fabulous to hear that your young kids devoured them too!
Raelene says
Made these and comments from kids included: "best pies ever", "I LOVE these!" and "I can't decide wether to have my last one now or have it in my lunchbox tomorrow"!! Also added squash and zucchini and had leftover mixture for a bigger pie and made gravy with the drained off liquid!! This will def get back on our plates again soon. Thanks again for another great tweakable recipe Leonie. :-)
thermofun says
Thanks Raelene. It's great to be able to sneak extra veges into kids without them even knowing! Great idea with making gravy too with the liquid! :)
Bry says
These are delicious and simple to make. I used potato and sweet potato instead of pumpkin and added peas. We had them for dinner and I used a large muffin tray that still yielded 10. Will be making these again for sure - thank you for sharing your recipe.