This was a very quick, cheap and delicious midweek meal – the chilli was a bit wicked though! I’m not sure that the picture does it justice, I find pasta particularly difficult to photograph (any tips welcome!).
This served two people, with extra for a lunch.
- a red onion
- a large clove of garlic
- a large red chilli
- a small handful of olives
- a teaspoon of mustard seeds
- a teaspoon of dried basil
- a generous grind of black pepper
- a splash of white wine (not compulsory, I just happened to have some open)
- half a tin of tomatoes (the other half was used in curry yesterday)
- three tablespoons of creme fraiche
- a few handfuls of wholewheat pasta
- grated parmesan
Finely chop the onion, garlic and chilli and fry in a little olive oil along with the mustard seeds, basil and pepper. Chop the olives and add these to the pan along with a splash of wine.
When the onion has softened add the tomato, rinse out the tin with a little hot water from the kettle and add this too. Put the pasta on to cook. Allow the sauce to simmer slowly while the pasta is cooking, adding more water if it looks like it is drying out.
When the pasta is cooked drain it and stir it into the tomato sauce along with the creme fraiche. Serve with grated parmesan on top.
This delicious pie used leftover roast pork, it would also be nice with leftover cooked chicken or lamb.
- A couple of handfuls of cooked Pork, diced
- A few rashers of Bacon
- One Leek, washed and chopped
- A cooking apple (I used Bramley)
- Teaspoon of Mustard seeds
- A couple of grinds of Black Pepper
- Half a teaspoon of ground Mace
- A generous slosh of Cream (you can use creme fraiche if you prefer)
- A sheet of Puff pastry
- An egg
Fry the bacon, mustard seeds and leek in a pan with a little butter. While this starts cooking peel and chop the apple and then it add to the pan along with black pepper and mace.
When the leeks have softened turn off the heat and stir in the leftover pork and the cream.
Lay the ready rolled puff pastry onto a baking tray and brush the edges with egg. Place about three handfuls of the filling onto one side of the pastry – it’s important not to overfill it*. Fold the other half over to form a lid, turn the edges and press down with a fork. Next, use the fork to make holes in the top to let steam out, brush with egg and sprinkle with some salt crystals.
Bake in the center of the oven at 180oC for approximately 45 minutes.
* if you have extra filling it is nice with a baked potato, or you could freeze it for a future pie. I had a go at putting it in a quiche but there was too much liquid in it so the consistency wasn’t right- it was yummy though!