Makes 15 Pieces
- 2 cups oil for frying
- 4 oz goond
- 1 lb butter 1 lb pacific powder milk
- 1/2 lb coconut
- 1 lb crushed almonds
- 12 oz sugar
- 1/2 tsp crushed cardomom seeds
- 1/2 tsp ground nutmeg
- 20 strands saffron
- 1 can evaporated milk
- 1/4 cup silvered almonds
- 1/4 cup slivered pistachio
- 1 tbsp white poppy seeds(kas kas)
- In a small saucepan on medium heat, heat oil and fry the goond, a little at a time. The goond will puff up and float on the top. Remove from the oil and drain in a colander.
- In a large saucepan, melt the butter and saute the milk powder and coconut till it is golden brown. Remove the saucepan from the heat.
- Add the almonds, sugar, cardomom, nutmeg and saffron. Mix well.
- Return the saucepan to the heat on medium heat, stirring well (for about 5 minutes) till the sugar melts.
- Add the evaporated milk and goond and stir well till the butter separates. You
- Pour the mixture into a 10 x 12 baking tray. Spread the mixture evenly.
- Sprinkle almonds, pistachio and poppy seeds.
- Let cool completely.
- Cut into squares or diamonds.
The Pak can be stored in an airtight container in the fridge for a couple of weeks.
It can be frozen too.
An Australian or New Zealand meat pie is a hand-sized meat pie containing largely diced or minced meat gravy, sometimes with onions, mushrooms, or cheese and often consumed as a take out snack. The pie itself is similar to the UK steak pie.
- 2 lbs diced chuck beef
- 1/4 cup plain flour
- 3 tbsp vegetable oil
- 2 white onions, finely sliced
- 2 cloves garlic, finely chopped
- 1/4 cup thyme, chopped
- 4 tbsp tomato paste
- 1 cup red wine(optional)
- 1 lt beef stock
- 1 tbsp Worcestershire sauce
- 2 tbsp cornflour
- 4 tbsp water
- salt and pepper, to season
- 2 sheets frozen puff pastry
- 1 egg, lightly beaten
Thick-cut chips, to serve
Tomato sauce to serve
- Preheat oven to 200 degree C.
- Toss beef in flour.
- Heat half the oil in a large saucepan over a high heat. Add 1/2 the beef and cook until well browned and beginning to stick to the bottom of pan. Transfer to a plate. Repeat with remaining oil and beef. Set aside.
- Add onions, garlic and thyme to pan cook until onion has slightly softened.
- Add beef and tomato paste and cook for 2 minutes.
- Pour in wine, stock and Worcestershire sauce.
- Reduce heat to medium low. Simmer for 1/2 hour, stirring occasionally, or until meat is tender. (You will need 2 cups of liquid in the pan after 1/2 hour. If you don’t have enough, top up with water.)
- Mix cornflour and water in a bowl, then whisk into pan.
- Simmer until thickened. Season, remove from heat. Let cool.
- On a floured surface roll out the pastry to 1/8” thick. With a 5” cutter, cut out 8 rounds. Re roll scraps and cut out 8 rounds 6” wide. Use the 6” round to line 8-4” pie plates.
- Divide the cooled beef mixture among pastry cases.
- Brush the 5” rounds with egg. Arrange 1 round, egg side down, on top of each pie. Press down and crimp edge with fingertips to seal.
- Brush top with egg. Using a small sharp knife, cut a small steam vent into top of each pie.
- Bake for 30 minutes or until pastry is deep golden and flaky.
- Serve pies with chips and tomato sauce on the side.
Tip: To keep the pastry base from going soggy, make sure the meaty filling is cool before spooning into the pastry cases.