Monthly Archives: September 2015

Badam Pak(Powder Milk)

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

For Decoration

  • 1/4          cup silvered almonds
  • 1/4          cup slivered pistachio
  • 1             tbsp white poppy seeds(kas kas)


  1. 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.
  2. 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.
  3. Add the almonds, sugar, cardomom, nutmeg and saffron.  Mix well.
  4. Return the saucepan to the heat on medium heat, stirring well (for about 5 minutes) till the sugar melts.
  5. Add the evaporated milk and goond and stir well till the butter separates. You 
  6. Pour the mixture into a 10 x 12 baking tray.  Spread the mixture evenly.
  7. Sprinkle almonds, pistachio and poppy seeds.
  8. Let cool completely.
  9. 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. 

Aussie Meat Pies

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


  1. Preheat oven to 200 degree C.
  2. Toss beef in flour.
  3. 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.
  4. Add onions, garlic and thyme to pan cook until onion has slightly softened.
  5. Add beef and tomato paste and cook for 2 minutes.  
  6. Pour in wine, stock and Worcestershire sauce.
  7. 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.)
  8. Mix cornflour and water in a bowl, then whisk into pan.
  9. Simmer until thickened.  Season, remove from heat.  Let cool.
  10. 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.
  11. Divide the cooled beef mixture among pastry cases.  
  12. 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.
  13. Brush top with egg.  Using a small sharp knife, cut a small steam vent into top of each pie.
  14. Bake for 30 minutes or until pastry is deep golden and flaky.
  15. 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.