Thursday, April 7, 2011

2-Plus-1 Menu : Meat Pie with Soup & Salad

Homemade double crust meat pie

Dinner Menu:
Sausage, Bacon & Egg Pie - $13.70
Roasted Bell Pepper & Tomato Soup - $3.50
Salad Green - $2.50

Total: $19.70

Where's my missing quail eggs!  Finally found a piece here (bottom right) ...

Sausage, Bacon & Egg Pie
I have not baked a double-crust meat pie for a very long time.  The usual savory pie that I made is potato pie (or cottage pie), where you have minced meat fillings topped with mashed potatoes and bake till golden brown.  I tried quail eggs for this pie.  But I think chicken eggs are far more suitable, as quail eggs are just too tiny and they seem to have disappeared inside the pie!  Other than my "missing quail eggs", the pie crust is very flaky and the sausage & bacon fillings are so delicious (you can't go too wrong with sausage and bacon!).

For the crust, I  usually go for approximately: flour (2x) = butter (1x) proportion. This gives a nice flaky crust.    If you have a food processor, you can use it to pulse the butter & flour together.  I just used the good old method of rubbing in the butter with the flour.  It does not take very long, probably about 10 minutes to rub and form a dough.  This pie takes up a big chunk of the $20 budget, mainly because I used store-bought sausages.  To save costs, substitute the sausage with fresh minced pork/beef + herbs/spices, or use 1/2 minced meat + 1/2 sausage meat.  

(makes one 8" double-crust pie, serves 6)

170g butter
350g plain flour
1/2 tsp salt
Pinch of mixed dried herbs
5 to 6 tbsp water

6 uncooked sausages (from Cold Storage supermarket), removed the skin and mixed all together
6 slices of streaky bacon (I left with only 3 pieces in the fridge ...)
1 leek, sliced
1 carrot, chopped & parboiled
1/2 potato, chopped & parboiled
3 hard-boiled eggs, halved*
*I used quail eggs and just crack the quail eggs directly onto the meat fillings.  

Egg mixture: Mix 1/2 egg yolk + 1/2 tbsp milk (for glazing)

Approximate cost: Sausages ($7.00) + streaky bacon ($2.00) + vegetables/eggs ($1.70) + flour/butter ($3.00) = $13.70

1) Prepare dough: Rub flour and butter with fingertips till it resembles fine bread crumbs.  Mix in the salt.  Incorporate 4 to 5 tbsp water to the flour mixture to form a dough.  Add another tbsp of water if the dough is too dry to handle.  Do not knead the dough.  Divide the dough into two: 2/3 and 1/3 portions.  Wrap the doughs separately with clingwrap and chill in fridge for an hour before using.

2) Prepare fillings: Heat a tbsp of oil in pan on high heat.  Pan fry the streaky bacon till light-brown and crispy.  Set aside.

3) With the remaining oil in pan, add in the mixed sausages.  Keep stirring to separate the meat into small pieces.  Once the meat is brown, tilt the pan to one side to drain off the oil secreted from the sausages, leaving about a tbsp oil in the pan (I used 1/2 tbsp of this oil for my salad dressing ... YUM!).

4) Add the leek, carrot and potato.  Add about 3 to 4 tbsp water and stir fry to combine all ingredients together.  Set aside to cool.

5) Rolling the crusts:  Bottom crust - roll out the 2/3 portion dough into a round disc.  The disc must be big enough to cover the pie dish (& depth) plus a little overhanging.  Trim the dough and combine excess dough with the remaining 1/3 portion.  Top crust - roll out remaining dough to a round disc to fit the pie dish plus a little overhanging.  Chill the pastry sheets in fridge for 15 minutes.

6) To assemble: Fill the pie dish (lined with bottom crust) with the fillings (step 4).  Place the streaky bacon over the sausage mixture (step 2).  Place the hard-boiled eggs on top of the streaky bacon.  Brush some egg mixture around the crust rim and carefully lay the top pastry crust over and pinch the edges to seal the pie.

7) Brush the remaining egg mixture on the top pastry crust and bake in preheated oven of 200C for 10 to 12 minutes.  Lower the oven temperature to 175C - 180C and continue to bake for another 25 to 30 minutes.  If the top gets too brown, cover it with a foil.  

8) Let the pie rest for 15 minutes before slicing.

Roasting the bell pepper and tomatoes lends a rich flavour to the soup.

Roasted Bell Pepper & Tomato Soup 
Roasting vegetables in the oven does not take much effort, yet you will be well-rewarded with a rich and  flavourful soup.  Do not be worried at the sight of the charred bell pepper.  Once you remove the roasted bell pepper from the oven, wrap it inside a foil and leave it to cool.  Once cool, the skin will come off easily and you will be left with a very sweet pepper for your soup.

(serves 3)

1/2 red bell pepper, remove seeds
4 medium-sized tomato, halved
5 cloves garlic (make a small cut at the tip and leave it intact, do not remove the skin)
1/2 carrot, chopped
1/2 potato, chopped
1 onion, chopped
2 pieces oil-marinated sun-dried tomatoes (sold in bottles), chopped
2 tbsp tomato puree
300ml stock + water
50ml milk
A pinch of dried mixed herbs
Salt & pepper to taste

Approximate cost: Bell pepper + tomatoes & vegetables ($2) + sun-dried tomatoes ($0.50) + stock/ milk ($1) = $3.50

1) Rub some oil, a pinch of salt & mixed herbs on the bell pepper, tomatoes and garlic.  Place them on a lightly-greased pan (bell pepper - skin side up) and grill in oven at 200C for about 20 minutes, till the skin of the bell pepper is charred.  

2) Wrap the bell pepper with foil and leave to cool.  Tomatoes and garlic leave to cool in pan.  Once cool, remove the skin of the bell pepper, tomatoes (they will come off easily) and squeeze the garlic bulbs out from the skin.  Roughly chop the bell pepper and tomatoes.

3) Heat a tbsp oil in soup pot.  Brown the onion, carrot and potato till fragrant.  Add the roasted garlic, tomatoes, bell pepper, sun-dried tomatoes.  Stir well to combine.

4) Add tomato puree, stock and sufficient water to cover the ingredients.  Bring to boil and simmer for 10 minutes.  Leave to cool slightly.

5) Blend the soup till fine and pour it back into the pot.  Add a little more water (if necessary) to dilute the soup to your desired consistency.  Bring the soup to boil and season with salt/pepper to taste.

6) Add milk, stir and remove from heat.

7) Garnish the soup with chopped spring onion.

Serve the meat pie with a side salad and soup

To prepare side salad -mix together the vegetables and keep chill in fridge:
4 to 5 romaine lettuce leaves (tear into small pieces)
A handful of cherry tomatoes, halved
1 cucumber, sliced

Salad dressings - mix together
1 tbsp Japanese sesame sauce + 1/2 tbsp mirin + 1/2 tbsp soya sauce + 1 tbsp lemon juice + 1/2 tbsp oil from cooking sausages (see above, or replaced with 1/2 tsp sesame oil).

To serve:  Toss the salad with dressings.

Approximate cost: Vegetables ($1.50) + Salad dressings ($1) = $2.50

I will be sharing this dinner menu to "$20 Budget Meal" event, host by Ellena of Cuisine Paradise.

For more of my 3-plus-1 or 2-plus-1 menus, check out the page here. 


  1. Love your blog, many good foods, i must try some of your recipes soon. Follow you..

  2. Hi Sonia, thanks for dropping by! I love your blog too, and eyeing your Mongolian chicken, look so yummy and appetising.

  3. OMG~~~~ I love the pie and soup and everything. I wan to try making the pie :)

  4. The bacon and sausage sounds yummy..Bookmark this recipe..Thks for sharing


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