Cajun Spiced Beef & Pork Mince Pie
with maple roasted broccolini
The quantities provided above are averages only.
Ingredients
1 unit(s)
Garlic
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
1 unit(s)
Carrot
1 unit(s)
Parsnip
265 grams
Puff Pastry
(Contains: Wheat, Cereals containing gluten May be present: Milk)
240 grams
Beef and Pork Mince
1 tin(s)
Tomato Paste
120 grams
Peas
5 grams
Mint
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Milk
Nutrition Values
Utensils
Cooking steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrot and parsnip, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Quarter the lemon.
Place a large pan over high heat with a drizzle of oil. Add the carrot, parsnip, cajun spice and beef and pork mince and fry for 6-8 mins. Use a spoon to break up the mince as it cooks. Season with salt and pepper.
IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
Bring the heat down to a medium-high. Add the creme fraiche to the beef and pork mix and allow to warm through 1-2 mins. Add a splash of water, if required to loosen the sauce. Season to taste with salt and pepper.
Pop the mix into an appropriately shaped oven dish and lay the puff pastry covering the dish and tucking the edges with a fork.
Brush the top of the puff pastry with a little milk.
Bake the beef and pork pie in the top of the oven placed on a lined baking sheet for 20-25 mins, until the top is golden brown.
Toss the broccolini with the maple syrup, a drizzle of oil, salt and pepper. Spread out in a single layer carefully, next to the pie and roast until the edges are crispy and slightly charred, 10-15 mins.
Meanwhile mix the mayo with a squeeze of lemon juice.
Carefully remove the pie from the oven and divide between plates at the table. Serve the maple roasted broccolini alognside with a drizzle of the lemon mayo.
