Leftover Pie

Five Star Pie

It's fascinating to see what one could make from leftovers languishing in the refrigerator.  I had some pasta,  mince, mint rice (rice cooked with 1 sliced onion and a bunch of mint leaves) and a piece of dry cheese.  Oh and some chicken soup too.  Put them together in layers, pour the soup over and you have a gorgeous  Five Star Pie.

The Recipe:

For The Mince: http://www.fromthefryingpan.blogspot.com/2013/07/family-trade-mark.html

2 cups leftover pasta- whatever you have will do.  I used spaghetti; 1 cup mince; 1 cup chicken soup; 1/2 cup of Mint Rice;  50 gms of dry cheese, sliced thin; salt and pepper to taste.  Baby tomatoes for garnishing.

Oil the pie dish and arrange ingredients in layers starting with the spaghetti, then the mint rice, followed by the mince.  Pour the soup all over the mince and let it seep down on to the spaghetti.  Arrange the cheese on top and bake in a preheated oven at 150 Degrees Centigrade or till cheese is brown and bubbly.  Garnish with baby tomatoes and serve hot.  Watch your favourite TV programme as you tuck into this delicious Five Star Pie.

Family Trade Mark

Bread Mince

I drool whenever I think of this recipe.  The delicious smells wafting through the house and the scraping of the kitchen spoons against the pan filled me with anticipation of a wonderful meal cooked by my Mum or dad.  My Mum would always use this as a filling for mince patties for our birthday parties and other special ocassions and they had to be rationed out to the guests who greedily fell on them without exception.  To this day, there's no one who can cook like my Mum and whenever I make this recipe I think of long, long ago and the glorious birthday parties we had.

The Recipe:

1/2 kg mince; 2 onions, chopped; 2 spring onions, chopped; 3 flakes, garlic, minced; 1 inch ginger, minced; 2 green chillies, minced;  few coriander leaves, chopped; salt to taste; 2 tbsp oil for frying; a handful of green peas; 2 slices stale bread, crumbled; fried egg tofu - optional.

Wash and drain mince.  Heat oil and add chopped onion, spring onion, ginger, garlic, corriander leaves and minced chillies.  Stir fry on medium heat until onions are golden browm.  Add the mince and fry till brown.  Add peas and 1/4 cup water and cover and cook 5 minutes.  Add salt to taste and the crumbled bread.  The bread will soak up all the liquid.   Garnish with sliced tofu and serve hot with dhal and rice or chappathis.  This is a hot favourite and I love this recipe even today.  Enjoy.