Armenian-style Beef Pie

1. Based on Mante, an Armenian Lamb Pie, this is a wonderfully different kind of pie and well worth the effort; the butter and chicken stock really boost the flavour.

Serves 6 - 8

1. Pastry:
2. 2 cup plain flour
3. 1/2 tsp salt

1. 1/4 cup olive or sunflower oil
2. 1/2 cup cold water
3. Filling:
4. 500 g finely ground beef
5. 1 small onion, finely chopped
6. 1 tbsp olive or sunflower oil
7. 2 tbsp finely chopped parsley
8. Salt & freshly ground black pepper
9. To finish:
10. 100 g butter, melted
11. 1 cup hot chicken stock

1. 1. Sift the flour and salt into a mixing bowl, add oil & rub in. Add water, mix to a soft dough and knead lightly until smooth. Cover with clingfilm and rest in the fridge for 30 mins.
3. 2. Place ground beef in a mixing bowl. Gently fry onion in oil and add to beef with parsley. Add salt and pepper to taste.
5. 3. Roll out the pastry thinly and cut into 4 cm squares*. Place a teaspoon of meat filling in the centre of each square, fold up sides and press to seal. Finished pastries will look like miniature canoes with the meat filling showing. Preheat oven to 180°C.
7. 4. Place pastries side by side in rows in a well-buttered baking dish, 25 x 30 cm. Brush with melted butter.
9. 5. Bake in oven for 30-40 mins. Pour hot chicken stock over pastries and return to oven for further 10-15 minutes until most of the stock is absorbed.
11. 6. Cut into squares and serve.

1. * I found this all a bit fiddly and time consuming, so for the second dish (I didn't have one big one) I cut 7cm squares and put in about a dessertspoonful of filling. Both dishes were delicious - I would decide size depending on how much time I had to make them.

Frankfurter, Garlic & Chilli Spaghetti

1. A twist on the Italian Spaghetti Aglio, Olio e Peperoncino (Garlic, Olive Oil and Chilli), with the addition of frankfurters and peas, this is a speedy dish with simple but gorgeous flavours.
2. 
   

Serves 2

1. 200 g Dried spaghetti
2. 400 g Frankfurter sausages, sliced
3. 6 Dried whole chillies, or according to taste

1. 1 Head of garlic, cloves peeled & sliced
2. 60 ml Extra virgin olive oil
3. 250 g Tinned garden peas
4. Sea salt & freshly ground black pepper

1.  Cook the spaghetti in plenty of salted boiling water until al dente. Drain and cool.

2.  Warm the olive oil, sliced garlic and whole dried chillies in a wok or large frying pan over a low heat, stirring, until the  garlic softens. 

3.  Increase the heat and add the sliced sausage. Cook, stirring, until the sausage starts to brown slightly. 

4.  Add cooked spaghetti, tinned peas and a good pinch of salt, stirring until everything is piping hot.

5.  Season well with black pepper and serve immediately.

This is the only time I use tinned peas. Use fresh or frozen as you like, I just like the flavour of tinned in this recipe.