I invented this recipe myself using simple, basic products that are found in most kitchens. I tend to not use precise weighing when I cook, and prefer to trust my artistic flare (haha) and raw cooking instinct, but I am giving weights here to help those of you who like to follow guides. The pie took around 15-20 mins prep time and 15 mins cooking in the oven.
Mums Meatball Soup (yes, you read that correctly) Pie!
1 pack of Richmond Mini Meatballs,
400g self raising flour,
Half cup of frozen peas,
half cup of frozen sweetcorn,
Tin of condensed Mushroom soup,
Pinch of salt,
200g Shredded suet (Vegetarian suet is also fine),
Dash of milk,
300ml cold water,
1 egg (optional).
To Make The Pastry.
If you wish to buy ready made suet pastry that is fine, but you can make a simple pastry by:
Sifting 400g of self raising flour, with a pinch of salt.
Stir in 200g of shredded suet.
Add the cold tap water a little at a time, stirring slowly with a knife,
Use your hands to mix into a fine dough.
Dust a work surface with flour and tear off around 1/3 of the dough (keep is for later to use as the pie topping).
Rollout the pastry to around 1-2 cm thick.
To Make The MeatBall Soup Pie.
Preheat your oven to 180*C / Gas mark 4
1)Grease a pie dish with margarine or butter, and line the pie dish with the suet pastry. Poke the bottom a few times with a fork and bake blind for 5 mins (or until the pastry is starting to golden).
2) While the pastry is in the oven, also cook the meatballs according to the instructions on the packet.
Put the tin of condensed mushroom soup in a pan and onto the hob. In the same can the soup came out of, fill 1/3 of the tin with milk and swirl, this catches the last drops of soupy goodness, then pour back into the soup on the hob.
3) Add the frozen peas and sweetcorn, and bring to simmer. Simmer until the meatballs are ready to come out of the oven.
4) Add the meatballs into the pan with the soup and vegtables, and mix together. Pour the mix into the pie dish and put to one side.
5) Using the saved 1/3 of pastry, roll out to around 1-2cm thick and lay on top on the pie, to create a lid. Using a finger or fork, seal the pastry lid, and run a knife along the edge to remove any excess pastry. Cut a slit into the top of the pie to let out any steam while cooking.
6) Optional- I then used a simple shape cutter to make fun doggy shapes out of the left over pasty to stick on top of the pie. I then whisked an egg to make a quick wash for the pastry to give a nice golden glaze when cooked.
7) Bake the pie in the centre of the oven at 180*C for 15 minutes (or until the pastry is golden and crisp).
8) Serve and enjoy!
You can easily make a lot of variations to this recipe. Maybe try condensed chicken soup instead of mushroom, or maybe put courgette in instead of sweetcorn. Use this recipe as a basic guide and let your imagination run wild!
This post us an entry for Britmums’ Hungry to Happy Challenge sponsored by Richmond Mini Meatballs.
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