Deli Meat Pie
A potato crust and a selection of deli meats combined with olives, Peppadews and peppers and finished with and egg topping. Easy and delicious!
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Surprisingly simple warm snacks to accompany pre-dinner drinks or at a cocktail party.
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Risotto with Biltong and Peppadew
Risotto is traditionally associated with Italian cuisine, but being so versatile, we have added biltong and Peppadew to give it a South African flavour.
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Press in potato crust
55 g serving sachet instant mash potato powder
250 ml boiling water
self-raising flour (250ml)
+-450 g total of any assorted cold meats from a
1 scoop each of peppadews, sliced black olives and jalapeno slices
grated cheddar (250 ml)
Preheat the oven to 180 ºC. Coat a 20cm diameter tart plate with non-stick baking spray.
For the crust, combine the potato powder with the boiling water and the oil to a smooth mash consistency.
Mix in the flour and press the mixture into the prepared tart plate.
Using kitchen scissors, cut the meats directly into the pastry base in no particular fashion. Sprinkle over the peppadews™, sliced black olives and jalapenos.
Beat the eggs and milk together lightly and gently pour over the meat filling.
Grate cheese evenly over this and bake for 35 minutes in the pre-heated oven until golden brown and the custard is set.
Hints and Tips
Do not use any additional salt for seasoning this recipe as the cold meats contribute sufficient on their own.
Enjoy warm for supper, or cold as a picnic food
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Deli Meat Pie
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