The pies have it...

I've been caught on the hop... I wasn't prepared.. knuckles prepare to be slapped.. and because the weather is so shite...  instead of picking up a bag of salad leaves or some sensible soup.. I spotted these ... and I SOOOOO wanted pie and it was late and I was in no humour to start making pastry.. (excuses much?!) so I indulged.. to the price of 15PP per pie and trust me they're not big enough to share .. having said that, it was delicious.. but most of my dinners are well below 10PP with heaps of free veg.. if you have the points then try one out.. but this is more of a warning than a 'try these kids' post!!! I've posted a great recipe for WW steak and mushroom pie below for the planners.. ahem...

Doll x

Chicken of Aragon pie - 17PP

Fungi Chicken pie - 15PP 

 Heidi Pie - Goats cheese, sweet potato, spinach and red onion - 19PP 

(I KNOW!!! Typical the veggie one is the highest!)

Matador Pie - Beefsteak, chorizo, olives, sherry and butter beans - 18PP

Shamrock Pie - Beefsteak in rich gravy and irish stout - 17PP

Weight Watchers Steak and mushroom pie

ProPoints® Value:    8
Servings:  6
Preparation Time:  20 min
Cooking Time:  120 min
Level of Difficulty:  Moderate

 

Enjoy this tasty steak and mushroom pie for 8 ProPoints values per serving. It's a great family meal and just as good as the one served in your local.

Ingredients

	5 spray(s) Cooking Spray, Calorie Controlled
	700 g Beef, Stewing Steak, Raw, Lean, cubed
	1 large Onion, All Types, chopped
	1 cube(s) Stock Cube, Vegetable, beef in 450ml boiling water
	225 g Mushrooms, sliced
	1 medium Carrots, Old, Raw, sliced
	2 tablespoons Parsley, fresh, chopped
	1 pinch Salt
	1/4 teaspoons (ground) Pepper, Black (Whole, Cracked or Ground)
	2 tablespoons (level) Cornflour, blended with 3-4 tablespoons cold water
	225 g Pastry, Puff, Ready Rolled Sheets, thawed
	1 tablespoons Milk, Skimmed

Instructions

• Heat the low fat cooking spray in a large saucepan and over a high heat add the cubes of stewing steak a handful at a time, so that they seal and brown. Add the onion and cook for another 3-4 minutes, until softened.
  
• Add the stock, mushrooms, carrot and parsley to the saucepan. Bring up to the boil, then reduce the heat. Cover and simmer for 1 1/2 hours, until the meat is very tender. Check the level of liquid from time to time, topping up with a little extra water if necessary.
  
• Preheat the oven to Gas Mark 7/220°C/425°F.
  
• Season the cooked meat with salt and pepper. Stir in the blended cornflour and cook until thickened, about 1 minute. Tip the mixture into an oblong baking dish.
  
• Lay the puff pastry sheet on top of the baking dish, trimming the edges with a sharp knife. Use the trimmings to make leaves for decoration. Position them on top, and brush the entire surface with milk. Bake for 25 30 minutes, until puffed up and golden brown.
  
• Serve with green vegetables and potatoes.