Mum’s Post – As Oliver’s birthday is in January we have never really worked out when it is best to have a party for him with his friends. We always celebrate on his birthday with family and a couple of his friends but we have never managed to have a class party.
When a child’s birthday falls in the holidays do you celebrate their birthday before the holidays start, do you have it in the holidays and hope that their friends are not away or do you wait until school has started back??? This is one of the many reasons (amongst some others…) as to why our Oliver has never had a class party… but this year I promised myself, or really Oliver, that I would get it sorted and have a party… It’s now March and normally we get to March and say well… it’s been so long since it was his birthday we might as well get it right next year… but this time it feels perfect. We are not moving country, we are not moving schools, we have settled into the new school year, it’s perfect! So… next weekend we have Oliver’s first class party!! Yippee!! Oliver is so excited. But with this, there comes loads of planning and cooking! I have spent a lot of this long weekend cooking with Oliver and we will freeze the goodies, ready for the weekend ahead.
Today we made party pies. We make the filling and let it cool and we make the pastry. But you can also cut corners and save time as there are some really good, allergy friendly, wheat free, dairy free, egg free pastries out there now.
I’ll let you know next week how the kids loved them 🙂
Ingredients: 1 onion finely chopped, 500g lean minced beef, 1 cup water, 1.5 gluten free beef stock cubes; crumbled, 1/4 cup tomato sauce, 1 tspn Worcestershire sauce, pepper to taste, a sprinkle of ground oregano, 3 tblspns plain gluten free flour, 1 sheet of ready rolled gluten free, dairy free, egg free Puff Pastry thawed and 1 sheet of ready rolled gluten free, egg free, dairy free Shortcrust Pastry thawed, a little rice milk for glazing.
Method: 1. Cook onion slightly and add meat and cook until meat is well browned. Add 3/4 cup water, stock cubes, sauces and seasonings, Bring to boil, cover and simmer for about 15 minutes. 2. Blend flour with remaining 1/4 cup water to make a smooth paste. Add to the meat and bring to the boil, stirring continuously. Boil for approx. 5 mins, stirring at all times. Allow to cool. 3. Line a cup cake pan with baking paper. 4. Cut shortcrust pastry into circles. I use a scone cutter and cut about 1 cm larger than the scone cuter. Line pastry into bottom of the cupcake tray. 5. Spoon in the cooled meat filling. 6. Cut puff pastry into circles with a scone cutter. 7. Moisten edges with the rice milk or water. Top with puff pastry circles and press gently down to seal edges. Glaze with rice milk. 8. Bake in a very hot oven( 230 degrees Celsius) for 10 mins, reduce to moderate hot oven (190 degrees Celsius) and cook a further 10 mins or until pastry is golden.
For any party the planning and preparation is crucial but for a food allergy party this is even more essential for the result of a good party. These party pies can be made ahead of time and frozen. They can be frozen prior to cooking or they can be frozen after the cooking process and then reheated. I have done them both ways and both work well. If cooked and frozen the texture of the pastry when re heated may not be as crisp. Also remember that when cooking with gluten free pastry browning may take a little longer.
This recipe can also make x1 family meat pie. Bake in a very hot oven (230 degrees Celsius) for 15 mins, reduce to moderate hot oven (190 degrees Celsius) and cook a further 25 mins or until pastry is golden. Serve with yummy baked beans and mash. Enjoy!!