Recipe for Mediterranean Pie

This is a recipe for all the family to enjoy and full of protein.

Making time   20 minutes

Cooking time   15 minutes

Ingredients

175g  6oz          ready-made puff pastry

6 eggs, hard-boiled

1 tin sardines

Juice of half a lemon

1 tbsp chopped fresh parsley

1 egg, beaten

v     Chop the egg and sardines

v     Mix in the lemon juice and parsley

v     season

v     Roll out the pastry to a rectangle (abou 14” x 12”; 35 x 30 cm)

v     Put the mixture on half the pastry

v     Brush the edges with egg

v     Press down to seal

v     Brush the top with beaten egg

v     Make diagonal slices across

v     Bake for 15 minutes at 225 °C/425 °F, Gas 7

When serving, simply give a smaller portion of the puff pastry to yourself if you're diabetic.

Alissa's Lasagne

Ingredients

• 500g lamb mince
• 2 parsnips, peeled and chopped
• 2 carrots, peeled and chopped
• 3 tbsp olive oil
• 1 pkt lasagne sheets
• 500 ml bouillon (vegetable stock)
• 300 ml milk
• 1 glass of wine
• 1 tin chopped tomatoes
• 1 tbsp tomato puree
• 1 tbsp peanut butter
• 1dsp dried oregano
• black pepper and salt, to taste

Bechamel Sauce

• 55g butter
• 55g flour
• 500ml milk
• 100g cheese + 50g cheese for sprinkling
• salt and pepper to taste

1. Fry parsnips and carrots in olive oil for 5-10 minutes until soft and brown
2. Mix chopped tomatoes, tomato puree, parsnips and carrots
3. Fry the lamb mince in the remaining oil
4. While the mince is cooking, add the oregano, pepper, salt, peanut butter, wine and the bouillon
5. Add cooked mince and milk, simmer gently on a low heat for 45-60 minutes to reduce the liquid and thicken the sauce
6. Make bechamel sauce - melt butter, add flour gradually, stir in gently.  Add milk gradually, stirring continually.
7. Add cheese, once smooth, stirring until melted
8. Using large baking dish, grease with oil
9. Line the bottom with lasagne sheets
10. Add a thin layer of the meat mix, then a layer of the sauce
11. Add another layer of lasagne sheets, followed by a layer of meat, then sauce
12. The final layer should be lasagne sheets with bechamel sauce and cheese sprinkled on top
13. Cook in the oven at 180 C for 35-40 minutes, until golden and bubbling

Serve hot with slices of warmed bread and fresh salad.

This recipe will freeze well and reheat easily in a microwave.

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