Yummiest savoury weekend bakes

Winter means savoury baking time, so get yourself ready to enjoy these delicious meals that will have the whole family reminiscing come summer.

Winter means savoury baking time, so get yourself ready to enjoy these delicious meals that will have the whole family reminiscing come summer.

CREAMY POTATO GEM BAKE

0:10 Prep, 0:30 Cook, 4 Servings, Easy

INGREDIENTS

400g frozen potato gems

30g butter

1 1/2 tablespoons plain flour

250ml (1 cup) milk

80g (1 cup) coarsely grated cheddar

Chopped crispy bacon, to serve

Fresh chives, chopped, to serve

More please. Creamy potato gem bake.

METHOD

Step 1

Preheat the oven to 200C/180C fan forced. Arrange the potato gems on a large baking tray and bake for 20 minutes or until crisp. Set aside to cool slightly.

Step 2

Meanwhile, melt the butter in a 20cm (base measurement) ovenproof frying pan over medium heat. Add the flour and cook, stirring, for 1 minute. Gradually add the milk, stirring well after each addition until well combined, until smooth. Bring to a simmer and cook for 2 minutes. Add the cheddar and stir until melted.

Step 3

Arrange the potato gems over the cheese sauce in the pan. Bake for 10 minutes or until bubbling. Sprinkle with the bacon and chives to serve.

MEAT PIE SAUSAGE ROLLS

0:30 Prep, 0:35 Cook, Makes 16, Easy

INGREDIENTS

2 teaspoons extra virgin olive oil

1 brown onion, finely chopped

500g beef mince

29g packet brown onion and garlic gravy

1 tablespoon tomato sauce

1 tablespoon Worcestershire sauce

1/4 cup finely chopped fresh flat-leaf parsley leaves

1/2 cup fresh breadcrumbs

2 sheets frozen puff pastry, partially thawed, halved

1 egg, lightly beaten

Sesame seeds, to sprinkle

Tomato sauce, to serve

Aussie as! Meat pie sausage rolls.

METHOD

Step 1

Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring occasionally, for 5 minutes or until browned and softened. Set aside to cool.

Step 2

Place mince, gravy mix, sauces, parsley, breadcrumbs and onion in a large bowl. Using hands, mix thoroughly.

Step 3

Preheat oven to 220C/200C fan-forced. Line 2 baking trays with baking paper.

Step 4

Place 1/4 of the filling along 1 long side of 1 pastry half. Roll up pastry to enclose filling. Cut into 4 pieces. Place, seam-side down, on prepared trays. Repeat with remaining filling and pastry. Brush with egg. Sprinkle with sesame seeds. Bake for 25 to 30 minutes or until pastry is golden and puffed. Serve with tomato sauce.

SHEPHERD’S POT PIES WITH CRISPY BACON

0:03 Prep, 0:07 Cook, 4 Servings, Easy

INGREDIENTS

1 brown onion

1 garlic clove

1/4 small green cabbage

1 tablespoon olive oil

500g lamb mince

475g pkt microwave potato mash

1 large beef stock cube

2 tablespoons Worcestershire sauce

2 tablespoons tomato paste

230g (1 1/2 cups) frozen peas, corn and capsicum mix

100g pre-diced bacon

How good?! Shepherds pot pie with bacon.

METHOD

Step 1

Heat a large frying pan over high heat. Put the kettle on.

Step 2

While the pan heats up and the kettle boils, finely chop the onion and crush the garlic. Finely chop the cabbage.

Step 3

Transfer the cabbage to a heatproof bowl. Pour over enough boiling water to cover.

Step 4

Once pan is hot, add oil then lamb to the pan. Cook, using a wooden spoon to break up any lumps, for 2-3 minutes or until brown. Add the onion and garlic, and cook until fragrant.

Step 5

Meanwhile, microwave the mash following packet directions.

Step 6

Crumble the stock cube into the pan. Add the Worcestershire, tomato paste and 185ml (3/4 cup) water. Stir until the mixture comes to a gentle simmer. Add the frozen vegetable mix and stir to combine. Cook for 1-2 minutes or until heated through.

Step 7

While the lamb mixture cooks, place the bacon in a small frying pan and cook over medium-high heat until golden.

Step 8

Drain the cabbage then combine with the mash. Spoon the lamb mixture among small serving bowls. Top with mash and bacon mixture. Season with pepper and serve.

Winter goes healthy with Taste Magazine.

LENTIL VEGIE ROTOLO BAKE

0:30 Prep, 1:10 Cook, 4 Servings, Easy

INGREDIENTS

1 tablespoon olive oil

1 onion, finely chopped

2 garlic cloves, crushed

250g mixed vegetables, diced (such as capsicum, mushrooms, zucchini)

120g grated sweet potato or pumpkin

2 teaspoons vegetable stock powder

400g can brown lentils, rinsed, drained

375ml (1 1/2 cups) tomato passata

500g fresh ricotta

1/4 cup chopped fresh basil, parsley, oregano or sage, plus extra leaves, to serve

5 sheets fresh lasagne

80g (1 cup) coarsely grated cheese (such as cheddar or mozzarella)

Yum. Lentil vegie rotolo bake

METHOD

Step 1

Preheat oven to 180C/160C fan forced. Heat the oil in a large, deep frying pan over medium heat. Cook the onion for 5 minutes, until soft and golden. Add garlic and stir for 30 seconds. Add diced vegetables and grated sweet potato or pumpkin. Cook, stirring often, for 5 minutes, until soft. Stir in stock powder and lentils. Transfer to a large bowl. Season. Cool completely.

Step 2

Spread 1 cup passata over the base of a 5cm-deep, 7-cup baking dish. Mash ricotta in a bowl and stir in basil. Season. Lay a sheet of lasagne on a work surface. Spread one-fifth of the ricotta mixture down a long side of sheet. Top with one-fifth of the vegie mixture. Roll up lengthways, then cut into 8 pieces. Place, upright and close together, in dish. Repeat with the remaining lasagne, ricotta and vegie mixture.

Step 3

Combine the remaining 1/2 cup passata with 60ml (1/4 cup) water and pour over rotolo. Cover with foil and bake for 40 minutes. Remove foil, sprinkle with cheese and bake for 20 minutes or until golden brown. Sprinkle with extra basil.

MIXED VEGETABLE TART WITH FETA AND PESTO

0:15 Prep, 0:25 Cook, 4 Servings, Easy

INGREDIENTS

750g thinly sliced mixed vegetables

100g (1⁄3 cup) basil pesto or sun-dried tomato pesto, plus extra, to drizzle

100g feta, marinated feta, goat’s cheese or ricotta, crumbled

2 sheets ready-rolled puff pastry, just thawed

Savour it. Mixed vegetable tart with feta and pesto.

METHOD

Step 1

Preheat the oven to 200C/180C fan forced. Grease and line 2 large baking trays.

Step 2

Place a sheet of pastry on each prepared tray. Use a sharp knife to score a 2cm-thick border around each sheet (don’t cut all the way through). Spread pesto over each sheet, keeping within the borders.

Step 3

Place the vegetables in a large bowl. Drizzle with 11/2 tbs. oil. Season. Toss to coat. Arrange the vegetables over the pesto, staying within the borders of the pastry sheets. Brush the pastry borders with a little oil.

Step 4

Bake the tarts, swapping the trays halfway through cooking, for 25 minutes, until pastry is golden brown and vegetables are tender.

Step 5

Scatter feta over the tarts and dollop with extra pesto. Cut into quarters and serve immediately.