Beef and Onion Pies

Plucked this one out of the Metro the other day - looks like a winner bt needs refining:

Pastry

• Place 105g of beef dripping in a saucepan and melt with 300ml of water
• Stir in 450g of plain flour and 1 tsp of salt
• Knead into a dough, wrap it and bung it in the fridge

Filling:

• Fry 1kg of onions in 50g of butter with some seasoning for about 5 minutes
• Stir in 1kg of mince
• Sprinkle in 100g of flour and stir well
• Add a pinch of nutmeg and 2 tsp of soy followed by 500ml of quality beef stock
• Simmer for 10 minutes and leave to cool

Creating:

• Roll out the pastry and cut out circles larger than pie tins
• Pop in the filling and top with ready rolled puff pastry
• Press to seal
• Brush with a beaten egg and cook for 20-25 minutes at 190

Hot and Sour Beef Udon Noodles

This is healthy, quick and tasty. Serves 2.

Ingredients:
1 tbsp Sunflower Oil
300g ish pack of lean beef escalope's cut into thin strips
1 red onion
1 red chilli, deseeded and sliced
2 cloves of garlic, peeled and sliced
1 bag of Sugar Snaps (approx 200g), halved
1/2 bag of beansprouts (approx 250g)
2 x 150g Straight to Wok udon noodles (Amoy do these)
1 lime (1/2 juiced, 1/2 in two wedges)
1 or 2 tbsp Thai fish sauce
1 tsp soft brown sugar

Method:
1. It's important to get all your ingredients prepared and ready to lob in the pan. Line them up next to the hob as this is quick to cook once you start so you don't want to be caught out.
2. Heat oil in non-stick frying pan or wok until smoking hot.
3. Add the beef and stir fry for 3-4 mins until browned, then remove to plate.
4. Add a little more oil into pan and fry the onion, chilli and garlic for 2 mins, stirring alot.
5. Add the sugar snaps and bean sprouts and stir fry for 2 mins.
6. Next add the noodles, lime juice, fish sauce and sugar and toss for 1 minutes until noodles are heated through.
7. Return beef to pan and stir well.
8. Serve in warm bowls with lime wedge.