Lamb Curry Meat Pie w/ Minted Pea Smash

Ingredients

3/4 LBS Lamb Boneless Top Round, cut into 1 inch chunks
3 Cloves Garlic, minced
1/2 White Onion, roughly chopped
Spices: 1/2 TSP Turmeric, 1/2 TSP Cumin, 1/2 TSP Ginger
1/4 Cup Fresh Cilantro, chopped
1 TBS Red Curry Paste
2 Organic pre-made frozen pie crusts
3 Yukon Gold Potatoes
1 1/2 Cup Fresh Peas
1 Bunch of Mint
Olive Oil
Instructions

Cut Lamb into 1 inch chunks & rub with spices, add a splash of olive oil to even the mixture
In skillet, sauté garlic, onion until translucent in olive oil, adding in lamb and spices mixture continue to stir until cooked
Chicken broth can be added as needed to keep sauce thick
Pie crust and assembly:

Cut pie “tops” by placing ramekin onto crust and outline with knife
Create the pie crust with remaining scraps of pie dough
Boil potatoes until cooked, drain
Place chopped potatoes and lamb mixture, into each ramekin, cover with pie dough tops and pierce 3 vent slits
Bake at 400 for 45 minutes, or until golden brown
Minted Pea Smash Topping:

Cook 1 1/2 cup fresh peas, drain
In food processor add one bunch mint and a splash of olive oil, blend
Toss 2 TBS mint mixture with cooled peas and smash slightly with fork

http://www.thecuisinerd.com/2012/03/14/lamb-curry-meat-pie-w-minted-peas/

Digestive Biscuits

Digestive Biscuits (English Recipe)
Recipe from King Author Flour

These biscuits were developed during the latter part of the 19th century to increase fiber in Victorian diets, something that might be appealing to you at the beginning of the New Year. Digestive Biscuits are really just sophisticated graham crackers and are very simple to make. They are delicious with tea and fruit.

1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 cups (6 ounces) King Arthur Traditional Whole Wheat Flour
1 teaspoon baking powder
1/2 cup (1 stick, 4 ounces) unsalted butter at room temperature
3/4 cup (3 ounces) confectioners' sugar
1/4 cup (2 ounces) cold milk
3 oz semi sweet chocolate pieces
drizzle of veg oil

Preheat your oven to 350°F.

Measure the flour and baking powder into a mixing bowl. With a pastry blender, two knives, or your fingertips, rub the butter into the flour mixture. Toss in the sugar and enough milk to make a stiff dough.

Knead this mixture on a floured surface until smooth. (All this can be done almost instantly in a food processor.) Roll the dough out to a bit more than 1/8 inch thick and cut into any desired shape. Traditionally, digestive biscuits are round and about 2 1/2 inches in diameter. Place on greased cookie sheets, prick evenly with a fork, and bake until pale gold, between 15 and 20 minutes.
Melt chocolate with a drizzle of veg oil till smooth and dip each cooled cookie back into the chocolate place on wax paper and place in the fridge till set.

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Potato Rosemary Cupcakes

Loosely based on:
http://www.pauladeen.com/article_view/bake_sale_potato_rosemary_cupcakes/

Yield: 16 cupcakes
Cupcake Ingredients:
1  cups Organic Pastry flour
1/2 cup PAN white cooked corn flour
2 teaspoons ground dried rosemary
1 1/2 teaspoons baking soda
3/4 cup peeled and mashed potatoes (no butter or seasoning), room temperature
1/4 cup heavy cream (if needed)
2 eggs
½ cup vegetable oil
½ cup sour cream
1 tsp salt
1/2 tsp pepper
Cupcake Directions:
Preheat oven to 350 F.
In medium-sized bowl, whisk together flours, rosemary, and baking soda and salt and pepper
In a large bowl, combine mashed potatoes, and eggs. Beat until smooth.
Mix the oil and  sour cream  into the potato mixture.
Slowly add the flour mixture and mix until fully incorporated.
Fill cupcake liners ¾ full.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Frosting Ingredients:
2 cups riced potatoes
½ cup mascarpone cheese
1/.4 cup heavy cream
1/2 teaspoon salt (if you boil your potatoes with salt test before adding more)
1/4 teaspoon pepper
1/2 cup Irish cheddar, grated

Frosting Directions:
Whip all ingredients together except cheddar
Mix in cheddar.

Pipe onto cooled cupcakes.
Brown tops under a broiler to serve.

www.cupcakeproject.com.

Philly Cheese Steak Egg Rolls

From http://mandysrecipebox.blogspot.com/

1 Tbsp. oil
1 onion, chopped
1 (12.5 ounce) package frozen sandwich steak meat
1 (14 ounce) package egg roll wrappers
Slices of Provolone or other cheese
2 cups oil for frying, or as needed

Heat skillet with the tablespoon of oil over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Add frozen steak into skillet.

Cook and stir until steak is no longer pink, breaking it up with a spatula as it softens, about 10 minutes. Remove from heat and set aside.
Arrange egg roll wrappers on a flat surface so it looks like a diamond; place a slice of cheese on each one, towards the bottom. Layer an equal amount of steak mixture on top of each cheese slice. Roll up egg rolls according to package directions, and seal edges, wetting with water if necessary.
Start at the bottom, then the sides, then roll the rest of the way.
Fry in oil in a skillet on all sides until golden brown. Drain on paper towels.

Makes about 12 egg rolls.