Hairy Bikers 335 calorie Pie mmmmm

So last night there was a new program on, we all love the Hairy Bikers! but they needed to loose weight so they came up with some adaptations of their favourite foods.. this one REALLY looked good! and instead of pastry they used a pizza dough that crisped up! I had to share this one.. have a look at the website to see others...


http://www.bbc.co.uk/food/chefs/hairy_bikers



Low-fat minced beef and potato pies
Ingredients

1 medium onion, finely diced
2 small carrots, peeled and diced
2 celery sticks, trimmed and finely sliced
250g/9oz lean minced beef (less than 10% fat)
1 tbsp tomato ketchup
1 tbsp brown sauce
½ tbsp Worcestershire sauce
1 tbsp plain flour
½ tsp hot chilli powder
½ tsp dried chilli flakes (optional)
½ tsp freshly ground black pepper
200g/7oz floury potatoes, preferably King Edwards or Maris Pipers,
peeled and cut into 1.5cm/¾in cubes
300ml/½ pint beef stock, made with 1 beef stock cube
75g/3oz frozen peas
For the pastry
2 x 145g/5¼oz packets pizza base mix
about 200ml/7fl oz lukewarm water
plain flour, for kneading and rolling
1–2 tbsp semi-skimmed milk


Preparation method
1. Put the onion, carrots, celery and beef together in a large non-stick
saucepan and dry-fry over a high heat for 2–3 minutes, until the beef
is no longer pink. Keep stirring with a couple of wooden spoons to
break up the mince.
2. Reduce the heat and add the ketchup, brown sauce, Worcestershire
sauce, flour, chilli powder and chilli flakes (if using) and black pepper.
3. Cook for a minute, then add the potatoes and stock.
4. Bring to the boil, reduce the heat and cover loosely. Simmer for 25
minutes until the potatoes are tender, stirring occasionally. If
necessary, remove the lid for the last five minutes and stir more
regularly until the mixture is thick.
5. Remove from the heat, stir in the frozen peas and leave to cool
completely.
6. To make the pastry, put the pizza base mixes in a large bowl and mix
with lukewarm water according to the packet instructions.
7. Turn out on to a lightly floured surface and knead for five minutes
until the dough is smooth and elastic.

1-2 hours
preparation time
30 mins to 1 hour
cooking time
Serves 6

By The Hairy Bikers
From Hairy Dieters: How to Love
Food and Lose Weight
As you all know, we love our
pies and we hated the idea of
giving them up while we’re
trying to lose weight.
Fortunately, we got this idea
for a low-fat ‘pastry’ cases
from our clever friend Justine
and meat pies are back on the
menu.
You’ll need some small
individual foil pie dishes.
335 calories per portion.bbc.co.uk/food


8. Preheat the oven to 180C/350F/Gas 6.
9. Using scales, divide the dough into six even portions – each will be
about 80g/3oz.
10. From each portion, take off 35g/1¼ oz of the dough to use for the
pie lids.
11. Roll out the larger piece of each portion on a lightly floured surface
until it is about 3mm/ 1/8in thick and large enough to line your foil
pie dish, leaving a little overhanging the sides.
12. Lift into a pie dish and press down well into the base and sides.
This can be a little tricky first time round, but the dough is very
forgiving, so take it slowly until you’ve got the hang of the method.
13. Spoon a sixth of the mince and potato mixture into the pie case.
Brush the overhanging edges with a little milk.
14. Roll out the smaller portion of pastry until it is large enough to cover
the pie dish. Lift it on top of the pie and pinch the pastry firmly
together. Trim with kitchen scissors – using scissors will stop the
dough stretching.
15. Repeat exactly the same process to make the other five pies and
place them on a baking tray.
16. Snip once in the centre of each pastry lid with scissors to create a
large hole for steam to escape. Brush the pies generously with
more milk.
17. Bake the pies for 15 minutes, then remove them from the oven and
cover each one fairly tightly with foil.
18. Put them back in the oven for a further 15 minutes or until the pies
are pale golden brown and the filling is piping hot.
19. Remove the pies from the oven and leave to stand for five minutes
before removing the foil, then tuck in!