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Friday, 15 July 2011

Savoury Mince and Baked Bean Pasta Bake - Fridge Pack Heinz Baked Beans Review

I was sent a Fridge Pack of Heinz Baked Beans to review.  The Fridge Packs are fab because the baked beans stay lovely and fresh in the fridge and you use only what you need each time.  The Fridge Packs now include the low salt and sugar version of Heinz Baked Beans which is the one we usually buy anyway. 

My daughters love baked beans and they are really versatile.  You can use them for much more than just beans on toast or putting on baked potatoes.  Here's one of my staple dinners for when there are hoards of kids over for dinner and I need an easy, tasty tummy filler recipe.

Savoury Mince and Baked Bean Pasta Bake

500g lean beef mince

1 large onion, finely chopped

3/4 Fridge Pack Heinz Baked Beans (approx 2 tins)

½ Tbsp Worcestershire sauce

1 beef stock cube

½ tsp cumin

pinch mild chilli powder

½ tsp dried oregano

1 Tbsp tomato paste

1 cup pasta, cooked as al dente as you like it then drained (I use macaroni)

1 cup grated cheese (mild or tasty cheddar is fine)

Preheat oven to 180°C.

Put a large saucepan onto a medium heat.  Add the mince and stir it well, breaking it up as you go, until it's browned.  Turn the heat down a little and add the onion.  Cook the onion stirring until around until it softens.  Mix in 3/4 of a fridge pack of baked beans along with the spices, Worcestershire sauce and tomato paste.  Crumble in the stock cube and mix everything together really well and bring it to the boil.  Add the cooked pasta and mix everything together until well combined.  

Pour the whole lot into an ovenproof casserole dish and sprinkle the grated cheese over the top so that everything is covered.  Heat the dish in the oven until the cheese has melted and is bubbling well.  Serve with a large salad or lots of vegetables.


Lunchbox or Picnic Calzone - Love Your Leftover Mince

7g sachet fast action yeast

1 Tbsp sugar

½ cup lukewarm water

3 cups plain flour or bread flour

1 tsp salt

1 tsp each dried basil and oregano (optional)

Make the dough, if you have a breadmaker then use that on the dough setting and the process is really quick and easy.  If you are making the dough by hand it's still really straight forward.  Mix the yeast, sugar and lukewarm water with the flour, salt, a pinch of pepper and the dried herbs (if you are using them).  Mix well, adding a little more warm water, if necessary to the flour.  Stir with your fingers (or a bread knife) until the dough mixture forms a large ball.

Knead the dough gently until it is elastic, this usually takes about 7 - 10 minutes.  Drizzle a little oil into the bottom of a large bowl.  Turn the dough over in the oil so that it's lightly covered, this stops the dough sticking to the bowl.  Cover the bowl with a tea towel or clingfilm and set aside in a warm place to rise for at least 30 minutes.

To make up the calzone, take a small piece of dough and flatten it out into a small circle shape with your hands. Spoon some leftover mince mixture onto one side of the dough circle, leaving an edge around the filling.  Fold the empty side over and pinch the edges together to seal them.  You should have a half moon pasty type shape.  Repeat this process until all the dough has been used.

Place the calzone on a baking tray lined with non-stick baking paper.  Brush the calzone with a little olive oil and bake for 10 minutes or until they are golden and crispy.  Serve warm with a side salad or cool, wrap, then pack into lunchboxes.

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