| | Red-wine-infused pies with tomato salad
Red-wine-infused pies with tomato salad
Red-wine-infused pies with tomato salad 4.3-5 9
  • Calories: 2724 kj
  • Fat: 36g
  • Carbohydrates: 10g

How to Make:

  1. Preheat the oven to 210C/190C fan-forced. Place pies on a baking tray. Bake for 20 minutes, until golden and heated through.
  2. Arrange the tomato and onion on a serving platter. Break over chunks of feta. Season and drizzle with balsamic. Divide pies among serving plates. Serve with the tomato salad.
Time for preparing:
20 min.
Servings:
4

Ingredients:

  • 4 Herbert Adams Slow-Cooked Beef and Shiraz with Cracked Pepper pies (see notes)
  • 500g mixed tomatoes, sliced
  • 1/2 small red onion, finely sliced
  • 100g Persian feta, drained
  • 2 tablespoons balsamic dressing
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