Pie Floater

Difficulty: HOW MUCH LONGER, MOMMY?

Special Menu: Tour of Oceania

Pie Floater Pies
3 c mushrooms
1 onion, finely chopped
2 cloves garlic, finely chopped
2 small carrots, grated
½ cup Shiraz
½ tsp smoked paprika
½ tsp mace
¼ cup water with 1/2 t Vegemite dissolved into it
handful fresh parsley, chopped
salt and pepper to taste

2 sheets puff pastry, thawed
olive oil

saute onion over medium/high heat
add mushrooms, carrots and garlic, and saute until some of the liquid has evaporated
add wine and sizzle
add spices, parsley and Vegemite broth
continue to simmer until most of the liquid is absorbed, season with salt and pepper if needed.

preheat 425
grease a muffin tin and use a bowl or cup to cut 2 sizes of circles in the dough, one big enough to cover the walls of the muffin tin, and one to lay on top.
place larger circle into muffin tin, add mushroom filling, then add top pastry circle and crimp around the edges with a fork.
cut slits in the tops of each pie, and brush tops with olive oil.
bake 15-20 minutes until dough is golden.

Pea Soup
1 T olive oil
2 onions, chopped
4 cloves garlic, minced
3 c peas
3 c water
1 not chik'n bouillon cube
1/2 t Vegemite
5-6 mint leaves

in a large pot, saute onion and garlic.
add peas, saute for several minutes, then add water, bouillon, and Vegemite.
heat until peas are cooked, then use an immersion blender to puree the soup
add mint leaves and puree some more
season with salt and pepper if needed.

serve pies atop shallow bowl of soup, top with a bit of tomato paste or ketchup.