Meat Pies with Guacamole, Hooroo Curtis!

It's Hooroo Curtis week, we're saying goodbye, Aussie style to our currently reigning IHCC chef, Curtis Stone.  I don't always get a chance to participate, but have enjoyed the times I do.  For my farewell meal we had Meat Pies and Guacamole Curtis.

I lapped my pies over, empanada style however, and they paired nicely with his tasty guacamole, served on beds of crisp lettuce.  Here's the recipe from his web site, where you can find the meat pies.  Mine differs a bit, as I made individual pies, and used left-over lamb stew from the freezer, which needed clearing out mate.  The extras make super lunches for the next day(s).  More on meat pies here and here.

Guacamole

Ingredients 

(Serves 4)

3 ripe avocados, pitted, peeled, cut into medium dice

1 tomato, seeded, finely diced

1/2 cup finely diced red onion

2 tablespoons finely chopped fresh cilantro

2 tablespoons fresh lime juice

1/2 jalapeño chile, seeded and finely chopped

1 garlic clove, minced

1/4 teaspoon ground cumin

Salt

Directions 

The guacamole can be made 2 hours ahead. Lay a sheet of plastic wrap directly on the surface of the guacamole and refrigerate until ready to serve. 

In a large bowl, gently fold the avocados, tomato, onion, cilantro, lime juice, jalapeño chile, garlic, and cumin. Season to taste with salt.  This makes a super salad, just put little nests of salad greens on each plate, then scoop on some guacamole.

I'm sharing the goodies with Beth Fish Reads for her Weekend Cooking event, as well as at IHCC (I Heart Cooking Clubs).  Be sure to stop by and enjoy lots of good cooking!