Beef & Vegetable Pasties

For those on a budget or wanting less meat in their lives, just forget the mince in this recipe and go double on the vegetables.

  • 1 Tbsp olive oil
  • 1 Onion, finely chopped
  • 2 Cloves garlic, crushed
  • 250g lean beef mince
  • 1 tsp curry powder
  • 1 tbsp tomato paste
  • 1 1/2 Cups mixed frozen vegetables
  • 2 Sheets puff pastry
  • 1 Egg, lightly beaten

Preheat your oven to about 170 degrees (hotter if its not fan forced). Line your baking tray with baking paper.

Heat the olive oil in a large pan over high heat, then cook the onion and garlic for about 4 minutes, or until the onion is soft. Add the beef, cooking until it is all cooked through. Make sure you break up the lumps.

Now stir through the curry powder, vegetables and tomato paste, cook for another 2-3 minutes. Then you can season with a little salt and pepper, and let the mixture cool.

Cut the puff pastry into four squares, put a blob of the mixture in the middle of each square. Paint the edges of the pastry with the water and fold up and pinch together to seal them.

Brush them with the egg and shove em in the oven and bake until the pastry is golden brown. Serve with a leafy green sald.

Leave a Reply

Your email address will not be published. Required fields are marked *