Recipe

Beef and vegetable pasties

Feb 27, 2014 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Beef and vegetable pasties
  • 1 tablespoon rice bran oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 250 gram beef mince
  • 1 large carrot, finely diced
  • 1 small turnip, swede or potato, finely diced
  • 2 tablespoon chopped parsley
  • 4 sheets frozen puff or shortcrust pastry, thawed
  • 1 egg, lightly beaten, to glaze
  • tomato sauce, to serve

Method

Beef and vegetable pasties
  • 1
    Preheat oven to 200°C. Line a baking tray with baking paper.
  • 2
    Heat oil in a large frying pan on medium. Cook onion and garlic for 3 minutes, stirring, until soft. Increase heat to high, add mince and cook for 4 minutes, stirring, until no longer pink. Add carrot and turnip, and cook for another 3 minutes. Remove from heat, stir through parsley and season to taste.
  • 3
    Cut four 20cm rounds from pastry sheets. Divide mince and vegetable mixture between rounds, placing in centre of each. Pull edges of pastry together, crimping to seal.
  • 4
    Brush lightly with egg and place on prepared tray. Bake for 10 minutes, until golden. Serve hot with tomato sauce.

Notes

If you use shortcrust pastry, bake at 220°C and increase the cooking time by 10 minutes.

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