Name: Rosemary and beef pasties
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Ingredients: 1 tablespoon vegetable or olive oil; 1 medium brown onion, finely chopped; 1 clove garlic, crushed; 400 gram beef mince; 1/4 cup tomato paste; 1/3 cup beef stock; 400 gram can red kidney beans, rinsed; 1 tablespoon chopped rosemary; 4 sheets frozen shortcrust pastry, thawed; 1 egg, lightly beaten; 1 tablespoon poppy seeds; tomato sauce, to serve

Ingredients

1 tablespoon vegetable or olive oil

1 medium brown onion, finely chopped

1 clove garlic, crushed

400 gram beef mince

1/4 cup tomato paste

1/3 cup beef stock

400 gram can red kidney beans, rinsed

1 tablespoon chopped rosemary

4 sheets frozen shortcrust pastry, thawed

1 egg, lightly beaten

1 tablespoon poppy seeds

tomato sauce, to serve

Method

1.Heat oil in a medium frying pan over moderate heat.

2.Add onion and garlic; cook, stirring, 2 minutes. Add mince; cook, stirring with a wooden spoon to break up lumps, 5 minutes, or until browned.

3.Add paste and stock. Bring to the boil. Reduce heat; simmer, uncovered, 25 minutes. Stir in beans; simmer a further 10 minutes, or until mixture thickens and liquid evaporates. Stir in rosemary. Cool 5 minutes.

4.Meanwhile, preheat oven to hot, 200°C (180°C fan-forced). Line 2 baking trays with baking paper.

5.Using a 12cm pastry cutter, cut 16 rounds from pastry.

6.For each pasty, spoon 2 heaped tablespoons of beef mixture onto a pastry round. Brush edges with egg. Fold pastry in half to enclose filling; using a fork, press edges to seal.

7.Place pasties on prepared trays. Brush with egg; sprinkle with poppy seeds. Bake 25 minutes, or until golden. Serve with sauce.

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Ingredients

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