Name: Beef and vegetable pasties
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 teaspoon olive oil; 1 finely chopped onion; 3 teaspoon mild curry powder; 250 gram minced lamb or beef; 1 finely chopped celery stalk; 1 small, finely chopped carrot; 1 small, finely chopped zucchini; 1/2 cup frozen peas; 2 tablespoon (optional) currants; 1/2 quantity mashed potato; 6 sheets partially thawed frozen shortcrust pastry; 1 lightly beaten egg; tomato sauce, to serve

Ingredients

2 teaspoon olive oil

1 finely chopped onion

3 teaspoon mild curry powder

250 gram minced lamb or beef

1 finely chopped celery stalk

1 small, finely chopped carrot

1 small, finely chopped zucchini

1/2 cup frozen peas

2 tablespoon (optional) currants

1/2 quantity mashed potato

6 sheets partially thawed frozen shortcrust pastry

1 lightly beaten egg

tomato sauce, to serve

Method

1.Preheat oven to 200°C. Line an oven tray with baking paper.

2.Heat oil in frying pan on high. Saute onion with curry powder 1-2 minutes, until tender. Add mince and cook 2-3 minutes, until browned.

3.Mix in celery, carrot, zucchini, peas and currants. Cook, stirring, 2-3 minutes, until vegetables are just tender. Transfer to bowl.

4.Add mashed potato to mince mixture and combine well. Season to taste, then cool.

5.Using a 12cm round cutter, cut 4 rounds from pastry sheet. Spoon 2 tablespoons of mixture into centre of each round. Brush edges with egg and fold over to enclose filling. Press edges to seal and create a fill. Arrange upright on tray and brush with remaining egg.

6.Bake 15-20 minutes, until golden. Set aside 2 mins before serving with tomato sauce.

Don’t have a cutter? Trace around a saucer.
Note

Woman's Weekly Food

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Ingredients

Method

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