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Beef, fetta and eggplant parcels
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Prep Time:
60 minutes
Cook Time:
40 minutes
Total Time:
100 minutes
Delicious family-friendly parcels filled with mince, feta, and eggplant.
Ingredients:
  • 27.30 gm olive oil
  • 1 brown onion, finely chopped
  • 1 small eggplant, cut into 1cm pieces
  • 2 garlic cloves, crushed
  • 1 tsp ground coriander
  • 1/2 tsp chilli flakes
  • 500g 3 Star Beef Mince
  • 100g fetta
  • 82.50 ml mint, finely chopped
  • 6 sheets frozen butter puff pastry, just thawed
  • 1 Free Range Egg, lightly whisked
  • 95g yoghurt
  • Coles Australian Superfood Leaf Blend Salad, to serve
Instructions:
  • Preheat your oven to 200C. In a large frying pan over medium heat, heat oil. Sauté onion and eggplant for 5 minutes or until softened. Add garlic, coriander, and chili flakes and cook for another minute. Stir in the mince, breaking up any lumps with a wooden spoon, and cook for 5 minutes until browned. Mix in fetta and mint, season to taste, and let it cool for 30 minutes.
  • Cut 24 discs from the pastry sheets using a 10.5cm round cutter. On half the discs, spread the mince mixture, leaving a 1cm border. Brush the border with half the egg. Top with the remaining pastry discs and press gently to seal. Crimp the edges with a fork. Place the parcels on baking trays lined with paper. Brush with the remaining egg, make 2 small cuts on the top of each. Bake for 20-25 minutes until golden and puffed, swapping trays halfway through cooking.
  • In a small bowl, mix together yogurt, lemon juice, and season with your favorite spices.
  • Enjoy the parcels alongside tangy lemon yoghurt and a side of fresh salad leaves.

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