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Beef and vegetable pasties
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Transform leftovers into a delicious and hearty filling with cooked vegetables, beef mince, and mashed potato.
Ingredients:
  • 18.40 gm oil
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 500g beef mince
  • 1 large potato, peeled, diced
  • 1 carrot, peeled, diced
  • 125.00 ml frozen peas
  • 4 sheets frozen shortcrust pastry, thawed
  • Tomato sauce, to serve
Instructions:
  • Preheat your oven to 180C and prepare 3 baking trays by lightly greasing and lining them with baking paper.
  • In a hot frying pan, saute onion and garlic in half of the oil for 3-4 minutes until tender.
  • Cook the mince for 4-5 minutes until nicely browned, using the back of a spoon to break up any lumps while cooking.
  • Combine the potato and carrot in the pot. Cook covered for 5-10 minutes until tender. Toss in the peas and cook for 1 minute. Transfer to a large bowl and let it cool completely.
  • Cut the pastry into 11cm rounds. Spoon filling onto the center of each round. Moisten edges with water, seal, and create a decorative frill by crimping with your fingers.
  • Place the ingredients on the trays, ensuring the frill-side is facing up. Gently brush with egg wash. Bake until beautifully golden for 20-25 minutes. Serve alongside a flavorful tomato sauce.

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