Beef and Veggie Pasties

mains
beef-mince
australian

What you need

  • 1 tbsp olive oil
  • 400g beef mince
  • 1 brown onion, chopped
  • 4 cloves garlic, chopped
  • 2 birdseye chillis, chopped
  • 2 carrots, cut into approx 1cm cubes
  • 2 medium potatoes, cut into approx 1cm cubes
  • 1/2 cup frozen peas
  • 2 large tomatoes, deseeded and diced
  • 4 cups baby spinach
  • 50g tasty cheese, cubed
  • 1/4 cup fresh parsley, roughly chopped
  • 4 20cm rounds shortcrust pastry
  • 1 large egg, lightly beaten
  • 4 tbsp parmesan cheese

How it’s done

Preheat oven to 200 C

Heat 1 tbsp oil in a pan and cook beef over high heat for 5 minutes. Remove beef from pan and discard excess fat.

Add onion, garlic and chilli. Cook for 5 minutes

Add carrots and potatoes and cook an additional 3 minutes, stirring often

Return beef to pan along with peas, tomato and spinach, cooking until spinach wilts.

Remove from heat. Stir through parsley and cheese, and season to taste with salt and pepper. Let cool for 10 minutes.

Divide mixture evenly into the centres of the four pastry rounds. Brush edges of pastry with egg, fold pastry in half and crimp edges together to seal

Place pasties on a tray lined with baking paper. Poke holes in pastry to allow steam to escape. Brush remaining egg over pasties and sprinkle parmesan.

Bake for 20 minutes or until golden brown

Serve with tomato sauce. Yum.