Sunday, September 16, 2012

Mini beef and vegetable pasties

I thought I’d add pasties to our weekly menu last week as know that my girls like pastry, sadly I also know that they don’t like minced meat so I knew I was taking a massive gamble. I was hoping that the mince could be disguised amongst a very generous dollop of sauce.

Look, I’m not going to start lying, the pastry was all eaten and the inside part was left looking very sad and alone on its plate. But if you read some professionals advice our little ones need to see and taste food over ten times before they start to like it, so I only have 9 more tries and they will be eating these with as much enthusiasm as they show with pasta.

Give these a go; just remember that my girls don’t seem to like meats, even though they have seen it more than ten times!

Preparation time
25 minutes
Cooking time
25 minutes

1 tbs olive oil 
1 red onion, grated 
2 cloves garlic, crushed 
500g lean beef mince 
2 small potatoes, diced 
1 carrot, finely diced 
1/4 cup frozen peas 
1 tbs BBQ sauce 
1 tbs Worcestershire Sauce 
1/2 cup reduced-salt beef stock 
5 sheets puff pastry 
1 egg, beaten
1. Heat olive oil in a large pan and cook onion until soft and translucent. Add the garlic and cook for a minute. Add the mince and cook until brown (around 5 minutes). Stir in potatoes, carrot, peas, sauces and stock. Boil for about 10 minutes or until potatoes and carrots are soft and meat is cooked through. Then turn off the heat and let the mixture cool completely.
2. Mean while let the pastry defrost slightly and cut two 13 by 13cm circles from each pastry sheet.
3. Preheat oven to 180°C. Once the mixture has cooled, place 2 tbs onto each circle. Brush some egg around the edges so the pastry will stick. Bring the opposite edges together and seal the edges by pressing firmly all around to create a pasty shape. Place, sealed-edge facing up, on a greased baking tray. Bake pasties for 25 minutes or until golden in colour. Makes 10

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