I make pasties about once a month or so usually when I have run out of fresh vegetables but still have some frozen. I always have some beef mince and puff pastry in the freezer so its an easy option that’s pretty fast to make, very delicious, and very popular!
Beef and Veggie Pasties
Prep time 15mins, cooking time 25mins
3 sheets of frozen puff pastry, thawed
3oog beef mince
1 medium brown onion, diced
2 cloves of garlic, crushed
1/4 cup of chopped fresh parsley
1 cup of frozen peas, corn and carrot
1/2 cup of diced fresh vegetables such as potato or mushroom
1/4 cup barbeque sauce
2 tbs tomato paste
3/4 cup beef stock
Preheat the oven to 200 degrees. Get two large baking trays/cookie sheets and place a sheet of baking paper on each.
place a little olive oil into a medium saucepan, when hot add the garlic and onion and cook until the onion is soft. Add the beef mince and cook through.
Meanwhile in a large mixing bowl combine the remaining ingredients except the pastry!
When the beef is cooked add the bowl full of saucy vegetables and parsley to the beef, stir to combine and bring to a simmer for 5minutes or until some of the liquid has reduced. Set aside for 10minutes and allow to cool.
Cut each puff pastry sheet in half so you have 6 strips of pastry. Place one strip at a time on a baking tray, and add about half a cup of the cooling beef mixture on one end of the strip. Fold the other end of the strip over the beef mixture so the edges of the pastry touch. fold over the edges, about 1/2 cm in, and then tap down with a fork.
Repeat this process with the other 5 strips of pastry, three pasties to a baking tray. Poke the tops of the pasties with a fork a couple of times. This stops the pasties from puffing up too much while baking.
Place in the oven and bake for 20-25minutes or until golden brown and crispy on top.
Eat your pasties with some tomato sauce and a salad. Or if you really have nothing else in the fridge just eat it by itself and then go shopping the next morning ;).