These take a little bit more time and effort than school sandwiches, but they are delicious. They freeze well, too, and are just as nice cold as they are warm – perfect for the lunchbox.
- 2 tbsp olive oil
- 1 large (300g) brown onion, finely chopped
- 2 cloves garlic, finely chopped
- 500 g beef mince
- 1 medium (200g) potato, finely chopped
- 1 medium (120g) carrot, finely chopped
- 1/4 cup (70g) tomato paste
- 2 tbsp dijon mustard
- 1/4 cup (60ml) worcestershire sauce
- 1 tbsp sugar
- 1 tbsp red wine vinegar
- 1 cup (250ml) beef stock
- 1/2 cup (125ml) water
- 1/2 cup (60g) frozen peas
- 1/2 cup (80g) frozen corn kernels
- 6 sheets frozen shortcrust pastry, thawed
- 1 egg, beaten
- Preheat oven to 190°C/170°C fan-forced. Line 2 large baking sheets with baking paper.
- Heat oil in a large, heavy-based frying pan over a high heat. Cook the onion and garlic until softened. Add the beef and cook, stirring, for 5 minutes until browned.
- Stir in the potato and carrot, then the tomato paste; cook, stirring for 1 minute. Add the mustard, worcestershire sauce, sugar and vinegar, and stir to combine. Add stock and water and bring mixture to the boil. Reduce heat and simmer, uncovered, for around 10 minutes, or until the potato has started to soften and the beef mixture has thickened. Stir in peas and corn. Set aside to cool.
- Cut 4 x 12cm circles from each sheet of pastry. Place large spoonfuls of the cooled beef mixture in the centre of each circle. Brush the edges with the beaten egg. Draw the two sides up into the middle and pinch together. Crimp the edges all the way around.
- Brush the pasties with egg and place on prepared trays. Bake for 35 minutes or until lightly browned.
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