| Servings | serves |
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion finely chopped
- 1 clove Garlic Cloves crushed
- 400 grams Beef Mince
- 2 tablespoon Plain Flour
- 420 grams Creamed Corn
- 310 grams Corn Kernels drained
- 1/4 cup Barbecue Sauce
- 1/4 cup Tomato Sauce
- 3 teaspoon Barbecue Seasoning Mix
- Salt and Pepper to taste
- 3 sheets Puff Pastry thawed
- 1 Egg lightly beaten
- 1/4 cup Parsley chopped fresh
Ingredients
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Instructions
- Lightly grease a 20 cm round (base measures 18cm) spring form pan. Line base and side with baking paper.
- Heat oil in a large pan. Add onion and garlic. Cook, stirring occasionally, until soft. Add beef. Cook, stirring occasionally, for about 5 minutes, or until cooked through. Add flour. Cook, stirring, for 1 minute. Add corns, sauces and seasoning. Simmer, stirring occasionally, for 2 minutes, or until mixture is thickened and heated through. Season with salt and pepper. Remove from heat.
- Cut two 20 cm rounds from two of the pastry sheets. Line base of prepared pan with one of the pastry rounds. Brush edge of pastry with egg. Place pan on an oven tray.
- Place remaining pastry round on a separate tray lined with baking paper. Brush top with egg.
- Cut two 5.5 cm x 25 cm strips and one 5.5 cm x 10 cm strip from remaining pastry sheet. Line side of pan with pastry strips, slightly overlapping. Using fingertips, press pastry seams together. Line pastry shell with baking paper. Fill with dried beans or rice.
- Cook pastry shell in a hot oven (200C) for 20 minutes. Remove paper and beans. Return pastry shell to oven with pastry round. Cook for about 10 minutes, or until pastry is golden. If base of pastry shell puffs up, use a tea towel to gently press down and remove air. Be careful of escaping steam.
- Meanwhile, reheat beef mixture, stirring over low heat, until hot.
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