| Servings | serves |
Ingredients
- 2 tablespoons Olive Oil
- 125 grams Beef Mince
- 1 clove Garlic Cloves
- 1 Brown Onion chopped
- 1 Carrot chopped
- 1 ½ tablespoon Worcestershire Sauce
- ½ tablespoon Tomato Paste
- ½ cup Beef Stock 125ml
- ½ cup Peas 60g
- 4 sheets Shortcrust Pastry thawed
- 1 Egg for brushing
Ingredients
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Instructions
- Preheat oven 200c. Heat half the oil in a large non-stick frying pan over high heat. Add the mince and cook for 4-5 minutes or until browned. Remove from pan and set aside.
- Add the remaining oil, garlic and onion and cook for 5 minutes. Return mince to the pan. Add the Worcestershire sauce and tomato paste and cook for 1 minute. Add the stock, reduce heat to low and cook for 8-10 minutes or until thickened, stir through the peas.
- Remove from the heat and set aside to cool.
- Use an 11 cm round cookie cutter to cut 16 rounds from the pastry. Top rounds with 1 tablespoon of mixture, brush edges with egg and fold to enclose.
- Brush pastries with egg, place on a lightly greased tray lined with non-stick baking paper and bake for 15-20 minutes or until golden.
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