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Beef and veggie pasties
What's not love about a pastie? Beef and veggies and oh so yummy!
4.84
from
6
votes
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
32
pasties
Calories:
444
kcal
Author:
Kylie
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Ingredients
▢
40
mls olive oil
▢
1
onion
diced
▢
500
grams
beef mince
▢
1
carrot
peeled and diced
▢
1
zucchini
diced
▢
1
tin of tomato polpa
I use Mutti brand (crushed tomatoes)
▢
2
tbsps
worcestershire sauce
▢
½
cup
frozen peas
▢
¼
cup
plain flour
▢
8
sheets puff pastry
▢
1
egg
Instructions
Heat the oil in a saucepan and fry the onion and beef.
Break up any lumps in the beef and continue cooking until it is well browned.
Add the zucchini and carrot and stir through.
Add the tomato polpa and the worcestershire sauce.
Cook for ten minutes. Add the plain flour and stir quickly to unsure it it mixed in.
Add the frozen peas, cook until warm.
Allow the filling to cool.
Preheat oven to 220 degrees celsius. (428F)
Cut 4 large circles from each sheet of puff pastry (around 12cm).
Place 2 tbsps of filling in the middle of each circle and fold to make a semicircle.
Crimp the edges between your finger and thumb to seal.
Whisk the egg with ¼ cup of water.
Brush each pasty with the egg mix and place on an oven tray.
Bake at 220 degrees for 20 minutes or until golden.
Nutritional Information
Serving:
2
g
|
Calories:
444
kcal
|
Carbohydrates:
11.3
g
|
Protein:
9.1
g
|
Fat:
41.8
g
|
Saturated Fat:
6.4
g
|
Polyunsaturated Fat:
33.8
g
|
Cholesterol:
30.4
mg
|
Sodium:
130.7
mg
|
Fiber:
0.9
g
|
Sugar:
1.7
g
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