Rated 5 out of 5 based on 2 votes
- 1 x brown onion diced
- 2 x cloves garlic, crushed, peeled, chopped
- 2 Tbls rice bran oil or any cooking oil
- 500 g minced beef
- 1 cup frozen peas
- 1/2 cup corn kernels
- 1 x large red capsicum, diced
- 600 g potatoes, cut into 1cm cubes
- 60 ml soy sauce
- 50 ml water
- 3 tspn curry powder (mild)
- 1 tspn chilli powder
- 1 Tbls sugar (optional)
- 12 x sheets puff pastry, thawed
- 1 x egg, lightly beaten
- 1/4 cup coriander leaves, chopped
1. Heat oil in a large non-stick fry pan over medium heat. Cook onion and garlic for 2 minutes or until soft and aromatic. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6-7 minutes or until browned and cooked through. Add the potatoes and cook, stirring occasionally for 5 minutes or until just tender.
2. Combine soy sauce, water, curry powder, chilli powder and sugar in a mug. Add to mince mixture. Bring to the boil. Reduce heat to medium-low. Add the peas, corn and capsicum. Simmer, stirring, for 4 to 5 minutes or until liquid has almost evaporated. Add salt and pepper, to taste. Add coriander and stir. Set aside to cool completely.
3. Preheat oven to 220 degrees Celsius. Use a 10cm-diameter pastry cutter to cut 4 discs from each sheet of pastry. Place 1 tablespoon of the beef mixture on each disc. Fold in half and press edges together. Place on a tray lined with baking paper. Brush top with egg.
Bake, 1 tray at a time, for 15-20 minutes or until golden and puffed. Serve with tomato chutney or sweet chilli sauce.
Note: (if you don’t have a pastry cutter, use a bowl or small plate of the same measurement and cut around it)
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Sounds good — I sure can veganice that. Thanks for the inspiration Sarah – and as usual, a great picture
Thanks Angela, you sure can! Remember recipes are just guidelines…
Sarah that looks nice and must taste delicious.Thank you for the recipe.I will try it.
Thanks Anna. Let me know what you think.