Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 8 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
8
- 4 sheet frozen puff pastry, thawed
- 1tablespoons cornflour
- 2 carrots, finely chopped
- 1 large onion, finely chopped
- 2tablespoons worcestershire sauce
- 1/2 cup tomato sauce (to serve)
- 400grams lentils, rinsed, drained
- 2/3 cup salt-reduced beef stock
- 2teaspoons reduced-salt soy sauce
- 3/4 cup tomato passata
- 500grams lean beef mince
- 1tablespoons olive oil
- 1 free range egg, lightly beaten
- 2 stick celery, finely chopped
Nutrition per serving
2140kJ / 511Cal
2140 Kilojoules or 511 Calories
25% of daily energy intake*
Protein
22.0grams
Fat
23.2grams
Carbs
51.6grams
Sugars
9.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Heat oil in a saucepan over medium heat. Add vegetables and cook for 8 minutes or until soft. Increase heat to medium-high, add mince and cook for 5 minutes, stirring to break up lumps, or until browned. Season to taste.
Step 2 of 5
Mix cornflour with 1 tbs stock and set aside. Add remaining stock, passata, sauces and lentils to pan. Stir well, reduce heat and simmer for 10 minutes. Add cornflour mixture, increase heat and stir until mixture boils and thickens.
Step 3 of 5
Preheat oven to 210°C. Cut 8 x 12cm circles from pastry. Using a small, sharp knife, cut faces into pastry. Cut leftover pastry into strips and press onto rim of pie dishes. Brush with a little egg.
Step 4 of 5
Fill tins with mince mixture and place on a large baking tray. Lay pastry faces over mince and press edges with a fork to seal. Brush tops with a little egg.
Step 5 of 5
Bake for 20 minutes or until golden. Serve with tomato sauce.
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