Preparation time is 25minutes
Cook time is 45minutes
Total time is 1hours 10minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1tablespoons plain flour
- 1/3 cup frozen green peas
- 1 carrot, finely chopped
- 1 brown onion, finely chopped
- 4 sheet frozen reduced-fat puff pastry, just thawed
- 1 1/2tablespoons worcestershire sauce
- tomato sauce (to serve, optional)
- 1teaspoons dried oregano
- 2tablespoons tomato paste
- 300grams lean beef mince
- 1tablespoons olive oil
- 1 egg, beaten
- 1/2 cup cheddar, coarsely grated
- 475grams classic mash, stirred until smooth (not heated)
Method
Step 1 of 5
Heat oil in a large saucepan over medium-high heat. Cook onion and carrot, stirring, for 5 minutes or until softened. Add mince and oregano. Cook, breaking up with a wooden spoon, for 5 minutes or until browned.
Step 2 of 5
Add tomato paste and sauce. Cook, stirring, for 30 seconds. Add flour and stir to combine. Add 1/2 cup water and bring to the boil. Stir in peas. Cook for 2 minutes or until sauce thickens. Set aside to cool.
Step 3 of 5
Preheat oven to 220°C. Line 2 large baking trays with baking paper.
Step 4 of 5
Cut each pastry sheet in half to form 8 rectangles. Trim length to 20cm. Place 4 rectangles on prepared trays. Top with cheese, mash and mince mixture. Cover with remaining pastry rectangles. Using a fork, press edges together to seal. Trim edges if needed.
Step 5 of 5
Brush pastry parcels with egg. Bake for 30 minutes or until golden and crisp. Serve with tomato sauce, if desired (see tip).
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