Beef & Vegetable Pasties


Prep 15 min // Cook 25 min


INGREDIENTS

500g lean beef mince

1 parsnip

1 carrot

1 potato

1 onion

1 cup frozen peas and corn

1 zucchini

3 tablespoon BBQ sauce

1 Tablespoon Worcestershire sauce

4 cloves garlic

Handful continental parsley

3 sprigs thyme

3 sprigs oregano

Salt and Pepper to taste

2 Sheets shortcrust pastry

Lightly beaten egg


THERMOMIX METHOD

  1. Preheat oven to 180 degrees fan forced.

  2. Place garlic and herbs in bowl and chop 3 sec/sp7 and scrape down bowl.

  3. Add onion, carrot, potato in bowl and chop 7sec/sp8 scrape down bowl.

  4. Add zuchhini, and parsnip to bowl and chop 7sec/sp8 and scrape down bowl.

  5. Add mince, peas and corn, salt and pepper and sauces to bowl and mix 10sec/sp6 and scrape down bowl and repeat.

  6. Place pastry sheets on bench and put mixture in middle of sheet and form a log on each sheet. Fold both sides into the middle.

  7. Brush with lightly beaten egg and place in oven and cook for 25min until golden. Serve with homemade chips and salad.

Non-THERMOMIX METHOD

  1. Grate potato, carrot, parsnip and zucchini and place into a bowl.

  2. Dice onion and herbs and put in bowl.

  3. Crush garlic and add to the bowl.

  4. Pour peas and corn and mince into the bowl and mix.

  5. Add sauces and salt and pepper and combine well.

  6. Place pastry sheets on bench and put mixture in middle of sheet and form a log on each sheet. Fold both sides into the middle.

  7. Brush with lightly beaten egg and place in oven and cook for 25min until golden. Serve with homemade chips and salad.

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