Beef & vegetable pasties

Footy finals are coming up which are quite a big deal in our house - my family is Hawthorn MAD!!
 
These pasties will fit perfectly into any footy fever party & go very well with a few cold beers.

You can make them anyway you like - big triangles, mini parcels or into little pies using a muffin pan.  I often serve them with mashed veges for a great weeknight meal or on their own with some dipping sauce at a BBQ.

They are great for little hands who can pick them up and eat them easily without too much mess.  If you think your children will be turned off when they see the vegetables inside, just mash them up before adding to the mixture.

All ingredients found at ALDI!

Beef & vegetable pasties

• 1 Tbspn oil
• 1 onion, finely diced
• 500g lean beef mince
• 1 cup frozen mixed vegetables
• 1 Tbspn cornflour
• ¾  cup beef stock
• 1/3 cup tomato sauce
• 1 tsp worcestershire sauce
• pinch salt
• 4 sheets puff pastry, thawed
• 1 egg, beaten

Step 1 - Line 2 large oven trays with baking paper.

Step 2 - Heat oil in a frypan over medium to high heat. Add onion & cook until soft. Add mince & cook for 3 mins.  Break up lumps with the end of a whisk if required.  Add vegetables & cook for an additional 2 mins.

Step 3 - Mix cornflour & 1 Tbspn of beef stock to make a paste.  Add cornflour paste, stock, sauces & salt to the mince mixture.  Bring to boil & reduce to a simmer for 5 mins or until thick.  Allow mixture to cool.

Step 4 - While meat mixture is cooling, cut each pastry sheet into 2 triangles.

Step 5 - Place a large spoonful of filling onto each triangle & fold in half.  Completely seal the edges to avoid leakages.

Step 6 - Place the pasties onto lined oven trays.  Preheat oven to 220oC.  Brush top of pasties with beaten egg & cook, uncovered in  preheated oven for 20 mins or until golden.

TIPS: 
Vegetables can be thawed & mashed before adding to mince. 
Add bacon & mushrooms for a richer flavour.