Friday - - Recipe Cards -

Prep time 15 mins

Cook­ing time 45 mins

Makes 6

1 large onion, finely chopped

2 tbsp oil

3 gar­lic cloves, crushed

500g beef mince

2 tbsp Worces­ter­shire sauce

2 tbsp brown onion soup pow­der

4 tbsp fruit chut­ney

100ml wa­ter

2x175g rolls ready-to-use flaky pas­try

2 eggs, beaten

Sauté the onion in the oil un­til soft. Add gar­lic and mince and fry un­til the meat is brown. Sea­son with salt and pep­per. Add Worces­ter­shire sauce, soup pow­der, chut­ney and wa­ter. Bring to the boil, cover and sim­mer for 10-15 min­utes or un­til the meat is spicy and not wa­tery. Set aside to cool. Pre­heat the oven to 200ºC and line two trays with bak­ing pa­per. Roll out each sheet of pas­try on a flour-sprin­kled sur­face to get it slightly thin­ner and slice each through the breadth into three even strips. Di­vide the meat into six por­tions and spoon on to one half of each strip. Fold the pas­try over the meat and seal the edges with a lit­tle bit of beaten egg. Daub each pie with egg and bake for about 20 min­utes or un­til the pasty is golden brown and crispy and the meat is warm. Serve pies warm or at room tem­per­a­ture with tomato or sweet chilli sauce.

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