Wangaratta’s unofficial version of a Cornish Pasty, these beef pies can be made quickly and left to cook whilst herding children into homework and end of day activities. This recipe feeds 10 people and the pies can be frozen.
500g mince beef
1 onion diced
1-2 garlic gloves
½ cup tomato sauce
1 tablespoon tomato paste
5 sheets puff pastry
1 head broccoli
3 shakes of Italian herbs
1 cup frozen peas
1 beaten egg
Put carrot, broccoli, onion and garlic in food processor, process into small pieces. Fry mixture in a pan for 10-15 minutes and add beef, herbs, tomato paste, salt and pepper. Cook until beef is browned. Add tomato sauce.
Microwave the peas and add to the mixture and let the mixture cool.
Cut each puff pastry sheet into four squares, making the top squares a little larger. On a lined baking tray, line up the smaller pastry squares, having brushed the bottom with egg. Spoon on some meat mixture. Put larger pastry square on top and fork around the edges to seal the pies. Brush tops with egg.
Cook in oven at 180C for 40 minutes.
Serve hot from the oven. Leftovers for school or working lunch the next day.