Beef and vegetable pasties

Allergen – contains gluten, egg.
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beef and vegetable pasties cut in half, served with mixed leaf salad and pecans
g Best choice Main meal
Ingredients
Serves
people

This recipe was developed by chefs at Western District Health Service.

Method
  1. Pre heat the oven to 180oc.
  2. In a large bowl combine the beef mince, pork mince, celery, carrot, potato, capsicum, onion, garlic, pepper and barbeque sauce, mix together well.
  3. Lay the pastry on the work bench and cut out a round by cutting around the edge of a side plate or whatever size you require.
  4. Beat the eggs in another bowl, spoon a generous amount of the mixture in the middle and fold over to one edge that has been egg washed, crimp and stand the pasty up so the crimped edge is on the top and the pastry has a flat bottom.
  5. Put on a lightly sprayed oven tray and egg wash the top, cook for 25-35 minutes or until evenly browned. Serve with tomato and pear chutney. (green recipe)