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Serves: 6
Oven Temp: 220°C / Gas Mark 7Method
- Heat oil in a large frying pan and fry chopped onion until soft then add chopped bacon and mushrooms and continue to fry for 5 minutes.
- Add minced steak, stirring constantly to break it up as it browns. Cook for about 5 minutes before crumbling the stock cube into the mince along with a spoonful of flour, stir as it thickens. Finally, add peas to the mince before removing from the heat. Cool completely before making the pastries.
- Place a baking tray into a hot oven to heat. (A hot tray will ensure the bottom of the pastries are crisp.
- Roll the pastry on a lightly floured work surface to 2mm thick. Aim for a large, thin rectangle about 18 inches x 24 inches.
- Cut the rectangle in half, horizontally, then into 3 strips, making 6 small rectangles. Egg wash around the edges of each pastry.
- Spoon a sixth of the mince mixture across the middle of each pastry.
- To roll into a parcel, fold the bottom of the pastry over the meat, egg wash the sides and fold in, then roll the whole thing over to seal and secure, then egg wash.
- Remove the tray from the oven, quickly set the beef pastries onto the tray and return to a hot oven for 20 minutes and bake until golden and crisp.
Ingredients
- 1 tbsp Oil
- 1 Small onion finely chopped
- 3 Rashers bacon trimmed and diced
- 250 g Mushrooms finely sliced
- 575 g Northern Ireland Farm Quality Assured Minced Steak
- 1 Beef stock cube
- 1 heaped tbsp (20g) Flour
- 150 g Garden peas
- Salt and pepper
For the pastry:
- 250 g All butter puff pastry
- Flour for dusting
- 1 Egg yolk
To serve:
- Baby potatoes
- Gravy
- Seasonal vegetables
