Makes 8 Large Pastries
Ingredients
800g Beef Mince
8 rounds Frozen Roti Paratha Pastry (640g)
1 Onion
1 Large Potato
S+P
EVOO
Method
Preheat your oven to 220°c.
Remove your roti from the freezer so they can defrost, they should be individually lined so you can separate them on your bench so they defrost faster.
Grate or use your food processor to finely chop the Onion and Potato and add them to a heated large frying pan with a bit of oil.
Lightly sprinkle them with salt and let them cook for a few minutes till they soften and the potato tastes almost cooked.
Then add in the meat with a generous seasoning of both salt and pepper - if you like you can add in some spices or extra vegetables but I prefer to keep these plain.
Break up the meat so it's crumbly and try to not turn it so often so it can brown.
After about 5 minutes, once the meat has cooked through, check for seasoning and remove the pan from the heat to let the mixture cool down.
Line an oven tray with baking paper and once the meat mixture has cooled down you can begin to fill the pastry. If you use a really hot mixture the pastry will begin to melt - yes I was impatient!
I put a few scoops onto one half, keeping a clean rim of pastry around. Then fold over the pastry and press around the edges to create a seal, you can use a fork or your fingers to crimp it or just leave it plain.
Place them onto your tray and put them into the oven for 15 - 20 minutes. They should be a beautiful crispy golden brown.
Enjoy!
My Tip: Use the pastry as your base and add whatever flavours you like, spices, vegetables, cheeses - NUTELLA!
You can find the uncooked Roti in the freezer section of Aldi, Woolies, Coles, Fruit shops that have a grocery section or Indian food stores. If you can't find it you can use a puff pastry instead - a butter one will work best.
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