Ingredients
500g Minced Beef 5 Sheets Of Rolled Puff Pastry 1 Large Carrot 1 Large Red Onion 1 Large Potato 1 Zucchini Tbsp Chopped Parsley S&P
1 Egg + a little milk for the egg wash.
Method Preheat your oven to 250c and line your tray with oven paper.
Grate all your vegetables and mix them in a bowl with the mince meat. Add salt and pepper.
Choose the shape you want your pie to be, I made a big one, a half and 4 quarter ones.
Place your pastry down, spoon on your meat and vegetable mixture and spread it out. You want it about 2cm thick. Leave a border of about 1cm of clean dough around the edges. Beat an egg and brush the edges, lay a second piece of pastry on top or fold over the other half of the pastry if you’re making smaller ones.
Press down the edges and then use a fork to seal them. Add a tiny bit of milk to the egg and brush the top of your pies, I added a sprinkling of sesame seeds.
Place them into the oven for about 25-30 minutes, until they are puffed up and brown. Make sure you check that the base is cooked.
Serve with Pickles + lots of ketchup. Enjoy x
My Tip – You can freeze the uncooked pastries, you’ll thank yourself.
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