The other day I decided to do something a little different to our usual Spag Bol and this was the result.
A pie somewhat similar to a Cornish pasty.
- 500g Mince ( I made my usual Bolognese style mince)
- Large carrot, diced
- Large potato, boiled and diced
- 1 tin Koo baby peas (or 1 cup frozen peas)
- Ready to roll frozen puff pastry
- Egg (to seal pastry and brush on top of pies)
- Flour (to roll pastry on)
- Cook your mince as if you are making Bolognese, I use a tin of onion and tomato mix, a dash of mixed herbs and a teaspoon of beef stock powder.
- Add your diced carrots, diced potato and peas to the mince once it is cooked. Let the veg heat through while you roll out your pastry.
- Sprinkle a little flour on your surface and roll your pastry into a roundish circle shape( you can use a bowl or similar to cut out a shape), lay it out on a Spray&Cooked baking sheet.
- (I found cutting the ready to roll pastry into squares made it easier to get a uniform shape, I made a little mistake and rolled out my ‘circles’ a little too small, next time I will roll bigger pieces of pastry.)
- Once your pastry is ready, scoop out a tablespoon or two of mince and veg and place slightly off centre of the middle of your pastry.
- Beat your egg in a glass and brush a little along the edge of the pastry.
- Fold the bigger side of the pastry over the meat and press the edges together with a fork along the egg so they stick.
- Prick a few small holes in the pastry with the fork to allow steam to escape and brush egg over the top.
- Repeat until your tray is full.
- Bake them at 180ºC for about 15-20 min or until the pastry is brown and crispy.
- Serve with a green salad or chips.
*500g mince made about 9 smallish pies.