Beef pasties with tasty bolognese sauce

Peter Gordon's puff pastry tasty meat pies

Serves

3 - 4

Prep Time

15 mins

Cook Time

40 mins

Peter Gordon’s tasty bolognese sauce is the perfect recipe for turning into pies or pasties using store bought puff pastry. Served with a freshly made zingy, crunchy coleslaw this is an easy and delicious meal that the whole family can enjoy.

This recipe comes from Homeland’s Community Day hosting chef Lyall Minhinnick and a group of rangatahi that he is mentoring. Lyall runs the group with funding from Health Through The Marae to help local rangatahi associated with Tahuna Pa Marae to understand the art of cooking and the concept of the greater hospitality industry.

Community Days at Homeland

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Ingredients

500g Quality Mark beef mincei
(or lean lamb mince)
1 onion
peeled and thinly sliced or diced
4 garlic cloves
peeled and sliced
1 Tbsp fresh herbs
(eg. rosemary, sage, thyme, oregano)
2 Tbsp vegetable oil
2 Tbsp dried apricots
sliced
2 Tbsp desiccated coconut
toasted
1 carrots
skin scrubbed and coarsely grated
1 canned chopped tomatoes
_1/2 tsp smoked paprika
(or chili flakes - more or less to taste)
1 Tbsp plain flour
mixed into a slurry with 3 tbsp cold water
2 tsp salt and pepper
to taste
500g puff pastry
pre-rolled
1 egg
beaten
3 Tbsp sesame seeds
sprinkle on before cooking

Method

For Beef Pasties

Caramelise the onion, garlic, and herbs in the oil over medium heat in a large saucepan, stirring frequently.

Add the beef, apricots and coconut and cook until the beef breaks up.

Add the carrot, canned tomatoes and smoked paprika, increase heat to full and bring to the boil, stirring often.

Reduce heat and cook at a rapid simmer until liquid has reduced to below the level of the mince.

Stir in the flour mixture and cook out for 3 minutes, stirring to avoid lumps.

Add salt and pepper to taste then tip into a baking dish to cool before placing in the fridge to chill completely.

Turn the oven to 210ºC bake.

Cut the pastry into whatever shape you like – a square will give more pasties than a round.

Place spoonfuls of the chilled mince just off centre on the pastry.

Brush the egg wash around half the pastry and fold it over so the seams meet, squeeze out any excess air.

Dip a fork into flour and use to press the edges to seal.

Brush with egg wash and sprinkle with the seeds, poke a few fork marks into the pastry at the highest point.

Bake until golden – at least 20 minutes.

For Serving

Serve with a fresh zingy coleslaw which is a good way to use up herbs (especially mint and parsley), cabbage, carrots apples – anything that is fresh and crunchy. Add toasted nuts or seeds and add a simple dressing, such as citrus juice and zest mixed with oil or sour cream and mayonnaise. Quantities can be flexible, use up what you have so long as the vegetables and fruit have no blemishes and are fresh and are fresh and crisp.