Curried Beef, Potato and Cauliflower Pasties

clock 20 minutes + 45 minutes bowl Serves 4


  • 1 Tbsp rice bran oil
  • 1 small onion, finely chopped
  • 200g beef mince
  • 1 tsp curry powder
  • 1 potato, diced into 1cm cubes
  • 1 cup small cauliflower florets
  • ½ cup frozen peas
  • ½ cup water
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • Green salad, to serve
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  • 1. Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.

  • 2. Heat oil in a large frying pan over a medium heat. Sauté onion for 4-5 minutes until tender. Increase heat to high and brown mince for 4-5 minutes, stirring to break up any lumps.

  • 3. Add curry powder and cook, stirring, for 1 minute. Stir through potato, cauliflower, peas and water. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes or until potato is tender. Set aside to cool.

  • 4. Cut each piece of pastry into 4 squares. Divide beef mixture evenly between each square, covering one corner of the pastry but leaving 1cm border around the edge. Fold over to form a triangle. Press edges with a fork to seal.

  • 5. Place pasties on prepared tray. Brush with egg and bake for 15-20 minutes or until puffed and golden.

  • 6. Serve hot, with salad on the side.

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