Dietary Information
Ingredients
- Olive oil - 2 Tbsp
- Onions, finely chopped - 2
- Garlic cloves, finely chopped - 3
- Rindless bacon, diced - 4 rashers
- Premium Beef Mince - 600 g
- Kalamata olives, pitted - 1/2 cup
- Sundried tomatoes, sliced - 8
- Parsley, chopped - 2 Tbsp
- Frozen peas - 1/2 cup
- Salt and pepper, to season
- Ready rolled flaky pastry - 6 sheet
- Egg, beaten - 1
Method
Preheat the oven to 200°C (180°C fan-forced)
In a medium frypan, heat the oil over moderate heat and add the onions, garlic, bacon and mince. Fry for about 5 minutes until the onions are soft and the meat cooked through. Remove from the heat and cool.
In a large bowl, add all the remaining ingredients, except the pastry and egg, and add the mince mixture . Mix well to combine, and season to taste. Divide the mixture into 6 equal portions.
Cut a 22 cm diameter disc out of each sheet of pastry.
To make one pasty; brush the edge of a pastry disc with egg, form a portion of the filling into a sausage shape, put it into the middle of the disc and bring the edges up together and crimp closed.
Repeat for the other 5. Brush the pasties with egg and place on a baking tray. Bake for 25-30 minutes until well cooked.
Serve with tomato salsa or sauce, and salad.
PER SERVE • Energy 3045Kj • Protein 35g • Total Fat 46g • Saturated Fat 24g • Carbohydrates 41g • Sugars 5g • Sodium 1313mg
Dietary and nutritional info supplied by NZ Nutrition Foundation
