Ingredients
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1/3 cup dry breadcrumbs
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1/2 cup milk
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2 tablespoons barbecue sauce (or 1 Tablespoon Tomato sauce & 1 teaspoon Worcestershire sauce)
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1 tablespoon dried parsley
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1/8 teaspoon dried thyme
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1/8 teaspoon ground nutmeg
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800 g ground beef (lean)
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2 sheets frozen puff pastry, defrosted
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1 egg (lightly beaten to glaze)
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1 (40 g) packet French onion soup mix
Instructions
- In a bowl, place bread crumbs, milk, French onion soup mix, barbeque sauce, parsley, thyme and nutmeg. Mix well and leave for 5 minutes.
- Add lean ground beef to the mixture and mix lightly until well combined.
- Place 1 sheet of pastry on a baking tray lined with non-stick baking paper.
- Spread filling evenly on top leaving a 4cm ( 1-1/2 inch) border of pastry.
- Moisten pastry edges with water; place 2nd piece of pastry on top.
- Seal the edges with a fork.
- Brush top of pastry lightly with beaten egg.
- Bake at 200 Celcius (392 degrees Fahrenheit) for 40 minutes until golden.
- Serve hot or cold cut into squares.