Ingredients
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1 kg shortcrust pastry, 5 sheets
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300 g ground beef
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1 medium carrot, peeled and grated
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1 small swede, peeled and grated
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1 medium onion, very finely diced
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2 tablespoons peas
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2 teaspoons beef stock powder
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2 tablespoons water
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black pepper, lots of black pepper
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3 medium potatoes, peeled and cut into tiny (pea sized)
Instructions
- Preheat oven to 160c for a fan forced oven or 180c for non fan forced.
- Seperate pastry sheets and defrost. Using the largest dinner plate that will fit on the pastry square, cut circles.
- Mix filling ingredients together and divide into 5.
- Place 1/5th of the mixture along the centre of a pastry circle, then moisten edges with water and bring together crimping to seal.
- Repeat with remaining 4 circles of pastry.
- Place on a baking tray and brush with the glaze; cut a small hole in pastry to allow steam to escape.
- Cook in preheated oven for 45 minutes or until golden.