Recipes

Curried beef and vegetable pasties

We've added a mild, aromatic flavour to family favourite dishes
16
45M
20M
1H 5M

We’ve added a mild, aromatic flavour to family favourite dishes

Ingredients

Method

1.

To make filling, heat oil in a large frying pan over a medium to high heat. Add onion. Cook, stirring occasionally, until soft. Add beef. Cook, stirring to break up mince, for about 5 minutes, or until browned. Add curry powder, chutney and flour. Cook, stirring, for 1 minute. 

2.

 Add vegetables, stock cube and water. Bring to boil. Gently boil, stirring occasionally, for 10 minutes, or until thickened. Season. Transfer to a bowl. Refrigerate, covered, until cold. 

3.

 Cut pastry sheets into square quarters. 

4.

 Working with one square at a time, place 2 level tblsps of filling in the centre. Brush edges with water. Bring two opposite corners of pastry up to meet at the top to form a triangle. Press edges together to seal. Twist edge to form a crimp across the top. 

5.

Place on two large oven trays lined with baking paper. Brush with egg. Sprinkle with seeds. 

6.

 Cook in a hot oven (200C), swapping trays halfway, for about 20 minutes, or until golden brown. 

7.

Serve hot with extra chutney.

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