A flaky hand-pie for picnics or parties.
- 2 tbsp vegetable oil
- 1 sebago or desiree potato, finely chopped
- 1 small carrot, finely chopped
- 2 small red onions, finely chopped
- 1 tsp dried thyme leaves
- 250 g minced beef
- 35 g (¼ cup) plain flour
- 2 x 375 g blocks puff pastry
- 1 egg, lightly beaten with 2 tsp water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 210°C. Heat oil in a pan over medium heat. Cook potato, carrot, onions and thyme for 5 minutes or until softened. Add beef and brown, stirring, for 5 minutes. Add flour and 1 tsp salt, and stir for 1 minute. Add 250 ml water and cook for 3 minutes or until mixture has thickened. Cool.
Roll out each block of pastry on a floured surface until 3mm thick. Trim each to 40 cm x 24 cm rectangles. Cut each into 8 rectangles. Leaving a 1.5 cm border, place 2 tbsp filling in one half of each rectangle. Lightly brush edges with egg wash. Fold over pastry and seal edges. Place on an oven tray, brush with egg wash and bake for 15 minutes or until golden.
As seen in Feast Magazine, Issue 15, pg70.
Photography by John Laurie