Party pie foldovers

Ingredients

• 40 g butter
• 1 large brown onion, diced
• 2 garlic cloves, finely diced
• 500 g beef mince
• ¼ cup plain flour
• 1 tsp Vegemite
• 2 cups (500 ml) beef stock
• ¼ cup tomato sauce, plus extra to serve
• 2 tbsp Worcestershire sauce
• salt and black pepper
• 5 sheets puff pastry
• 2 eggs, beaten

Instructions

1. Heat the butter in a large saucepan over medium heat. Add the onion and garlic and cook for 5 minutes, or until fragrant. Add the beef mince and cook until well browned. Add the flour and Vegemite and fry for 3 minutes, or until firm and browned.
2. Add the beef stock gradually and stir until it reaches a thick sauce. Add the tomato and Worcestershire sauces and season with salt and pepper. Simmer, covered, for about 30 minutes, or longer if you can, topping up with water if necessary to produce a thick sauce. I like to cook it for about an hour but 2 hours would be even better. Allow to cool completely, then refrigerate until cold.
3. Preheat the oven to 180˚C fan-forced. Cut the puff pastry squares into quarters, then each quarter in half to create 8 rectangles from each sheet of puff pastry. Place a generous teaspoon of filling onto one half of the rectangle and fold over the other half to create a square. Crimp three sides of the square with a fork to seal and place on a lined baking tray. Repeat for the remaining pastry and filling.
4. Brush the tops of the pastries with beaten egg and bake for about 20-25 minutes until golden. Cool for 5 minutes before serving with extra tomato sauce.

Photography by Kitti Gould.

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