Ingredients
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1 tablespoon olive oil
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300 grams prime beef mince or very finely diced beef steaks
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1 clove garlic, crushed
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pinch fennel seeds
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½ cup tomato pasta sauce
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2 tablespoons Worcestershire sauce
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1 cup strong beef stock
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1 tablespoon cornflour
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1-2 tablespoons sweet chilli sauce
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cracked pepper
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4 sheets ready rolled flaky pastry
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1 egg
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sea salt and cracked pepper
Small in size, huge in flavour – these spicy, saucy treats are a great happy hour snack
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Heat the oil in a heavy-based saucepan and sear the mince, garlic and fennel seeds until coloured. Combine the tomato pasta sauce, Worcestershire sauce, beef stock and cornflour and simmer for 10-15 minutes until thick. Allow to cool completely and chill until set.
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Cut pastry sheets into circles approximately 10cm in diameter (four to a sheet), whisk the egg and brush around the edges of the circles. Dollop a spoonful of mixture in the centre of each circle and fold over pastry to make a half-moon shape. Seal the edges with a fork and brush the tops with egg wash.
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Season with sea salt and cracked pepper. Chill for 15 minutes then bake at 190°C on a lined tray for 20-25 minutes or until golden and puffed. Serve with your favourite chutney.
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Makes at least 16
Tips: Try this with different meats like pork or lamb mince. Use barbecue sauce instead of pasta sauce for a smoky vibe. Add a little cheese before folding for a classic mince and cheese mini-treat.
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