Spiced Beef & Vegetable Pasties

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Our Spiced beef pasties are bursting with flavour and made a little differently to the traditional cornish pasties that usually entail encasing raw mince and vegetables into pastry.

The beef pasties we are going to make use beef bolognese sauce  as the filling – they are leftover from last night’s beef bolognese and pasta dinner.  The next night, I simply add some spices and vegetables and encase in delicious light, golden flaky Pampas Puff Pastry.

What is wonderful here, is the bolognese sauce was wonderful last night and with anything left over in the fridge overnight you usually find the flavour is all the better the next day so don’t really need to do all that much other than activate my chosen aromatic and flavourful spices, chopped vegetables are stirred through in order to absorb the essence of the spice and I simply add into the cold mince sauce mixture.  

The added benefit of this meal is it is quick to make, and have found a creative way to essentially use leftovers into a new quick meal.  This method of adapting left-overs into a new meal is a smart way to save time on those hurried nights.  If I have made extra parcels, I freeze and take out as needed on another night.  There you have it, an instant warming and filling meal.

beef parcels puff pastry

Now lets head over the our choice of spices.  Garam Masala is used here and if you know a little about this spice blend the word garam masala translates to ‘warming spices’ – it adds warmth and sweetness but also is very flavourful.  It is never fiery hot, the sweetness comes from cinnamon, nutmeg and cardamom.  If you do like a spicy curry though, feel free to add some dried ( or fresh ) chilli with the garam masala. 

You will be amazed, how seamlessly the mince converts from a bolognese sauce to a wonderfully flavourful beef curry encased in golden, flaky puff pastry parcel.

Spiced Beef & Vegetable Pasties

Spiced Beef & Vegetable Pasties

Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 45 minutes
Total Time: 1 hour 45 minutes

This recipe supports the Pampas 're-pie-cling' program, devoted to minimising food waste by re-inventing left-over meals into exciting new meals that everyone will love. Beef Bolognese sauce is reinvented into a flavourful garam masala beef curry. The beef is then encased in delicious pampas pastry.

Freeze any extra uncooked parcels and bake when needed for a quick wholesome meal!

Ingredients

  • 6 sheets pampas puff pastry
  • 500g Beef Bolognese sauce by olives and feta
  • 1 onion finely chopped
  • 2 cloves garlic
  • 1 potato peeled and chopped into small cubes
  • 1 carrot peeled and chopped into small cubes
  • 2 tablespoons garam masala
  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • 1 teaspoon mustard seeds
  • 1 teaspoon curry powder
  • 1 bunch (150g) fresh corianderĀ 
  • 3 tablespoons extra virgin olive oil
  • 1 egg beaten

Instructions

  1. Allow pampas puff pastry to partially thaw. Cover with a cloth.
  2. Pre-heat oven to 190 Degrees Celsius.
  3. Ensure your bolognese sauce is cold and kept in the fridge.
  4. Heat olive oil in a pan on medium heat. Do not allow to smoke.
  5. Add onion, garlic and spice powders. Stir through until you can smell the aromas from the curry powders 'wake-up'. The onion will be transparent at this point.
  6. Add chopped vegetables and mix through the spice mix.
  7. Turn off pan allow the spice mixture to cool.
  8. Add the spice mixture into cold beef bolognese.
  9. Add the fresh chopped coriander leaves.
  10. Line a shallow baking tray with Baking Paper.
  11. With each sheet of puff pastry, use a side plate and with a knife make round puff pastry shapes.
  12. Use three or four tablespoons of beef curry mixture and place right in the middle of the round - not touching outside edges. Bring one half over the other and press edges together with a fork or simple with your fingers.
  13. Do this for each one. Any leftover pastry can be rolled into a ball, then with a rolling pin make new sheets. Remember no wastage.
  14. Use a basting brush to base the parsels with a beaten egg.
  15. Sprinkle with poppy seeds or sesame seeds.puff pastry meal
  16. Bake for 25-35 minutes or until golden and crispy on the outside.
  17. Enjoy with a salad, serve with tomato chutney on the side perhaps.

Notes

  • Ensure your bolognese sauce is cold and kept in the fridge. It is easier to spoon a cold filling onto the pastry. If it is warm/hot the puff pastry will soften quickly and this will make it difficult to shape into parcels.
  • The extra pasties are frozen carefully in an airtight container. Each pasty does not touch when placed in freezer. They will make convenient quick meals for another night.

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Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 310Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 88mgSodium: 212mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 16g

Olives&Feta do not have control over the ingredients you use to make this recipe nor the environment in which you are making them. When Brands of ingredients are specified please check the brand as companies do change their products. Always read the label.

 

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