Sue’s Beef Pasties

These are a spectacularly easy mid-week dinner paired with a simple salad and some delicious homemade tomato sauce, chutney or pickles. We’ve gone with larger quantities here as these are easy to make in bulk, cook and freeze. Then they’re ready and waiting when you find yourself with nothing organised, or when you need a zero-fuss meal.

Prep time: 20 mins | Cook time: 30-40 mins | Makes: 5- 6 large pasties

Ingredients:

• 500g beef mince

• 1 brown onions

• 1 carrot

• 1 zucchini

• 1 turnip

• 1 parsnip

• 1 swede

• Sprinkling of thyme, parsley, rosemary, all spice is optional but nice depending on what you have available. Totally good without them!

• 1 packet of puff pastry

• 1 egg

• Salt and pepper

Method:

Preheat the oven to 180 degrees.

Grate your veg, mixing all together. This is quick if you have a food processor! Ensure any liquid that comes out during the grating process is drained.

Combine grated vegies well with mince in a big mixing bowl, and a little salt and pepper to taste.

Lay your pastry sheets out on a clean bench. Heap a large spoonful of filling onto one side of each square, fold pastry over so corners meet to form a parcel. Don’t overfill or it will take longer to cook, and is more likely to get soggy as it cooks. Continue until you’ve evenly distributed all the filling.

Press edges of each parcel together with a fork. Place on a lined baking tray. Lightly beat your egg and brush egg wash over the top of each parcel. Poke each one with a fork to let the air release as it cooks and keep things crunchy.

Cook for 30-40 minutes or until golden brown.

Remove from the oven and let them cool slightly before serving – with or without sides.

Any extras will keep in the freezer for months and be waiting for you when you need a cosy Sunday evening meal.