Beef Easy

Shannon Bennett’s mini beef pasties with mushy peas

Name: Mini beef pasties with mushy peas recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 180g sweet potato; 450g beef sausage; 1 small onion, finely chopped; 1 carrot, grated; 3 sprigs lemon thyme, chopped; 40.00 ml Worcestershire sauce; 2 garlic cloves, crushed; 20.00 ml mustard seeds, plus extra; 25g breadcrumbs; 1 egg; 5 sheets frozen puff pastry, partially thawed; 20.00 ml sesame seeds; Tomato chutney, to serve (optional); 40g butter, diced; 1 onion, finely diced; 1 garlic clove, crushed; 500.00 ml frozen peas; 80ml chicken stock; 125.00 ml mint leaves, combined

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15m

35m

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by Shannon Bennett

Chef

Apr 01, 2018

Any leftovers make for a great lunchbox snack the next day.

1 sweet potato (180g) peeled, chopped into 1cm cubes
6 (450g) beef sausages, casings removed
1 small onion, finely chopped
1 carrot, grated
3 sprigs lemon thyme, chopped
2 tbs Worcestershire sauce
2 garlic cloves, crushed
1 tbs mustard seeds, plus extra, to scatter
1/2 cup (25g) Woolworths Panko Bread Crumbs
1 egg
5 sheets frozen puff pastry, partially thawed
1 tbs sesame seeds
Tomato chutney, to serve (optional)

Mushy peas

40g butter, diced
1 onion, finely diced
1 garlic clove, crushed
2 cups frozen peas
1/3 cup (80ml) chicken stock (or use water)
1/2 cup mint and parsley leaves, combined

Method

1.

Preheat oven to 210°C/190°C fan-forced. Line two large baking trays with baking paper.
2.

Place sweet potato in a small saucepan with salted water and bring to the boil over high heat. Reduce heat to medium and cook for 7 minutes, or until just tender. Drain and cool.
3.

In a large bowl, combine sweet potato, beef, onion, carrot, thyme, Worcestershire sauce, garlic, mustard seeds and breadcrumbs. Season and mix to combine. Lightly beat egg in a separate small bowl.
4.

Cut four 12cm rounds from each pastry sheet. Working in batches, spoon heaped 1 tbs measures of beef mixture onto each disc. Lightly brush edges with egg, then bring pastry edges together to form a semicircle. Pinch edges to seal and form frills. Place pasties on lined trays, brush with egg, and scatter over sesame seeds and extra mustard seeds. Bake for 25 minutes, or until golden brown.
5.

For the mushy peas, melt butter in a small pan over a medium heat. Add onion and garlic, then cook for 5 minutes, stirring occasionally, until softened. Add peas and stock, then bring to the boil for 3 minutes. Place into a food processor with herbs. Season and blitz until a coarse puree forms.
6.

To serve, place pasties onto a serving platter with mushy peas and chutney (if using) in separate dishes.