From U.S Womans Day
I use this recipe as a mains too.
Filling can be made up to 2 days in advance and refrigerated.
Filling can be frozen then defrosted for later use.
Filling amount can be doubles and half frozen for later use, or half can be taken before spices are added to use in another minced beef recipe.
Defrost pastry for 15 minutes
Preheat oven to 200 degrees celsius
Heat oil in a large frypan and saute potato and onion for 4 minutes until almost tender.
Add beef mince and cook for 2 minutes, breaking it up, until it is no longer pink.
Drain off the fat and return to heat.
Stir in spices, cook 1 minute
Stir in peas and chicken stock, cook until almost dry and potatoes are tender.remove from heat, and let cool slightly.
Unroll a pie crust on cutting board. Cut into 4 equal wedges if using a square,such as filo, cut into 4 squares .. Moisten edges of 1 wedge with water. Place 1/3 cup filling onto half of wedge, leaving about a 1/2-in. border on two sides. Fold in half to make a triangle, pressing edges to seal in filling. Transfer to baking sheet. Repeat with remaining crust and filling.
Brush lightly with egg. Bake 15 to 20 minutes until golden.
Yield 4 pies
Amount Per Serving
Total Fat 37g
Saturated Fat 14g
Total Carbohydrates 68g
Dietary Fiber 4g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (344g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 192 (42%)|
|Amt Per Serving||% DV|
|Total Fat 21.3g||28 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 172.3mg||53 %|
|Sodium 419mg||14 %|
|Potassium 973.2mg||26 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 12.7g|
|Protein 48g||69 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 454
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