225g(8oz) Lean Highland beef mince
1 Onion chopped
100g(4oz) Potato, peeled and finely cubed
30ml(2tbsp) Curry paste
30ml(2tbsp) Mango Chutney
50g(2oz) Frozen Peas
500g pack ready made Puff Pastry
1 Egg, lightly beaten
1. In a nonstick pan dry fry the mince, onion and potato for 4 to
5 minutes until browned, add the Curry paste, Mango chutney and frozen
Peas, and cook a further 2 to 3 minutes, put to one side and allow
to cool slightly.
2. Next roll out the pastry on a floured surface to approximately
15"x15" square (38cmx38cm) and cut into 6 rectangles. divide
the mince mixture between them, brush the edges of the pastry with
a little beaten egg and fold the corners over to seal and create a
triangular shape, pressing the edges lightly with a fork to help the
seal. Place onto a nonstick baking tray brush over the pasties with
egg, and cook in a preheated oven (gas 4-5, 180-190°C)for about
20 minutes until risen and golden brown.
Serve with chutney or a yogurt dip or both, and salad. Enjoy!