Puff Pastry!

I do so enjoy indulging with puff pastry. I have had this main meal sitting in my recipe box for about a year now. I saw it while I was out and about and copied it down. The poor thing has been collecting dust. Until last week. I ended up spreading it across 2 nights, it was so filling and just lovely to have after a LLLOOOONNNGGG day. So I hope you enjoy these! Will need to photograph these. 

Beef and Vegetable Pastries

Ingredients

• 1 tbsp vegetable oil
• 1 brown onion diced
•  1 tsp salt
• 1 tbsp grounded cumin
• 1 tsp grounded turmeric
• 1 tsp chilli powder
• 1 garlic clove crushed
• 300g beef mince (I use heart smart)
• 400g potato, peeled, diced, washed
• 1 tbsp lemon juice
• 1/3 cup coriander leaves chopped
• 3 sheets frozen ready-rolled puff pastry, partially thawed
• 1 egg, lightly beaten

Method

1. Heat oil in a frying pan over medium heat. Add onion and salt. Cook, stirring, for 5 minutes or until onion is very soft. Increase heat to high. Add cumin seeds, turmeric, chilli powder and garlic. Cook, stirring, for 1 minute or until aromatic. Add mince. Cook, stirring, for 5 minutes or until browned.

2. Place potatoes into a shallow microwavesafe dish. Cover. Microwave on HIGH (100%) power for 5 minutes or until just tender. Drain. Roughly mash potato to mince mixture. Mix well to combine. Transfer filling to a bowl. Set aside to cool completely. Stir in lemon juice and coriander.

3. Preheat oven to 200C. Line a large baking tray with baking paper.

4. Cut each sheet of pastry into 4 squares. Spoon filling into centre of each square. Fold each square in half on the diagonal to form a triangle. Use a fork to press pastry edges together to seal. Place onto prepared tray. Brush with egg. Bake for 18 to 20 minutes or until golden. Serve with green salad.