Beef and vegetable spiral pie

Who can believe it's nearly spring?  Wow!  I love spring!  

Well this one is good hot or cold, so good to put in the menu plan for any time of the year.  It's a great way to use up leftovers too.  You could substitute the filling I've used with curry, casserole whatever you like!  Just make double and set half aside as this filling (or make smaller individual pies for lunch if you like!)

The great thing about this is it really doesn't take a lot of time and the results look fab - plus it's an 'all in one meal' no accompaniments needed!

Ingredients:

2 tb olive oil

1 onion, finely diced

1 carrot, finely diced

1 stalk celery, finely diced

1 large potato, peeled and finely diced

1/2 cup frozen or fresh peas

5 medium sized mushrooms, finely diced

2 cloves garlic, minced

2 sprigs fresh rosemary (or tsp dried)

1 large tomato, diced

2 tb barbeque sauce

1 tsp gravy powder

1/2 tsp pepper

500g minced beef

1 egg

3 pieces frozen puff pastry

egg wash

1 egg yolk

1 tb milk

Method:

Place oil, onion, carrot, celery, potato, peas, mushrooms, tomato, garlic and chopped rosemary into a saucepan - heat over low heat until the carrots and potato starts to soften.  Set aside.

Set out your three pieces of puff pastry side-by-side and join edges together once slighty defrosted.

Preheat your oven to 190 degrees c

Place beef and egg into a bowl with pepper, gravy powder, bbq sauce and the cooked and cooled vegetables.  Mix together with hands.

Place the mixture onto the pastry in a sausage-like shape.

Tuck inwards the ends...

And then roll up the pastry until it becomes a long sausage.

Roll into a coil and place on a greased tray.  Brush with egg wash.

Bake in the oven for 35-40 minutes.  Serve with your favourite sauce or chutney!

Don't forget to drop by this afternoon, I have a cool giveaway happening!

Be a Fan

Print this post in friendly format