MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Adelaide Pastie
Categories: Beef, Pastry, Vegetables, Herbs
Yield: 6 Servings

50 g Butter
1 lg Brown onion; peeled, fine
- diced
3 cl Garlic; minced
500 g Beef mince
1 ts Vegemite
2 lg Potatoes; peeled, in 1 cm
- cubes
2 lg Carrots; peeled, in 1 cm
Cubes
1 c Diced pumpkin; peeled, in
- 1 cm cubes
5 Sprigs thyme
1/2 c Chicken stock
1 ts Worcestershire sauce
Salt & black pepper
2 tb Fine shredded parsley
6 Sheets frozen puff pastry
1 lg Egg; beaten
Tomato sauce (catsup); to
- serve

Heat the butter in a large saucepan over medium heat and
fry the onion and garlic until softened. Add the mince
and Vegemite and fry until the mince is well browned.

Add the potatoes, carrot and pumpkin and fry for about 5
minutes, stirring frequently. Add the thyme, chicken
stock and Worcestershire sauce and season very well with
salt and pepper.

Cover with a lid and cook for a further 5-10 minutes
until the vegetables are softened, stirring
occasionally. Stir through the parsley and allow to cool
to room temperature. Adjust for seasoning.

Remove the puff pastry from the freezer and allow to
thaw. Using a dinner plate as a guide, cut each pastry
sheet into a large circle.

Place about a cup of filling into the centre of each
pastry circle and fold into a half-moon shape. Crimp
along the side of the pastry to seal in the filling
without any air pockets. Repeat for the remaining
filling.

Set your oven @ 200ºC/400ºF.

Place the pasties on a lined baking sheet and brush with
beaten egg. Bake for 25 minutes or until well browned.
Serve with tomato sauce (catsup).

RECIPE FROM: https://www.goodfood.com.au

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