Directions:
- Cook onion and meat until meat is well browned. Add 3/4 cup water, stock cubes, sauces and seasonings, bring to the boil, cover and simmer 15 minutes.
- Blend flour with remaining water to make a smooth paste. Add to the meat and bring to the boil, stirring continuously; boil 5 minutes, cool.
- Line a lightly greased pie plate with the shortcrust pastry.
- Spoon in the cooled meat filling.
- Moisten edges of pastry base with water. Top with puff pastry sheet, pressing down gently to seal edges. Trim and score edges. Glaze.
- Bake in very hot oven for 15 minutes, reduce to moderately hot and cook a further 25 minutes or until pastry is goldn.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.47 Kcal (1438 kJ) | ||
| Calories from fat | 109.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.19g | 19% | |
|---|---|---|---|
| Cholesterol | 77.5mg | 26% | |
| Sodium | 1315.41mg | 55% | |
| Potassium | 751.68mg | 16% | |
| Total Carbs | 21.59g | 7% | |
| Sugars | 3g | 12% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 34.26g | 69% | |
| Vitamin C | 3.3mg | 6% | |
| Iron | 3.6mg | 20% | |
| Calcium | 65.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 62.97 Kcal (264 kJ) | ||
| Calories from fat | 20.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 19% | |
|---|---|---|---|
| Cholesterol | 14.21mg | 26% | |
| Sodium | 241.18mg | 55% | |
| Potassium | 137.82mg | 16% | |
| Total Carbs | 3.96g | 7% | |
| Sugars | 0.55g | 12% | |
| Dietary Fiber | 0.35g | 8% | |
| Protein | 6.28g | 69% | |
| Vitamin C | 0.6mg | 6% | |
| Iron | 0.7mg | 20% | |
| Calcium | 11.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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