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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Simple and tasty. Uses ingredients I always keep in the pantry. Perfect cold as finger food for a picnic lunch or hot with vegetable for dinner. Ingredients:
1/3 cup dry breadcrumbs |
1/2 cup milk |
1 (40 g) packet french onion soup mix |
2 tablespoons barbecue sauce (or 1 tablespoon tomato sauce & 1 teaspoon worcestershire sauce) |
1 tablespoon dried parsley |
1/8 teaspoon dried thyme |
1/8 teaspoon ground nutmeg |
800 g ground beef (lean) |
2 sheets frozen puff pastry, defrosted |
1 egg (lightly beaten to glaze) |
Directions:
1. In a bowl, place bread crumbs, milk, French onion soup mix, barbeque sauce, parsley, thyme and nutmeg. Mix well and leave for 5 minutes.
2. Add lean ground beef to the mixture and mix lightly until well combined.
3. Place 1 sheet of pastry on a baking tray lined with non-stick baking paper.
4. Spread filling evenly on top leaving a 4cm ( 1-1/2 inch) border of pastry.
5. Moisten pastry edges with water; place 2nd piece of pastry on top.
6. Seal the edges with a fork.
7. Brush top of pastry lightly with beaten egg.
8. Bake at 200 Celcius (392 degrees Fahrenheit) for 40 minutes until golden.
9. Serve hot or cold cut into squares.
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