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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From one of my favourite Australian chefs James Reeson and his show Alive and Cooking. Looks delish, at this stage cooking times etc, are estimated. Ingredients:
500 g beef mince (lean ground meat) |
1 teaspoon garlic (minced) |
4 spring onions (scallions very finely chopped) |
10 capers (finely chopped) |
1 carrot (finely grated) |
1 zucchini (finely grated) |
1 egg |
1/2 cup breadcrumbs (dried) |
1 tablespoon worcestershire sauce |
1 tablespoon soy sauce |
4 sheets puff pastry (ours are about 23cm square pre-rolled) |
1 egg (lightly beaten for egg wash) |
Directions:
1. In a bowl mix and combine the beef mince, garlic, spring onions, capers, carrot, zucchini, egg, breadcrumbs, worcestershire sauce and soy sauce, mix well, clean hands are best for this job.
2. Preheat oven to 220°C.
3. Cut each puff pastry sheet in half and then each half into 3 equal pieces (i.e. 6 small rectangles).
4. Line 2 baking trays with baking/parchment paper.
5. Place 2 tablespoons of the beef mixture onto each rectangle and fold over pastry BUT DO NOT INCASE MIX, LEAVE SOME OF THE MIX SHOWING, turn and place on the tray with exposed meat side down.
6. Continue till all mix and pastry is used and then brush pastry with egg wash.
7. Bake in oven for 12 to 15 minutes or until golden brown.
8. Serve and enjoy with your favourite tomato/ketchup or b-b-q sauce.
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