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Ingredients
- 1 x onion finely minced
- 500 gm lean chopped beef
- 1 c. water
- 2 x beef stock cubes crumbled
- 1/4 c. tomato sauce
- 2 tsp Worcestershire sauce pepper to taste
- 1/2 tsp grnd oregano
- 1 pch nutmeg
- 3 Tbsp. plain flour
- 1 sht ready rolled shortcrust pastry thawed
- 1 sht ready rolled puff pastry thawed
- 1 x beaten egg for glazing.
Directions
- Cook onion and meat till well browned. Add in ) c. of water, stock, cubes, sauces and seasoning. Bring to the boil, cover and simmer for 15 min. Blend flour with remaining water to make a smooth paste.
- Add in to the meat and bring to the boil, stirring continuously. Boil for 5 min, then leave to cold. Line a lightly greased pie plate or possibly individual dishes with the shortcrust pastry. Spoon in the cooked meat filling. Moisten the edges of pastry base with water.
- Top with puff pastry, then press down gently to seal the edges, and trim and score the edges. Glaze and bake in a warm oven for 15 min, then reduce to moderately warm and cook for a further 25 min or possibly till pastry is golden brown.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2886g | |
| Calories 1425 | |
| Calories from Fat 768 | 54% |
| Total Fat 85.26g | 107% |
| Saturated Fat 33.96g | 136% |
| Trans Fat 4.7g | |
| Cholesterol 526mg | 175% |
| Sodium 6986mg | 291% |
| Potassium 2958mg | 85% |
| Total Carbs 32.12g | 9% |
| Dietary Fiber 3.6g | 12% |
| Sugars 7.24g | 5% |
| Protein 124.79g | 200% |
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