Beef pasties with a sweetcorn salsa recipe
Created by The Tesco Recipes team
Make these mini beef pasties for the kids – in fact, it's a great one to try and make with them, too. Puff pastry is used for ease and filled with the beef and carrot combo. Making the salsa couldn't be easier: simply combine all of the ingredients.
See method- Makes 8 small pasties
- Takes 45 mins
- 258 calories / serving
Ingredients
- 1 tbsp olive oil
- ½ small onion, finely chopped
- 200g lean beef mince
- 1 carrot, finely diced
- 1tsp thyme leaves, optional
- 350g puff pastry
- a little flour, for dusting
- 1 egg, lightly beaten
- 90g sweetcorn kernels, fresh, tinned or frozen, drained if needed
- 150g cherry tomatoes, quartered
- 1/2 red pepper, finely diced
- 2tsp balsamic vinegar or lime juice
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Shop ingredientsEach serving contains
- Energy
- 1080kJ 258.0kcal
- Fat
- 15g
- Saturates
- 6g
- Salt
- 0.4g
- Sugars
- 3g
of the Reference intake
Carbohydrate 20.1gProtein 9.6gFibre 1.2g
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Method
- Preheat the oven to 190°C, 170°C fan, 375°F, gas 5. Start with the filling. Heat the olive oil in a frying pan, add the onion and cook gently for 5 minutes, until beginning to soften. Add the beef mince and carrots and the thyme, if using. Turn up the heat and cook for a further 5 minutes, until the beef is browned. Set aside to cool completely.
- While the filling cools, unroll the pastry on a lightly floured board and cut out 6 rounds with a plain, 11cm (4.5 in) biscuit cutter. Re-roll the scraps of pastry and cut out 2 more rounds to make a total of 8. Space out on a baking sheet lined with nonstick baking paper and chill in the fridge for 10 minutes.
- Place a heaped tablespoon of filling on one side of each pastry round. Paint a little beaten egg around the edge with a pastry brush. Fold the pastry over to form a semi-circle, pressing the edges together firmly. Use a fork to crimp the edges or pinch them between thumb and finger to form a pattern, if liked. Cut a small slit in the top of each pasty. Repeat until all 8 pasties are made. At this point the pasties may be chilled for up to 24 hours or frozen for up to 3 months. Before baking, paint the pasties with egg to glaze. Bake for 15-20 minutes, until golden brown and puffed up. To make the salsa, combine all the ingredients. Season to taste. Eat the pasties warm or cool, with the salsa.
- Tip: Half a teaspoon of 5-spice powder added to the pan with the beef makes a very nice substitute for the thyme leaves, but only add it if your little ones are keen on exotic flavours.
- See more Beef recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
