Caramelised onion and beef pasties recipe

Name: Caramelised onion and beef pasties
Yield: Serves 4
Ingredients: 2 tbsp olive oil; 3 small red onions, finely sliced; 1 tsp caster sugar; 400g 15% fat beef steak mince; 2 garlic cloves, crushed; 125g frozen peas; 375g pack lighter puff pastry; plain flour, for dusting; 3 tbsp milk; 1 round lettuce, washed and shredded; 1 carrot, peeled and grated; 80g cherry tomatoes, halved; ½ tbsp white wine vinegar

Get the kids involved in making dinner with this easy beef pasty recipe, using pre-made pastry to save time. Mix tasty beef mince with peas and caramelised onion for the filling, and bake until golden. Serve with a simple salad for a new family favourite.

See method

Serves 4
10 mins to prepare and 40 mins to cook
631 calories / serving

Freezable

Ingredients

2 tbsp olive oil
3 small red onions, finely sliced
1 tsp caster sugar
400g 15% fat beef steak mince
2 garlic cloves, crushed
125g frozen peas
375g pack lighter puff pastry
plain flour, for dusting
3 tbsp milk
1 round lettuce, washed and shredded
1 carrot, peeled and grated
80g cherry tomatoes, halved
½ tbsp white wine vinegar

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Each serving contains

Energy: 2640kJ 631.0kcal; 32%
Fat: 32g; high45%
Saturates: 13g; high67%
Salt: 1.2g; medium20%
Sugars: 11g; low12%

of the Reference intake

Carbohydrate 57.1gProtein 29.5gFibre 6.1g

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Plant Chef meat-free mince

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Method

Heat ½ tbsp oil in a saucepan over a medium-high heat. Add the onions, sugar and a pinch of salt. Cook for 10 mins, stirring occasionally, until caramelised. Tip into a bowl; set aside.
Meanwhile, heat ½ tbsp oil in a frying pan over a medium-high heat. Cook the mince for 7 mins or until browned. Add the garlic and peas; cook for 3 mins. Spoon into the bowl with the onions, leaving any liquid behind in the pan. Leave to cool completely.
Meanwhile, unroll the pastry on a large, lightly floured piece of non-stick baking paper. Using an 18cm cake tin as a template, cut out 4 circles (rerolling the pastry as necessary) and place on a lined tray, then chill in the fridge while the mince cools. Preheat the oven to gas 6, 200°C, fan 180°C.
Divide the mince between the pastry circles, spooning it onto one half of the pastry, leaving a 2cm border. Brush the rim with milk, then fold over the other half of pastry; press to seal the edges. Brush all over with milk, then bake for 25-30 mins until golden.
Mix the lettuce, carrot and tomatoes in a bowl. Drizzle over the final 1 tbsp oil and the vinegar. Season; toss well to coat. Serve with the warm pasties.

See more Family favourites

Tip
The mince filling can be made the day before and stored in the fridge until ready to use.
Freezing and defrosting guidelines
Freeze pasties only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.