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Title: Adelaide Pasties
Categories: Pastry, Vegetables, Beef, Potatoes, Squash
Yield: 6 servings

50 g Butter
1 lg Brown onion; peeled, diced
- fine
3 cl Garlic; minced
500 g Beef mince
1 ts Vegemite
2 lg Potatoes; peeled, cut in 1cm
- dice
2 Carrots; peeled, cut in 1cm
- cubes
1 c Diced pumpkin; peeled, cut in
- 1cm dice
5 Sprigs thyme
1/2 c Chicken stock
1 ts Worcestershire sauce
Salt & black pepper
2 tb Finely shredded parsley
6 Sheets frozen puff pastry
1 lg Egg; beaten
Tomato sauce; to serve

Heat the butter in a large saucepan over medium heat and
fry the onion and garlic until softened. Add the mince
and Vegemite and fry until the mince is well browned.

Add the potatoes, carrot and pumpkin and fry for about 5
minutes, stirring frequently. Add the thyme, chicken
stock and Worcestershire sauce and season very well with
salt and pepper.

Cover with a lid and cook for a further 5-10 minutes
until the vegetables are softened, stirring
occasionally. Stir through the parsley and allow to cool
to room temperature. Adjust for seasoning.

Remove the puff pastry from the freezer and allow to
thaw. Using a dinner plate as a guide, cut each pastry
sheet into a large circle.

Place about a cup of filling into the centre of each
pastry circle and fold into a half-moon shape. Crimp
along the side of the pastry to seal in the filling
without any air pockets. Repeat for the remaining
filling.

Heat your oven to 400ºF/205ºC. Place the pasties on a
lined baking sheet and brush with beaten egg. Bake for
25 minutes or until well browned. Serve with tomato
sauce.

Adam Liaw; co-host of Good Food Kitchen

RECIPE FROM: https://www.smh.com.au

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