These spicy mince hand pies are full of rich flavour. They’re perfect for a quick snack or easy meal on the go.
Serves88
Cook time40 mins40 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
250g Coles Australian No Added Hormones Beef Mince
1/2 red onion, finely chopped
2 tsp Moroccan seasoning
1 tbs dried currants
1/4 cup (25g) walnuts, chopped
2 tbs coarsely chopped mint
2 sheets Coles Frozen Puff Pastry Ready Rolled, just thawed, quartered
1 Coles Australian Free Range Egg yolk
1 tbs milk
Cumin seeds, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Spray a large frying pan with olive oil spray and place over high heat. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until mince changes colour. Add onion, Moroccan seasoning and currants and cook, stirring, for 5 mins or until the onion softens. Remove from heat and stir in the walnuts and mint. Set aside to cool.
Step 2
Line a large baking tray with baking paper. Place pastry on lined tray. Whisk the egg yolk and milk in a small bowl. Spoon the mince mixture over half of each pastry quarter. Brush the edge of the pastry with a little egg mixture and fold over the filling to enclose. Use a fork to press the edges to seal. Brush the pastry with the remaining egg mixture and sprinkle with the cumin seeds.
Step 3
Bake for 25-30 mins or until the pastry is puffed and golden brown. Cool slightly before serving.
250g Coles Australian No Added Hormones Beef Mince
1/2 red onion, finely chopped
2 tsp Moroccan seasoning
1 tbs dried currants
1/4 cup (25g) walnuts, chopped
2 tbs coarsely chopped mint
2 sheets Coles Frozen Puff Pastry Ready Rolled, just thawed, quartered
1 Coles Australian Free Range Egg yolk
1 tbs milk
Cumin seeds, to serve
Description
These spicy mince hand pies are full of rich flavour. They’re perfect for a quick snack or easy meal on the go.
Method
Step 1
Preheat oven to 200°C. Spray a large frying pan with olive oil spray and place over high heat. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until mince changes colour. Add onion, Moroccan seasoning and currants and cook, stirring, for 5 mins or until the onion softens. Remove from heat and stir in the walnuts and mint. Set aside to cool.
Step 2
Line a large baking tray with baking paper. Place pastry on lined tray. Whisk the egg yolk and milk in a small bowl. Spoon the mince mixture over half of each pastry quarter. Brush the edge of the pastry with a little egg mixture and fold over the filling to enclose. Use a fork to press the edges to seal. Brush the pastry with the remaining egg mixture and sprinkle with the cumin seeds.
Step 3
Bake for 25-30 mins or until the pastry is puffed and golden brown. Cool slightly before serving.
