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Beef, fetta and eggplant parcels

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Enjoy every mouthful of these tasty beef, fetta and eggplant parcels. They’re filling, hearty and fuss-free to prepare.

  • Makes12
  • Cook time40 minutes
  • Prep time30 minutes, (+ 30 mins cooling time)
Beef, fetta and eggplant pastries on bed of salad on a plate

Ingredients

  • 1½ tbsp olive oil
  • 1 brown onion, finely chopped
  • 1 small eggplant, cut into 1cm pieces
  • 2 garlic cloves, crushed
  • 1 tsp ground coriander
  • ½ tsp chilli flakes
  • 500g Coles Australian 3 Star Beef Mince
  • 100g fetta
  • ⅓ cup finely chopped mint
  • 6 sheets frozen butter puff pastry, just thawed
  • 1 Coles Brand Australian Free Range Egg, lightly whisked
  • ⅓ cup (95g) Greek-style yoghurt
  • 1 tbsp lemon juice
  • Coles Australian Superfood Leaf Blend Salad, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Heat oil in a large frying pan over medium heat. Add onion and eggplant and cook, stirring, for 5 mins or until softened. Add garlic, coriander and chilli flakes and cook, stirring, for 1 min. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until browned. Stir in fetta and mint. Season. Set aside for 30 mins to cool.

  2. Step 2

    Use a 10.5cm round cutter to cut 24 discs from the pastry sheets. Top half the pastry discs with mince mixture, leaving a 1cm border. Brush the border with half the egg. Place the remaining pastry discs over the mince mixture, pressing down gently to secure. Use a fork to crimp the edges. Place the parcels on 2 baking trays lined with baking paper. Brush with remaining egg. Use a small, sharp knife to make 2 small cuts in the top of each parcel. Bake, swapping trays halfway through cooking, for 20-25 mins until puffed and golden.

  3. Step 3

    Meanwhile, combine yoghurt and lemon juice in a small bowl. Season.

  4. Step 4

    Serve parcels with lemon yoghurt and salad leaves.