frozen green peas
1 cup(s), thawed
lean beef mince
3 medium, grated
300 g, cut into 1cm pieces
1 medium, finely chopped
¼ cup(s), leaves, chopped
reduced-fat puff pastry
4 individual, (4 sheets), just thawed
1 medium, lightly beaten
- Preheat oven to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper.
- Place mince, peas, carrot, potato, onion and mint in a medium bowl.
- Cut each pastry sheet into 4 squares. Divide mince mixture evenly between pastry squares. Fold pastry in a triangle to enclose filling. Using a fork, press edges together to seal. Place on prepared trays. Brush pasties with egg and sprinkle with sesame seeds.
- Bake for 20–25 minutes or until pastry is puffed and golden. Serve.