Servces 8–10 prep and cook time 45 minutes
- (+ refrigerate time)
- 1½ cups (225g) plain flour
- 1/3 cup (50g) cornflour
- ½ teaspoon baking powder
- ½ teaspoon sea salt flakes
- 150g chilled butter, chopped
- 1 egg
- 1 egg, beaten
- sea salt flakes, to sprinkle
SAVOURY MINCE
- 2 tablespoons extra virgin olive oil
- 2 medium (300g) brown onions, chopped finely
- 1 small (70g) carrot, grated
- 1 medium (250g) parsnip, peeled, grated
- 500g minced beef
- ¼ cup (70g) tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 2 cups (160g) finely shredded wombok (Chinese cabbage)
- ¼ teaspoon ground white pepper
- Combine flours, baking powder, salt and butter in a food processor. Pulse until the mixture is crumbly. Add the egg and process until ingredients barely cling together. Knead pastry very lightly and divide into two flattened discs. Wrap each in plastic wrap and refrigerate for 30 minutes while preparing filling.
- SAVOURY MINCE: Add the oil and onion, carrot and parsnip to a large frying pan; cook over high heat, stirring, until softened and lightly golden. Add the beef and cook, stirring, until browned. Add the tomato paste, Worcestershire, soy sauce, cabbage and the white pepper, and cook, stirring, for a further 5 minutes or until thickened slightly. Remove from heat to cool completely.
- Preheat oven to 180°C (160°C fan-forced). Grease an 18cm x 26cm slice pan.
- Roll out each pastry disc to form a rough 18cm x 26cm rectangle. Press one pastry rectangle into the prepared tray. Spread the cold Savoury Mince mixture into the pan. Cover with the second piece of pastry. Brush with the beaten egg and bake for 30 minutes or until golden brown. Sprinkle with sea salt flakes.
- Serve cut into large squares.
Suitable to freeze. Not suitable to microwave.
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