- Oil - 1 Tbsp
- Onion, chopped finely - 1/2
- Clove garlic, chopped - 1
- Chopped capsicum - 1/4 cup
- Beef mince - 150 g
- Countdown rice cups - 2
- Ground coriander - 1 tsp
- Paprika - 1 tsp
- Passata - 1 cup
- Sheets puff pastry - 3
- Egg yolk, mixed with 1 Tbsp cold water - 1
Preheat an oven to 200°C (180°C fan-forced). Line a baking tray with paper.
Heat the oil in a frying pan. Cook the onion, garlic and pepper cooking for 2 minutes. Add the mince and cook until browned.
Stir through the rice cup, coriander, paprika and passata cooking for 5 minutes until thickened. Season with salt and pepper. Cool completely.
Cut 16 x 8-10cm circles from the pastry. Place a tablespoon of mixture onto each one. Fold over and press together with your fingertips. Place onto the baking tray. Brush with a little egg wash.
Bake for 15 minutes until puffed and golden.
Serve with chutney.
PER SERVE Energy 1611Kj • Protein 9g • Total Fat 24g • Saturated Fat 14g • Carbohydrates 33g • Sugars 2g • Sodium 208mg
Dietary and nutritional info supplied by NZ Nutrition Foundation.