About this recipe:Minced beef and feta cheese are encased in a buttery shortcrust pastry, to make these delectable pie pockets. You can also use marinated beef, if you prefer. Serve as a snack or for lunch or dinner.
Makes: 4 pockets
1 tablespoon olive oil
1 small onion, sliced
450g lean minced beef
1 small tomato, diced
1 teaspoon garlic granules
1/2 teaspoon ground coriander
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 egg, beaten
250g feta cheese, crumbled
2 sheets shortcrust pastry, thawed if frozen
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Method Prep:25min › Cook:25min › Ready in:50min
Heat oil in a large frying pan over medium high heat. Saute onion until soft, about 2 minutes. Add beef and brown slightly; drain excess fat. Stir in tomato, garlic granules, coriander, oregano, cayenne pepper, salt and pepper and cook until meat is evenly browned, 10 to 15 minutes. Remove from heat and set aside.
Preheat oven to 200 C / Gas 6.
With one pastry dough sheet, cut into four 15cm circles; place circles on lined baking tray and lightly brush with beaten egg. Place 4 tablespoons of feta cheese onto each circle and top with some beef mixture, leaving enough room to seal dough 'pockets'.
Take the second sheet of pastry dough sheet cut into four 15cm circles. Brush one side of each circle with beaten egg and place, egg-side-down, on top of prepared pie circles. Pinch pastry dough together to seal around the edges. Use pastry dough scraps to fill any holes or tears in the pie 'pockets'. Brush tops with egg beat and make a small slit in the top of each pie (to allow steam to escape).
Bake in the preheated oven for 15 to 25 minutes, or until cooked through and golden brown.