This makes about double the amount you need so you can save half the mix for dinner another night, perfect for freezing
• 500g Mince
• 1 onion
• 100g bacon, roughly chopped
• 100g finely chopped broccoli (about 1 cup)
• 1 carrot, grated
• 1/3 cup flour
• 1 ½ cups liquid beef stock
• 1 Tbsp tomato paste
Chop onion finely and place in a large frying pan to cook for a few minutes, add mince and cook till just brown. Shake flour over entire mince and mix thoroughly. Stir in tomato paste, carrot, broccoli and bacon and cook for 1 minute. Add beef stock and mix well, bringing to boil. Reduce heat and simmer for about 10 minutes, stirring occasionally. Once the vegetables are cooked and liquid is dissolved, set aside to cool.
• 2 ½ cups flour
• 5 tsp baking powder
• 200g probiotic or greek yoghurt
• 1 tsp mixed herbs
• 1 tsp garlic powder
Combine all dry ingredients, mixing well. Add yoghurt and mix together. Once it’s mixed well use your hands to massage the dough together, picking up the loose floury bits and squeezing into the dough. Once everything is mixed together, lightly flour a workbench and place the dough mixture onto the bench. If there are cracks in the dough, just squeeze the cracks into the dough with your fingers. Lightly flour a rolling pin and roll the dough out until about ½ cm thick. Using a round cutter about 12 – 13 cm in circumference (I used the underside of my blender lid) cut as many circles as you can into the dough. Pull excess dough away and put aside to roll out again. You want to end up with about 8 circles in total.
Preheat oven to 180 C. Place about a tablespoon of the cooled mince mixture into the centre of each circle and lift two sides of the pastry circle to meet in the middle. Pinch pastry together from the top and down both sides, forming a pastie shape. Continue this 8 times. Brush with olive oil and bake for 10 – 15 minutes until golden brown on top.
About Tracie Heasman our Food Editor.
Starting my career photographing children and families, I eventually progressed to weddings. However because of the lack of family time wedding photography leaves in the height of Summer I now try not to shoot more than a couple a year. My main focus throughout the rest of the year is food styling and photography, editorial and music photography. I also have a food blog I update regularly called She’s All Gravy