Recipe by Catherine Robson
Simple and tasty. Uses ingredients I always keep in the pantry. Perfect cold as finger food for a picnic lunch or hot with vegetable for dinner.
Top Review by Annacia
We both loved this. lots of flavor here. I added salt, pepper and garlic to good effect. I found that I didn't have enough puff pastry to encase the meat as ask so I just used it for a top crust which actually worked out pretty well for us and I believe I would do it that way again.
- 1⁄3 cup dry breadcrumbs
- 1⁄2 cup milk
- 1 (40 g) packet French onion soup mix
- 2 tablespoons barbecue sauce (or 1 Tablespoon Tomato sauce & 1 teaspoon Worcestershire sauce)
- 1 tablespoon dried parsley
- 1⁄8 teaspoon dried thyme
- 1⁄8 teaspoon ground nutmeg
- 800 g ground beef (lean)
- 2 sheets frozen puff pastry, defrosted
- 1 egg (lightly beaten to glaze)
Directions See How It's Made
- In a bowl, place bread crumbs, milk, French onion soup mix, barbeque sauce, parsley, thyme and nutmeg. Mix well and leave for 5 minutes.
- Add lean ground beef to the mixture and mix lightly until well combined.
- Place 1 sheet of pastry on a baking tray lined with non-stick baking paper.
- Spread filling evenly on top leaving a 4cm ( 1-1/2 inch) border of pastry.
- Moisten pastry edges with water; place 2nd piece of pastry on top.
- Seal the edges with a fork.
- Brush top of pastry lightly with beaten egg.
- Bake at 200 Celcius (392 degrees Fahrenheit) for 40 minutes until golden.
- Serve hot or cold cut into squares.