Makes: 6 Oven Temp: Gas mark 4-5, 180c, 350f
225g (8oz) Cowshill Farm lean minced beef
100g (4oz) cubed, peeled sweet potato
50g (2oz) peas
30ml (2tbsp) curry paste
30ml (2 tbsp) Claire’s Kitchen mango chutney
1 x 500g pack puff pastry
1 x Pendrose egg
In a non-stick pan, dry fry the minced beef, onion and potato until browned.
Add curry paste, mango chutney and peas for 2-3 minutes.
Roll out the pastry on a floured surface to approx 38cm x 38cm (15 x 15 inches).
Cut the pastry in half lengthways and cut each half across to make six pieces.
Divide the mince mixture between the six pieces then brush with a little beaten egg.
Fold in the corners of the pastry over each piece and seal edges with a fork.
Place on a baking tray and brush pasties with beaten egg.
Cook for 20 minutes. Serve with local fresh salad.
Enjoy a pint of Freeminer or Kingstone Ale with your pasty!