Mince and potato pasties

Mince and potato pasties

1 hour



  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 500g beef mince
  • 4 green onions, thinly sliced
  • 1 large Red Jacket potato, peeled, cut into 2cm cubes
  • 1/4 cup Sweet Chilli Sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1/2 cup coriander leaves, roughly chopped
  • 6 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 1 egg, beaten
  • 1 cup tomato chutney, to serve


  • Step 1

    Heat oil in a frying pan over medium heat. Add garlic. Cook for 1 minute. Increase heat to high. Add mince. Cook, stirring with a wooden spoon, for 5 minutes. Stir in onion, potato, sweet chilli, lemon juice, fish sauce and sugar. Cook for 2 minutes. Remove from heat. Cool completely. Stir in coriander.

  • Step 2

    Preheat oven to 200°C. Cut two 14cm rounds from each pastry sheet. Spoon 1/4 cup mince mixture onto each round. Brush edges with water. Pinch pastry together to enclose filling. Press edges to seal and form frills. Stand pasties, frill side up, on a baking tray.

  • Step 3

    Brush pasties with egg. Bake for 30 minutes or until golden. Serve with tomato chutney.

Recipe courtesy of www.taste.com.au

Makes 12

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