1 hr Cooking Time, Makes 8
4 sheets puff pastry
2 red onions, finely sliced
3 cloves garlic
500g beef mince
1 cup passata
¼ cup worcestershire sauce
2 tsp curry powder
1 tbsp T2 Chai Tea (finely ground)
1 medium potato cubed
1 small celeriac peeled and cubed
salt/pepper to season
Black and white sesame seeds
Preheat the oven to 180 °C.
In a medium saucepan, caramelise the sliced onions until they’re golden in colour and smell sweet. Once they’ve hit this stage, add minced garlic and cook for another 5 minutes. Remove from the pan.
In the same pan, add a splash of oil and the minced meat. Ensuring the meat isn’t clumping, cook until brown. Add the onion and garlic back into the meat, and add the curry and chai tea spices to cook off.
Once the spices have cooked off a little, add the passata and the cubed vegetables. Then season to taste. No need to cook the vegetables, as they will cook in the oven.
Using a medium sized dinner bowl, cut out rounds in the puff pastry. Spoon the meat mix onto half of the round, leaving 1cm space on the edges to crimp or fold the seam.
Fold the other half of the pastry over the meat, and using an egg wash, seal the edges with either pressing a fork into the pastry, or folding it repeatedly over your finger.
Cover the pasties with a thin coat of egg wash using a pastry brush, then sprinkle with black and white sesame seeds and salt.
Place on a baking paper lined tray, and bake for 35-40 minutes, when the pastry is golden brown.
Remove from the oven and serve hot.