A spicy dash of curry flavor goes into these Curried Beef Pastries that taste just as good as anything from the local take out. You won’t want to miss trying them out.

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If you’ve ever enjoyed a delicious beef patty, then you know how addictive they can be. These Curried Beef Pastries are one of the best recipes in circulation and too good to not try.

Wendy’s Kitchen Table brought us this version today and we can’t wait for you to give it a try – we just know you’ll love it!

via Wendy’s Kitchen Table

Curried Beef Pastries Ingredients

  • 1 tablespoon olive oil
  • 1 small brown onion
  • 2 cloves garlic crushed
  • 500g (17.6 oz) beef mince
  • 1 large potato, peeled, finely diced
  • 1 carrot, peeled, finely diced
  • 2 teaspoons curry powder
  • ¼ cup frozen peas
  • ¼ cup frozen corn
  • 2/3 cup beef stock
  • 3 teaspoons cornflour
  • 1 tbsp Worcester sauce
  • 1 tbsp tomato sauce
  • 1 tbsp sweet chili sauce
  • 4 sheets reduced fat puff pastry
  • 1 egg, lightly beaten

via Wendy’s Kitchen Table

 Curried Beef Pastries Instructions

Heat oil in a non-stick frying pan over medium heat. Cook the onions and garlic, stirring for about 3 minutes or until softened. Add the mince and curry powder; cook, stirring for about 5 minutes or until it has changed color. Stir in the potato, carrot, corn, and peas; cook, stirring, until the vegetables are just tender.

In a jug, combine the cornflour, beef stock, Worcester sauce, sweet chili sauce and tomato sauce and whisk. Then add to the mince. Cook, stirring, for 5 minutes until thickened. Remove from heat and season with salt and pepper.

Preheat the oven to 180˚C (356F) / 160˚C (320F) fan-forced. Line 2 oven trays with baking paper.

Cut the pastry sheets in half diagonally. Divide the mince mixture between each pastry triangle.

Brush the edges lightly with a little of the egg. Fold the pastry over and seal edges with a fork. Brush pasties lightly with the egg and pierce a few small holes in the top. Place on prepared trays. Bake for about 25 minutes or until golden and brown.

Serve with chutney.

Want more Wendy? Check out all her recipes here 

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