Beef, Mint and Feta Open Pies

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You’ll find a hint of the Middle East in these pies. Eat them as a delicious light lunch or add them cold to your picnic basket or lunchbox!

Prep: 10 mins

Cook: 30 mins

Serves Makes 12

Ingredients

500g Quality Mark beef mince
100g feta, crumbled
1 tablespoon ground cumin
½ cup chopped fresh mint leaves
3 sheets ready rolled puff pastry
1 egg, beaten
40g pine nuts

Method

Preheat fan forced* oven to 200°C. Line oven tray with baking paper.

Combine mince, feta, cumin and mint. Divide into 12 portions.

Cut pastry sheets into 4 squares.

Brush edges with beaten egg. Place portion of beef mix in centre of pastry. Fold each corner of the pastry in toward the centre, pressing down gently and leaving filling visible. Brush lightly with egg and sprinkle with pine nuts.

Place pies glazed side up on baking tray. Cook for 15 - 20 minutes or until golden brown and pastry is crisp.

Serve with rocket salad and dollop of natural yoghurt

Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time

Suitable Cuts
Nutrition
Tips & Tricks

BEEF OR LAMB MINCE

Nutrition Information Per Serving

Serving size: 90g*

Energy kJ (kcal)	923 (2200
Protein (g)	13.6
Fat (g)	13.1
Saturated (g)	7.0
Carbohydrate (g)	12.3
Sugars (g)	0.6
Sodium (mg)	261
Iron (mg)	2.2
Zinc (mg)	2.2
Vitamin B12 (ug)	1.3
Vitamin D (ug)	0.52
Selenium (ug)	4.1

*Per pie.

These are also delicious cold, served tomato chutney and a fresh salad.
Lean beef and lamb can be enjoyed 3-4 times per week with plenty of vegetables and as part of a healthy lifestyle.