Ingredients

The following ingredients have 4 Servings
  • 500 g good quality minced beef or steak
  • I onion (quartered)
  • 2 garlic cloves
  • 1 medium carrot (chopped into chunks)
  • 1 celery stick (chopped into chunks)
  • 2 slices stale bread (100g torn up)
  • 1 – 2 tsp Italian mixed herbs
  • 4 tbsp tomato puree
  • 50 g mature Cheddar cheese (cubed)
  • 1 egg
  • 1 tsp salt
  • ½ tsp pepper
  • 1 sheet ready rolled puff pastry (320g)
  • additional egg for egg wash

Instruction

  • Preheat the oven to 180ºC and place a sheet of non-stick baking paper onto a large baking tray.
  • Put the minced beef in a large bowl.
  • Mince the garlic and onion together in the Wahl James Martin Grind and Chop using the chopper bowl, then add to the mince.
  • Next mince the carrot and celery in the same Grind and Chop bowl and add to the mince.
  • Place the torn bread into the Grind and Chop to make breadcrumbs, then add to the mince.
  • Put the cubes of Cheddar in the Grind and Chop and chop until like fine gravel, then add to the mince.
  • Beat the egg using the Grind and Chop and add to the mince.
  • Finally add the herbs, tomato puree, salt and pepper and mix thoroughly with your hand.
  • Unroll the pastry and transfer to the lined baking sheet.
  • Place the mince on top of the pastry and form into long brick shape leaving a 4 cm gap at each end.
  • Next take a knife and cut 1.5 cm strips down each side at a 45º angle.
  • Fold one end flap of the pastry over the end of the mince (trimming as necessary) and then draw up alternate strips of pastry to form a plait (wet the ends of the strips if necessary so they stick).
  • Once you get close to the end fold up the end flap of pastry (trimming as necessary) and then finish the plait with the end tucked in.
  • Finish off by beating an egg in the Grind & Chop and brush the egg wash over the plait.
  • Place on the middle shelf of oven and bake for 1 hour until pastry is golden and mince cooked.
  • Serve with vegetables or salad of your choice.