Ingredients:
500 g ground beef
15 g olive oil
100 g onion, finely chopped
10 g garlic, minced
80 g tomato paste
15 g Worcestershire sauce
5 g salt
2 g black pepper
120 g shredded cheddar cheese
500 g puff pastry
50 g egg wash (1 beaten egg)
Method:
- Heat olive oil in a pan over medium heat. Add chopped onion and garlic, then cook for 2–3 minutes until softened.
- Add the ground beef and cook until browned, breaking it apart as it cooks. Stir in tomato paste, Worcestershire sauce, salt, and black pepper. Cook for another 3–4 minutes until well combined.
- Remove from heat and let the beef filling cool slightly. Stir in the shredded cheddar cheese for extra richness.
- Roll out the puff pastry and cut into even circles. Spoon the beef mixture onto one half of each pastry circle.
- Fold the pastry over the filling to form half-moon pies. Press the edges with a fork to seal tightly.
- Brush the tops with egg wash for a golden finish.
- Bake at 200°C (390°F) for 20–25 minutes until the hand pies are puffed and golden brown. Serve hot and enjoy.