Rosemary And Beef Pasties - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
1 None medium yellow onion, finely chopped
1 clove garlic, crushed
1 lb ground beef
1/4 cup tomato puree
1/3 cup beef stock
1 x 14 oz can red kidney beans, rinsed
1 tbsp rosemary, chopped
4 sheets frozen pie crust, thawed
1 None large egg, lightly beaten
1 tbsp poppy seeds
None None Tomato sauce, to serve

Preparation

Heat oil in a medium frying pan over moderate heat. Add onion and garlic; cook, stirring, for 2 mins. Add beef and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned.
Add puree and stock. Bring to a boil. Reduce heat and simmer, uncovered, for 25 mins. Stir in beans and simmer another 10 mins, or until mixture thickens and liquid evaporates. Stir in rosemary. Cool for 5 mins.
Meanwhile, preheat oven to 400\u00b0F. Line 2 baking sheets with parchment paper. Use a 5 inch pastry cutter to cut 16 rounds from pastry dough.
For each pasty, spoon 2 heaped tbsp beef mixture onto a pastry round. Brush edges with egg. Fold pastry in half to enclose filling; using a fork, press edges to seal.
Place pasties on prepared baking sheets. Brush with egg and sprinkle with poppy seeds. Bake for 25 mins, or until golden. Serve with tomato sauce.