Wendy's Kitchen Table

INGREDIENTS (Serves 8)
1 tablespoon olive oil
1 small brown onion
2 cloves garlic crushed
500g 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 chilli sauce
4 sheets reduced fat puff pastry
1 egg, lightly beaten

METHOD
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 colour. 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 chilli 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 / 160˚C 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.