Autumn is almost over and my zucchini and mint plants are succumbing to the cooler weather. I wanted to make one last recipe using these gorgeous fresh ingredients from the garden before heading onto meals based on Winter produce.
These little parcels are a treat. I loved the combination of the beef, mint and pea. Fresh and light this is a great weekend lunch or entertaining idea. I froze half of the batch for Mr Fresh’s work lunches. The mixture also works well as patties for burgers. I made a batch of the mixture into patties and served them for a weekend lunch on buns filled with fresh salad ingredients and these baked potatoes on the side.
- 1 tablespoon oil
- 2 garlic cloves - chopped
- 1 leek - chopped
- 500 grams mince beef
- 1 cup peas - fresh or frozen
- 1 cup of fresh mint leaves - chopped
- 1 small zucchini - grated
- pinch salt
- 5 sheets puff pastry - thawed
- Heat the oil in a pan and then add the garlic and the leek to cook over low-medium heat until the leek softens
- Combine all of the ingredients in a bowl, including the cooked garlic and leek and stir to combine
- Cut the thawed pastry sheets into quarters (or the desired size)
- Spoon the filling mixture into the middle of two of the quarters of each sheet and then cover with the remaining two quarters of pastry to create two filled parcels from each pastry sheet
- Seal the edges using a fork to push down all the way around. If you encounter any dry crumbly sections brush on some water using a pastry brush.
- Heat the oven to 170 degrees Celsius
- Bake on a tray in the oven for 25 minutes
- Remove from the oven to cool and serve with a salad or choice of vegetables
Are you already a fan of the combination of mint, peas and beef? I think I am in love.
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