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Minty Pea and Beef Parcels

Minty Pea and Beef Parcels

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.

Minty Pea and Beef Parcels
Prep time
Cook time
Total time
A perfectly fresh combination of mint, peas and beef make these parcels a welcome addition to an entertaining menu, or family meal. They also freeze well.
Recipe type: Appetiser; Main
Serves: 10
  • 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
  1. Heat the oil in a pan and then add the garlic and the leek to cook over low-medium heat until the leek softens
  2. Combine all of the ingredients in a bowl, including the cooked garlic and leek and stir to combine
  3. Cut the thawed pastry sheets into quarters (or the desired size)
  4. 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
  5. 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.
  6. Heat the oven to 170 degrees Celsius
  7. Bake on a tray in the oven for 25 minutes
  8. Remove from the oven to cool and serve with a salad or choice of vegetables

Beef and Pea Mint Parcels

Are you already a fan of the combination of mint, peas and beef? I think I am in love. 



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{ 5 comments… add one }
  • Tania @ The Cook's Pyjamas April 29, 2014, 10:14 am

    These sound great Kyrstie. I love the way you have included the zucchini. They seem to keep coming in my garden. Thanks for the freezing tip. They sound ideal for a weekend lunch.

  • e / dig in hobart April 29, 2014, 10:49 am

    do you freeze before you bake them, kyrstie? i have been thinking about making something like these flaky looking parcels to tuck away in the freezer for those nights i can’t be bothered cooking.

    • Kyrstie Barcak April 29, 2014, 10:52 am

      E I freeze them after cooking and then Mr Fresh grabs one from the freezer in the morning to re-heat for his work lunch as needed.

  • Krista April 30, 2014, 5:07 pm

    What a clever idea! 🙂 I’ve had mint with chicken before – and thoroughly enjoyed it – but never with beef. I must try this. 🙂

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