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Samosa-Inspired Beef Meat Pies
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Samosa-Inspired Beef Meat Pies

Samosa-Inspired Beef Meat Pies

with Mango Chutney Sauce

Hand pies are not traditionally the quickest thing to make, but one bite into that flaky crust and savoury meat-filled center will make it all worth it! The sweet and tangy mango chutney sauce is the perfect dipping companion!

Allergens:
Milk
Gluten
Soy
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

56 g

Green Peas

1 unit(s)

Shallot

½ cup

Tikka Sauce

(Contains Milk)

340 g

Puff Pastry

(Contains Gluten, Soy)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

113 g

Baby Tomatoes

28 g

Salad Topping Mix

(Contains Soy)

56 g

Baby Spinach

4 tbsp

Mango Chutney

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

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Nutrition Values

Calories1340 kcal
Fat76 g
Saturated Fat32 g
Carbohydrate120 g
Sugar42 g
Dietary Fiber9 g
Protein39 g
Cholesterol105 mg
Sodium1790 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Measuring Spoons
Large Bowl
Whisk
Small Bowl
Baking Sheet
Parchment Paper

Instructions

Cook beef filling
1

Due to the nature of puff pastry, please follow these guidelines: Store in the freezer. Thaw in the refrigerator for 8-12 hours before use.Before starting, preheat the oven to 425˚F.Wash and dry all produce.Keep puff pastry in the fridge until step 3. Heat a large non-stick pan over medium-high heat.Meanwhile, peel, then cut shallot into 1/4-inch pieces.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add beef and shallots. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Add peas and tikka sauce. Cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.Spread filling on a plate. Set aside in the fridge to cool slightly.

Prep
2

Halve tomatoes.Add half the vinegar, 1 tsp (2 tsp) mango chutney and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. (NOTE: This is your vinaigrette.)Combine remaining mango chutney, remaining vinegar and 2 tsp (4 tsp) water to a small bowl. Season with salt, then stir to combine. (NOTE: This is your mango chutney sauce.)

Assemble pies
3

Remove puff pastry from the fridge. (NOTE: For 4 ppl, keep the other puff pastry in the fridge.) Unroll puff pastry, discarding the wax paper. (TIP: If puff pastry is too sticky to work with, rub your hands with a little oil.)Diagonally cut pastry into quarters to create 4 triangles.Divide filling over half of each pastry triangle, leaving a 1/2-inch border.Working with one pastry triangle at a time, fold pastry over filling to line up edges. Crimp edges with a fork or your fingers to seal.

Bake pies
4

Transfer pies to a parchment-lined baking sheet, placing them 1 inch apart. (NOTE: For 4 ppl, repeat the same steps with the remaining puff pastry.)Using a knife, make 1 small slit in tops of pastry on each pie. Bake in the middle of the oven, rotating sheet halfway through, until golden-brown, 20-24 min.

Finish salad
5

When pies are done, add tomatoes, salad topping mix and spinach to the bowl with vinaigrette, then toss to combine.

Finish and serve
6

Divide salad and samosa-inspired meat pies between plates. Serve mango chutney sauce on the side for dipping.

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