Savoury Mince Plait

Ingredients

• 1.500 gram beef mince
• 2.2 onions, finely chopped
• 3.200 gram mushrooms, thinly sliced
• 4.30 ml Worcestershire sauce, 1 tablespoon + 1 teaspoon
• 5.30 ml tomato sauce, 2 tablespoons
• 6.10 ml mixed herbs, 2 teaspoons
• 7.salt and pepper, to taste
• 8.200 ml dry wine or beef stock, ¾ cup
• 9.1 egg, lightly beaten; for filling
• 10.2 frozen puff pastry, defrosted
• 11.egg, beaten; for glazing pastry

Method

1. 1.Sauté the onions and the mushrooms in a little oil.
2. 2.Add the minced meat and brown.
3. 3.Add the Worcestershire sauce, the tomato sauce, the mixed herbs, salt and pepper and the wine or stock.
4. 4.Cover and simmer for 30 minutes.
5. 5.Allow to cool completely.
6. 6.Mix through the beaten egg.
7. 7.Unroll the defrosted pastry and cut as in diagram: make parallel cuts down each side of the pastry strip, leaving the centre section intact for the filling.
8. 8.Place the meat down the centre and plait the pastry strips over the filling.
9. 9.Brush with beaten egg and bake at 220°C (425°F) for about 15 minutes or until golden brown.

Notes

• The original includes a cutting diagram showing how to plait the pastry — parallel cuts are made on each side of the pastry strip, which are then folded alternately over the filling to create a plaited effect.
• Allow the filling to cool completely before adding the beaten egg and filling the pastry, or the egg will scramble.