Rosemary And Beef Pasties

1. 1

   Heat oil in a medium frying pan over moderate heat. Add onion and garlic; cook, stirring, for 2 mins. Add beef and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned.

2. 2

   Add puree and stock. Bring to a boil. Reduce heat and simmer, uncovered, for 25 mins. Stir in beans and simmer another 10 mins, or until mixture thickens and liquid evaporates. Stir in rosemary. Cool for 5 mins.

3. 3

   Meanwhile, preheat oven to 400u00b0F. Line 2 baking sheets with parchment paper. Use a 5 inch pastry cutter to cut 16 rounds from pastry dough.

4. 4

   For each pasty, spoon 2 heaped tbsp beef mixture onto a pastry round. Brush edges with egg. Fold pastry in half to enclose filling; using a fork, press edges to seal.

5. 5

   Place pasties on prepared baking sheets. Brush with egg and sprinkle with poppy seeds. Bake for 25 mins, or until golden. Serve with tomato sauce.

* Per serving · 4 servings · Values may vary.