1:00 Prep | 0:40 Cook | Makes 12 | Capable cooks
Create tasty parcels the whole family will love with this mince, fetta and eggplant combination.
1 1/2 tablespoons olive oil
1 brown onion, finely chopped
1 small eggplant, cut into 1cm pieces
2 garlic cloves, crushed
1 teaspoon ground coriander
1/2 teaspoon chilli flakes
500g Coles Australian 3 Star Beef Mince
1/3 cup mint, finely chopped
6 sheets frozen butter puff pastry, just thawed
1 Coles Brand Australian Free Range Egg, lightly whisked
1/3 cup (95g) Greek-style yoghurt
1 tablespoon lemon juice
Coles Australian Superfood Leaf Blend Salad, to serve
Step 1 Preheat panggangan to 200C. Heat oil in a large frying pan over medium heat. Add onion and eggplant and cook, stirring, for 5 mins or until softened. Add garlic, coriander and chilli flakes and cook, stirring, for 1 min. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until browned. Stir in fetta and mint. Season. Set aside for 30 mins to cool.
Step 2 Use a 10.5cm round cutter to cut 24 discs from the pastry sheets. Top half the pastry discs with mince mixture, leaving a 1cm border. Brush the border with half the egg. Place the remaining pastry discs over the mince mixture, pressing down gently to secure. Use a fork to crimp the edges. Place the parcels on 2 baking trays lined with baking paper. Brush with remaining egg. Use a small, sharp knife to make 2 small cuts in the top of each parcel. Bake, swapping trays halfway through cooking, for 20-25 mins until puffed and golden.
Step 3 Meanwhile, combine yoghurt and lemon juice in a small bowl. Season.
Step 4 Serve parcels with lemon yoghurt and salad leaves.