Beef, Fetta And Eggplant Parcels Recipe

Posted on
 Create tasty parcels the whole family will love with this mince Beef, fetta and eggplant parcels recipe

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
100g fetta
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.


Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *