Lasagna Pasty

Basic but different! It’s lasagna in a puff pastry pocket. Comforting and filling, and can easily be vegetarian by substituting lentils and/or beans for the ground beef.

Lasagna Pasty/Pastry/Meat Pie

Best Recipes.com: https://www.bestrecipes.com.au/recipes/lasagne-pasties-recipe/ajvixy5f

Ingredients:
1 tbsp olive oil (or fat of your choice)
1 medium onion, diced
2 cloves garlic, crushed
500g ground beef
400g tin crushed tomatoes
80g butter
1/3 cup plain flour
2 1/2 cups milk
1 cup grated cheese
4 sheets frozen puff pastry
1 egg, beaten

Recipe summary: Soften onions and garlic in large saute pan over medium heat for a few minutes. Add ground beef and cook until meat is lightly browned. Add crushed tomatoes. Fill tin with water and also add. Bring to a boil, then reduce to a simmer and continue cooking for 30 minutes, until all liquid is evaporated. Remove from heat to cool. In a separate pot, melt butter. Whisk in the flour until fully incorporated. Slowly drizzle in the milk, whisking constantly. Season with salt and pepper. Remove from heat and stir in cheese. Let cool. Unfold pastry sheets and divide into two long halves. Add a thin layer of meat and top with the milk-cheese mixture. Fold pastry on top and pinch the edges closed. Brush the beaten egg on top. Optional: add more cheese and herbs on top. Bake for 18 minutes at 180C/350F (or 15 minutes at 200C/400F).

Makes ~8 pasties.

*Vegetarian option: replace meat with 1 can of lentils or beans, drained.