Beef and Vegetable Triangles

This recipe from http://www.taste.com.au  is quick and easy to make as well as being healthy.  I like to add some chopped or powdered chili to spice it up a bit as well as finely chopped carrot.   They are also nice with some added curry powder.  They can be frozen and  reheated and are a great thing to take to someone’s BBQ or party where you are required to take a dish.  There are never any left over!

Beef and vegetable triangles
Super Food Ideas – July 2007 , Page 67

Recipe by Dixie Elliott

Photography by Ben Dearnley

  • INGREDIENTS
  • 2 teaspoons olive oil
  • 1 small brown onion, finely diced
  • 350g lean beef mince
  • 420g can Heinz Condensed Minestrone Soup
  • 4 sheets frozen puff pastry, partially thawed
  • 1 egg, beaten
  • 2 tablespoons sesame seeds
  • salad greens, to serve
  • METHOD
  1. Heat oil in a large, non-stick frying pan over medium-high heat. Add onion and cook for 3 to 4 minutes or until soft. Add mince. Cook, breaking up mince with a wooden spoon, for 5 to 6 minutes or until browned. Remove from heat. Allow to cool completely. Add soup and stir until well combined.
  2. Preheat oven to 200°C. Line 2 large baking trays with baking paper. Cut 1 pastry sheet into 4 squares. Place 2 tablespoons of mince mixture into the centre of each square. Fold pastry over filling to form a triangle. Press pastry edges together with a fork to seal. Repeat with the remaining pastry squares and mince mixture.
  3. Place triangles on prepared trays. Brush triangles with egg. Sprinkle with sesame seeds. Bake for 15 minutes or until golden and puffed. Serve with salad greens.
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