I’ve finally moved from Blogger to self-hosted WordPress! It wasn’t because I disliked Blogger, not at all (although there were a few hiccups along the way). I really needed to move because Blogger is banned in China and I spend a good month or 2 in China every year which means I wasn’t able to blog at all when I was abroad. I also have a lot of family in China who I want to show my blog to, it being my precious baby and also to show that I’m not completely wasting my time while I’m currently not working. 😛
Either way, the move has been made. Please be patient though as I’m still figuring things out and there might be some down-times or site changes in the coming few weeks. I appreciate your patience. 🙂
In the mean time, I leave you with this fast and easy recipe I adapted from a friend’s recipe (which she found on http://www.taste.com.au).
Fast & easy beef pastries
Adapted from taste.com.au
– 500g beef mince
– 1 large onion, finely diced
– 5 sheets of pre-rolled puff pastry (partially thawed)
– 250g can of condensed minestrone soup (Heinz or other brand available in supermarkets)
– 1 large egg, beaten
– 2 tbsp milk
– white sesame seeds (optional)
– cooking oil
– salt and pepper to taste
1. Preheat oven to 200 degrees Celsius or 400 degrees Fahrenheit.
2. Splash cooking oil onto a large pan on medium-high heat. Test a bit of onion on the oil, wait until the oil around the onion starts to bubble slightly and throw all the onions in. Cook until slightly brown.
3. Add beef mince to the onions and stir until beef is all cooked through. Make sure there are no large lumps in the beef.
4. Take the pan off the heat and add condensed minestrone soup, mixing through thoroughly. Let cool in room temperature.
5. Salt and pepper the filling to taste. As the condensed soup is already well seasoned, I only needed to add a bit of pepper but it’s personal preference.
6. Cut pre-rolled puff pastry (available from the frozen section of supermarkets) that were thawed in room temperature into square quarters.
7. Fill each square of pastry with roughly 1-1.5 tablespoons of filing. Ensuring you put the filing in the centre of the pastry.
8. Fold the pastry diagonally and pierce along the 2 edges with a fork to ensure the edges are sealed.
9. Combine beaten egg with milk and brush egg wash on top of all the pastries to give them a golden brown look. Sprinkle on sesame seeds.
10. Put pastries into oven and cook for around 20 – 25 minutes or until golden brown.
Note: We made these puff pastries at my friend’s Hens getaway so it was a rented house and there was no garlic. I would have added a few cloves of chopped garlic in step 2 with the onions for added fragrance. The filling can be made in advance and left in the fridge until needed. You can also use any left over filling as dip, it went very well with crackers!
Of course, you can also substitute the beef mince with any type of mince you like, or omit it altogether for a vegetarian dish.
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