Ingredients

Ingredients:
1 Tbsp Oil
1 Onion, diced
1 tsp Curry powder
500 g Ground beef
1 medium Potato, peeled and diced into small cubes
2 Tbsp Seven Colours Seasoning™
4 Tbsp Barbeque sauce
1 x 400 g roll Puff pastry
1 Egg, beaten

Method

Heat the oil in a pan over medium heat. Add the onion and curry powder and fry for about 5 minutes.
Add the ground beef, potatoes and Seven Colours Seasoning™. Cook on very low heat until the potatoes have softened.
Add the barbeque sauce.
Remove from heat and let cool completely.
Preheat oven to 180 °C.
Roll out the pastry and cut it into 4 equal rectangular pieces.
Spoon some beef and potato mixture onto one half of each pastry piece. Fold the other half over the filling, sealing the edges.
Cut small slits in the top to release the steam. Brush with the beaten egg.
Bake until the crust is golden brown, about 20 minutes.
Allow to cool slightly before serving.
Serve with SCGS Balsamic green beans with mushroom salad