Minced beef and vegetable puff parcels

minced beef and vegetable parcels

In a moment back then I was taking part in the Great Bloggers Bake Off and making cakes like they were going out of fashion. Then I ran out of time so never got this one posted in time for week 7 and then the remits got very difficult and I couldn’t see myself fathoming out strange recipes with foreign names and cakes of 20 layers baked under the grill. So I stepped back and let the professionals continue.

However I was pleased with our savoury parcels. They were easy to make, economical and on top of that really tasty so I thought I’d share the recipe with you just in case you were inspired too. I used ready to roll puff pastry which saves me colossal amounts of time (does anyone make their own these days?) and minced beef is the base of my filling. I used the vegetables that I found in my fridge, feel free to alter as it’s a great way of getting children to eat them without realising they’re there. ;)

Minced beef and vegetable puff parcels


Olive oil
1 onion finely chopped
1 carrot chopped into small dice
1 clove of garlic chopped
celery, finely chopped
1 pepper chopped
500g minced beef
fresh rosemary chopped
salt and pepper
1 egg beaten


  • Heat the oven to 180C/ Gas 4 / 350F
  • Dust a baking tray with flour and set to one side
  • Fry the onion, carrot, garlic, celery and pepper over a medium heat until softened and lightly coloured.
  • Place the vegetable mix into a large bowl, add the minced beef, rosemary, salt and pepper and mix with your hands.
  • Roll out the pastry to the shape and size of a tea towel and cut into four rectangles.
  • Place a large dollop of minced beef mixture along the short side of the pastry leaving a 2 cm edge all around.
  • Brush the edge of the pastry with the beaten egg

minced beef and savoury parcels

  • Tuck in the sides and roll the pastry so the minced beef becomes a savoury parcel.
  • Seal the pastry by using the beaten egg along the edges and place on the baking tray
  • Bake in the oven for 25 minutes circa.

We ate ours hot out of the oven with mashed swede and fresh garden peas but they would be just as tasty for a picnic.

Note: The two smaller ones were actually a little on the big side for our 6 year olds so you could go even smaller.

If making for adults only you could spice up with a teaspoon of chilli powder to add a kick.

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