Makes 10
500g beef mince
250g Barker’s Tamarillo & Plum Chutney
125ml beef stock
350g onions, chopped
400g celery, sliced
400g pre-rolled savoury pastry
Egg wash
Heat a little oil in a heavy based pan and brown the mince.
Add Barker’s Tamarillo & Plum Chutney.
Add the beef stock, onions and celery.
Bring to the boil, reduce heat and simmer for about 20 minutes.
Divide the mixture and place into 10 individual dishes.
Cover with a layer of pre-rolled pastry and brush with egg wash.
Cook in oven preheated to 220°C for about 20 minutes, or until the pastry is cooked and golden.
Variation: Pipe mashed potato over the mince and bake in the oven until brown.
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