|1.00||onion — large|
|200.00 g||mince — beef or pork|
|1.00||apples — large granny smith|
|20.00 ml||wholegrain mustard|
|20.00 ml||tomato purée|
|5.00 ml||dried sage|
|0.00||sea salt and freshly ground black pepper|
|410.00 g||baked beans — tinned|
|400.00 g||puff pastry|
|1.00||eggs — large|
Heat oil in a large frying pan.
Sauté onion until soft. Add mince and fry for 3 minutes. Add the apple and continue to fry until the mince begins to brown.
Add the mustard, tomato purée, sage and seasoning to taste. Stir in the baked beans and remove from the heat.
Cook for about 45 mins. Add a little water if the mixture gets dry.
Cut four 14 cm rounds from the pastry. Divide mince filling between rounds of pastry, placing it on one half and leaving a 1 cm border around the edge.
Brush pastry edges with egg and fold other half of pastry over. Press to seal and crimp the edges.
Place on a greased baking sheet and brush with egg.
Bake in a preheated oven at 200 ºC for 20 to 25 minutes until golden.