Rosemary And Beef Pasties

• 1 tbsp vegetable or olive oil
• 1 None medium yellow onion, finely chopped
• 1 clove garlic, crushed
• 1 lb ground beef
• 1/4 cup tomato puree
• 1/3 cup beef stock
• 1 x 14 oz can red kidney beans, rinsed
• 1 tbsp rosemary, chopped
• 4 sheets frozen pie crust, thawed
• 1 None large egg, lightly beaten
• 1 tbsp poppy seeds
• None None Tomato sauce, to serve

1. Heat oil in a medium frying pan over moderate heat. Add onion and garlic; cook, stirring, for 2 mins. Add beef and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned.
2. Add puree and stock. Bring to a boil. Reduce heat and simmer, uncovered, for 25 mins. Stir in beans and simmer another 10 mins, or until mixture thickens and liquid evaporates. Stir in rosemary. Cool for 5 mins.
3. Meanwhile, preheat oven to 400u0b0F. Line 2 baking sheets with parchment paper. Use a 5 inch pastry cutter to cut 16 rounds from pastry dough.
4. For each pasty, spoon 2 heaped tbsp beef mixture onto a pastry round. Brush edges with egg. Fold pastry in half to enclose filling; using a fork, press edges to seal.
5. Place pasties on prepared baking sheets. Brush with egg and sprinkle with poppy seeds. Bake for 25 mins, or until golden. Serve with tomato sauce.

vegetable, yellow onion, clove garlic, ground beef, tomato puruee, beef stock, red kidney beans, rosemary, crust, egg, poppy seeds, tomato sauce

Taken from recipes-plus.com/api/v2.0/recipes/27501 (may not work)