WHAT YOU'LL NEED
- 2 teaspoons olive oil
- 1 onion, diced
- 350 g beef mince
- 1 packet Continental Recipe Base Chilli Con Carne
- ½ cup water
- ¼ cup sliced green olives
- ¼ cup chopped parsley
- 5 sheets shortcrust pastry
- 1 egg beaten
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
514kcal
Energy (kJ)
2148kJ
Protein (g)
19.3g
Carbohydrate incl. fibre (g)
30.6g
Carbohydrate excl. fibre (g)
28.7g
Sugar (g)
3.0g
Fibre (g)
1.9g
Fat (g)
34.7g
Saturated fat (g)
9.8g
Unsaturated fat (g)
22.1g
Monounsaturated fat (g)
18.6g
Polyunsaturated fat (g)
3.3g
Trans fat (g)
0.7g
Cholesterol (mg)
91mg
Sodium (mg)
702mg
Salt (g)
1.76g
Vitamin A (IU)
1113IU
Vitamin C (mg)
17.3mg
Calcium (mg)
50mg
Iron (mg)
3.80mg
Total
2568kcal
10740kJ
96.5g
153.0g
143.5g
14.9g
9.5g
173.5g
49.2g
110.5g
92.8g
16.7g
3.3g
454mg
3511mg
8.78g
5565IU
86.3mg
251mg
18.98mg
Let's Get Cooking
- 1 Heat oil and brown onion and mince. Add Recipe Base and water and bring to the boil, simmer for 10 minutes. Allow to cool. Stir through olives and parsley.
- 2 Preheat oven 200˚C. Cut 5 circles out of each sheet of pastry, add a tablespoon of mince and fold to seal and create a parcel.
- 3 Place on baking trays lined with baking paper, brush with beaten egg and cook for 15 minutes until golden brown.
- 4 Serve with tomato salsa or chutney.