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)
502kcal
Energy (kJ)
2099kJ
Protein (g)
18.9g
Carbohydrate incl. fibre (g)
29.7g
Carbohydrate excl. fibre (g)
28.4g
Sugar (g)
2.9g
Fibre (g)
1.4g
Fat (g)
33.8g
Saturated fat (g)
9.7g
Unsaturated fat (g)
21.2g
Monounsaturated fat (g)
17.9g
Polyunsaturated fat (g)
3.3g
Trans fat (g)
0.7g
Cholesterol (mg)
91mg
Sodium (mg)
611mg
Salt (g)
1.53g
Vitamin A (IU)
225IU
Vitamin C (mg)
3.6mg
Calcium (mg)
33mg
Iron (mg)
3.13mg
Total
2510kcal
10495kJ
94.7g
148.7g
141.8g
14.3g
6.9g
168.9g
48.5g
105.9g
89.6g
16.3g
3.3g
454mg
3054mg
7.64g
1125IU
17.9mg
166mg
15.65mg
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.