October 12, 2015
3 hrs 10 mins
1/2 can of chunky beef & vegetable soup (I used Heinz, you can use whichever brand you choose)
1/4 teaspoon mixed herbs
1 small onion (diced)
salt & pepper to taste
3 sheets of puff pastry
1 egg (whisked)
1Prebrown mince (optional), drain fat and add to sc bowl.
2Mix soup, herbs, salt & pepper, onion together and pour onto mince.
3Cook on high for 3 hours.
4I stirred every 30 minutes to prevent burning of the edges. (depending on your sc'er you may not need to stir)
5Take mince out and wait to cool.
6Once cool, cut each sheet of puff pastry into 2 triangles (cut diagonally).
7Put about 1/2 cup of mince onto pastry and fold the top over and crimp the edges.
8Lightly brush the top of each pastie with egg wash.
9Cook in the oven for approx. 25 minutes on 200 degrees
11** This is using the 1.5Litre Woolies slow cooker.
12** You can make pasties directly once the mince is cooked, however the bottom may go soggy
13** I prebrown mince, however if you choose not to, it may take longer to cook
14** This recipe could easily be doubled, but use a bigger slow cooker
15** This recipe could also be cooked on low for 6 - 8 hours
Submitted by Roslyn Potter
September 24, 2019
OMG I love these so much, they are extremely easy to make and taste delicious.
I used 500g mince and full can of Heinz Big N Chunky Canned Soup Beef & Vegetable 535g.
And I cooked it at 180°C fan forced for 25mins.
August 24, 2017
Made this tonight. An absolute hit was told to make this again and again. Definitely going to add to the weekly menu!
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