Pork and Beef Savoury Mince with Puff Pastry Lids and Minty Greens

Steps

1. oven to 180oC. Line an oven tray with baking paper. Bring a large pot of salted water to the boil.
2. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook onion, carrot and celery for about 3 minutes. Add mince and cook for 4–5 minutes, breaking up with a wooden spoon as it cooks. Add flour and cook for a further 1 minute.
3. Add stock, Worcestershire sauce and tomato sauce to pan with mince mixture and bring to a simmer on low-medium. Cook for about 10 minutes, then season with salt and pepper.
4. On a clean bench, unroll pastry, keeping plastic side down. Cut into 6 even squares with a sharp knife.
5. Place pastry squares onto prepared tray and brush with egg yolk. Bake for 10–12 minutes, or until pastry has puffed up and is golden.
6. While pastry cooks, finely chop broccoli florets and stalk. Cook broccoli and peas in pot of boiling water until bright green and tender, 2–3 minutes. Drain and return to pot. Finely chop mint leaves then toss through broccoli and peas with butter.
7. spoon pork and beef savoury mince onto plates and top with puff pastry lids. Serve minty greens on the side with a dollop of tomato sauce.