• Cook: 20 mins
  • Serves: 4


  • 400 grams beef mince
  • 1 egg
  • 2 sprigs parsley
  • 1 piece bacon
  • ½ cup bread crumbs 
  • 2 shallots
  • 1 tsp mustard powder  
  • 1 small carrot 
  • 1 zucchini 
  • Salt and pepper
  • 1 tbsp. tomato sauce


  • 1 ¼ cups plain flour
  • 125 grams butter
  • ½ tsp salt
  • 4 tbsp. iced water
  • 1 tbsp. extra milk 

To Serve

Serve with your favourite dipping sauce.


  1. Pre-heat oven to 200C. Line a biscuit tray with baking paper.
  2. Place butter and flour into a bowl. Rub the mixture in between your index finger and thumb until the mixture resembles breadcrumbs. Add a pinch of salt and pepper.
  3. Add the salt and half the iced water, mix to combine. Add a little bit of water at a time until the pastry forms a ball.
  4. Knead the dough on the bench a few times, until it looks smooth. Roll to 1cm flat, wrap in plastic and place into the fridge.
  5. Using the finest side of the grater, grate the carrot. Grate the zucchini into a strainer, then push out all of the excess liquid. Dry on paper towel.
  6. Place zucchini and carrot into a bowl.
  7. Whisk the egg.
  8. Finely dice the shallots, parsley and bacon.
  9. Add all ingredients into a large bowl and mix to combine.
  10. Remove pastry from the fridge. Lightly flour a rolling pin, pastry roll to ½cm thick with a rolling pin. Trim the edges to be a rectangle. Cut rectangle into 6x6cm square.
  11. Divide filling evenly onto each piece of pastry. Place filling on one edge and roll.
  12. Place onto baking tray, brush with milk and bake for 20 minutes or until golden.

The Un-Glossy

The Un-Glossy, a celebration of real family life because we know it isn’t always picture perfect. The messy kitchens, temper tantrums, happy tears, belly and the purest love you can find.
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