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Beef & vegie 'clangers'


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil in a large heavy-bottomed pot and gently sauté the onion, celery, carrot and garlic until just tender, stirring now and again.
  • Then add the curry powder with a little more oil, if needed, and briefly cook to toast.
  • Add the beef mince with the sausage meat and gently cook to seal, continually mashing and stirring as you do so.
  • Then add the flour, stir well and cook, before adding the tomatoes with ½ cup stock and seasonings. Mix in and cook until thick and fragrant, stirring now and again and adding more stock if needed. When almost ready, stir through the peas and briefly cook to warm through. Taste for seasoning.
  • Cut a large round in each pastry sheet and place on a large, lightly oiled baking tray.
  • Beat the egg with the milk, and brush the egg wash around the pastry round edges. Then spoon some mixture on one side of the round, fold over the pastry and crimp the edges. Repeat the process with the remaining pastry and filling.
  • Brush the pastry tops with plenty of egg wash and cook in the oven for about 8-10 mins until golden brown and puffed up.
  • Serve with a simple salad on the side.


  • olive oil
  • 2 medium onions, finely chopped
  • 2-3 celery stalks, finely diced
  • 1 medium carrot, finely diced
  • 2 plump garlic cloves, crushed
  • 1 heaped tbsp good curry powder (or mild curry paste)
  • 500 gm minced beef
  • meat from any 2-3 sausages
  • 1 heaped tbsp plain flour
  • ½ can diced tomatoes
  • ½-1 cup veal (or beef) stock
  • sea salt & freshly ground pepper
  • ½ cup frozen peas, thawed
  • 2-4 puff pastry sheets
  • olive oil spray
  • 1 egg
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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