1. In a non-stick pan dry fry beef with onion and potato for 4-5 minutes until browned. Add curry paste, dried apricots and coriander and cook for a further 2-3 minutes. Allow to cool slightly.
  2. Meanwhile roll out puff pastry on a floured surface to approximately 38cm x 38cm (15
  3. Place onto a non-stick baking tray and brush each pasty all over with egg.
  4. Cook in a preheated oven for approximately 25 minutes until risen and golden brown.
  5. Serve the pasties with a large seasonal salad.


  • 225g (8oz) lean minced Welsh beef
  • 1 onion, chopped
  • 100g (4oz) potato, peeled and cut into very small cubes
  • 30ml (2tbsp) curry paste
  • 25g (1oz) dried apricots, chopped
  • 30ml (2tbsp) fresh coriander, roughly chopped
  • 500g pack shop-bought puff pastry
  • Egg