Makes 1 gastronome tray (30 portions) 1200g lean pork mince 1 kilo puff pastry 750g haricot beans, soaked overnight in cold water, drained and rapidly boiled for 10 minutes and then simmered until tender. Can be substituted with tinned beans 75ml vegetable oil 600g onion, peeled and finely diced 450g carrots, peeled and finely diced 300g fresh tomatoes 120g tomato purée 1 sprig thyme 3 teaspoon coriander seeds, crushed 15 peppercorns, crushed 23ml vegetable or pork stock paste for seasoning 23g chopped parsley 2 eggs for glazing pastry
Prepare the beans as required. Heat a suitable large sauté pan and stir fry the pork mince, colour the meat if possible then add the onions along with the carrots, stir fry for a further 4-5 minutes. Stir in the tomatoes and tomato puree, cook out for 2-3minutes then add the spices and stock paste, cook for a further 10-15minutes. Add the cooked beans, bring back to the boil and simmer until tender. Transfer the meat and beans to a gastronome tray, allow to cool. Roll out the puff pastry 2-3 mm / 1/16inch thick. Cover the meat and bean filling with the pastry, seal the edges and portion by lightly scoring the pastry with a sharp knife. Brush the pastry with egg wash and bake in a moderate hot oven, 200°C/ 400°F Gas mark 6 for 25-30 minutes or until the pastry is golden brown and the contents inside have reached the correct temperature. Serve with mashed potatoes and seasonal vegetables. Nutritional Values Per portion based on recipe making 10 portions, 155g Energy 1279kJ / 306kcal Carbohydrate 27g NME 1g Fat 17g Saturates 6.9g Protein 14g Fibre 2g Sodium 239mg Vitamin A 346 micrograms Vitamin C 2mg Folate 11 micrograms Calcium 66mg Iron 1.7mg Zinc 1.5mg Each slice provides over a portion of vegetables. Recipe supplied by BPEX Limited