Ingredients:
2 tbsp. olive oil
500g minced lean beef
1 onion, diced
2 cloves garlic, crushed
2 cups frozen mixed vegetables (I used peas/carrots/corn.  You can use fresh instead – of course!)
2 tablespoons gravy powder (I used Massel brand as it’s the most natural/additive free)
4 tablespoons beef stock powder (I used Massel brand as it’s the most natural/additive free)
2 cups boiling water
A good grinding of sea salt and pepper
2 tbsp. Fountain ‘No Added Sugar’ Smart Sauce – Tomato (or homemade is even better!)
2 tbsp. Fountain ‘No Added Sugar’ Smart Sauce – Barbeque (or homemade is even better!)
1 pkt Mountain Bread (your choice of variety – I used the Spelt one)
1 egg, lightly beaten. (We will call this your “eggwash”)
 
Method:
Heat a little olive oil in a large sauté pan. Brown mince on stove top in 2 batches (about ½ tbsp. oil per batch) to prevent stewing.  Remove to a large bowl and set aside.
Heat remaining tbsp. of olive oil in the same pan and sauté onion until soft.  Add the garlic and continue to sauté for about a minute.
Add your vegetables and cooked mince and combine well.
Place your gravy and stock powders to a jug and fill with the boiling water.  Mix well with a fork and pour into the pan with your meat & vegie mix.
Add sauces and seasonings and simmer for about 15-20 minutes to reduce down to a nice thick gravy.
Serve as is or set aside while you prepare your mountain bread.
Preheat oven to 180C.
Line a couple of baking trays with baking paper.
Cut you mountain bread pieces in half, lengthways.
Place a heaped tablespoon of your meat filling at one end of your mountain bread strip, keeping about 1cm clear of edges.
Brush the top of mountain bread strip with some of the eggwash. Fold closest edge in to form a triangle and continue to fold backwards and forwards tightly around the triangle until all the bread is used up and you have a nice triangle pastie shape.  Use extra egg to get the last overhanging strip to stick and brush the tops well.
Place your pasties on the lined tray and bake for 25-30 minutes until brown.
Serve immediately with sauce of choice (I used that Fountain ‘No Added Sugar’ Smart Sauce).
Enjoy!!