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28 portion(s)


  • 1 clove Garlic
  • 2 Handful fresh Parsley
  • 400 grams Potato
  • 1 Large carrot
  • 1 Parsnip
  • 150 grams Swede
  • 200 grams Zucchini
  • 250 grams Sweet potato or Pumpkin
  • 200 grams Lamb or Beef Mince
  • 120 grams BBQ Sauce
  • 1 teaspoon Onion Powder
  • 1 teaspoon Celery Salt
  • 1 teaspoon White Pepper
  • 1 teaspoon Salt
  • 1/2 teaspoon Garlic powder
  • 50 grams Angel Hair Pasta
  • 1 pinch dried Basil and Oregano
  • 7 Sheets Puff Pastry

Recipe's preparation

  1. Peel and chop all vegetables into 3cm pieces. Take Puff Pastry out of the freezer.
    Add to bowl garlic and parsley chop 5 Sec, Sp 7.
    Scrape down sides. Add vegetables to bowl. chop 20 Sec, Sp 4.
    May need more but don't overchop. Using spatula make a well in the vegetables. Add all other ingredients.(accept Puff Pastry) Snapping the pasta into 2cm pieces. Mix 40 Sec, Reverse, Sp 2 1/2 with aid of Spatula.
    Turn oven on 200c. Line 3 Baking trays with Baking paper. Cut Puff pastry into 4 squares, place approx 2 tablespoons mixture on to each square, fold diagonally and seal. (Cornish style) See additional photos. Brush with optional egg and water glaze (1 beaten egg and 1 tbspn water) then sprinkle with sesame seeds.
    Bake 200c fan oven 25-30 minutes. Enjoy with homemade relish or sauce :)

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This recipe was originally given to me by my beautiful sister :) It also contained french onion and chicken noodle soup mixes but I have made this as additive free as possible. Use your own combination of spices, curry powder or mince!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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