MINCE CAN BE INTERESTING....SURPRISE MINCE PARCELS

                                                 

                                                         

                                               
                                                       SURPRISE MINCE PARCELS


600g Lean Beef Mince
1 Beef Stock Cube, crumbled
3 Shallots, finely chopped
1 teasp. Mixed Herbs
1 clove Garlic, crushed
2 teasp. Soy Sauce
4 eggs, boiled till firm, shelled
2 sheets, ready-rolled puff pastry
1 Egg, lightly beaten


1. Preheat oven to 220 degrees celsius. Combine first 7 ingredients.
   Divide into 4 equal portions. Place an egg into the centre of each
   mince portion. Mould meat around egg.


2. Cut each sheet of pastry into 2. Place an egg and meat portion into the 
    centre of each. Fold ends of pastry over meat. Brush joins with lightly
    beaten egg. With a sharp knife, make 3 incisions on top of each pastry 
    parcel. Glaze complete parcel with beaten egg.


3. Place parcels onto a greased oven tray, cook at 220 degrees celsius for 10
   mins. then at 180 degrees for 15 mins.

                                  


VON'S HINTS


* Use reduced-fat puff pastry to reduce the fat content of this recipe.


* To reduce your grocery bills, it is worth investing some time and money into
    establishing a basic herb garden. Herb gardens don't take  a lot of room,
   most of my herbs are in pots on my balcony and in my front window box. 
    I grow rosemary, thyme, Italian Parsley, Common Parsley, Chives, Sweet
   Basil, Marjoram, Sage & Mint.


   Because a lot of my recipes call for shallots, one day I planted a bunch
  which I'd bought from the shop but which I hadn't had a chance to use
  and they had subsequently wilted. This one bunch, once planted has grown
  into a good supply for my cooking and I haven't had to buy any since.
  I am very proud of my little herb garden especially because I am definitely
  not a 'green thumb'.


  Having my own herb garden has saved me so much money, not only because
  I no longer have to buy them but has also reduced wastage as I only cut
 what I need, when I need it. Using freshly cut herbs, I think, really gives the
 added benefit of freshness to my cooking which is harder to get by using dried
 herbs.