1 bunch silverbeet, trimmed, finely shredded (you will need 3 cups)
1 tbsp olive oil
1 brown onion, finely chopped
350g beef mince
⅓ cup sultanas
2 tbsp fruit or mango chutney
1 tbsp curry powder
2 eggs, whisked
2 sheets frozen ready-rolled
butter puff pastry, partially thawed
2 tbsp pinenuts
1 egg, extra, whisked
lemon wedges, to serve
1 Place silverbeet into a bowl and cover with boiling water. Stand for 1 minute. Drain and squeeze liquid from silverbeet. Cool.
2 Preheat oven to 200°C. Heat oil in a frying pan over medium heat. Add onion and cook for 3 minutes or until soft. Add mince and cook, stirring often with a wooden spoon for 5 minutes or until browned. Add sultanas, chutney and curry powder. Season with salt and pepper. Stir and cook for 3 minutes. Cool. Add silverbeet and eggs to mince mixture. Stir until well combined.
3 Cut each sheet of pastry into quarters. Grease 6 round metal pie tins. Line pie tins with squares of pastry.
4 Spoon mince mixture into centre of each piece of pastry. Sprinkle pinenuts onto the top of the tart filling. Fold each corner of pastry over filling towards centre of tarts.
5 Place the tarts onto a baking tray. Brush pastry with the egg wash. Bake for 20 minutes or until pastry is puffed and golden. Serve the tarts with lemon wedges.