Beef mince bars for Lunchbox

Instructions

1. Filling: Put the minced meat in a deep bowl. In the glass of the blender put the coarsely chopped onion and egg. Blend. Pour over the minced meat. Add the rest of the ingredients and mix all products. Put in the seasoned minced meat in the refrigerator for at least 30 minutes. You can do this the previous night.
2. Make the filling: Put the oil, onion and carrot a in a large frying pan over medium heat until tender. Add the minced meat and cook, stirring with a fork until the meat becomes crumbly and browned. Add the tomato paste, Worcestershire sauce, bok-choi and black pepper; Cook for another 5 minutes or until the filling thickens. Remove from heat to cool completely.
3. Pastry dough: Mix flours, baking powders, salt and butter in a food processor until the mixture is crumbly, add the egg white and 30 m of ice water. When a ball of dough is formed, remove from the food processor and divide into 2 parts. Wrap with foil and cool in the refrigerator for 30 minutes.
4. Preheat oven 180°C (160°C with fan). Place baking paper on a baking tray measuring 18 x 26 cm
5. Roll out acollar from the dough balls to form a coarse rectangle measuring 20 x 2-8 cm. Place one at the bottom of the pan. Let the dough make a board about 1 cm on the walls of the pan. Pour minced meat over the cake base in the pan; clean with the second piece of rolled crust. Press the edges to stick. Brush the peel with the milk, sprinkle the sesame seeds and sea salt; Bake for 30 minutes or until golden brown.

• Servings : 6
• Ready in : 120 Minutes
• Course : Main courses
• Recipe Type : beef, Finger foods, From dinner-to lunchbox, Meat, recipes for spring, recipes for summer, recipes for winter
• Ingredient : Bok choy, Carrots, Eggs, Green onions, Ground black pepper, Onion, Red pepper, Salt, Savory, Sunflower oil, Tomato puree, Worcester sauce