• 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”)



  • 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!!

Kid - Friendly Mountain Bread Pasties