400 g beef mince
1 small onion, finely chopped
1 medium carrot, grated
400 g jar of tomato pasta sauce
1 cup water or beef stock
500 g pkt ready-rolled puff pastry sheets (3 sheets), thawed
1 egg, lightly beaten
0.25 cup sesame seeds
tomato sauce to serve
- Place beef mince in a bowl and mix in a little oil. Heat a large frypan, ensure it is hot. Crumble in half of the mince. Brown the mince, breaking up any lumps with a fork. Remove first batch, reheat pan and cook remaining mince. Return first batch of mince to frypan.
- Add the onion, carrot and potato, cook, stirring for 1 minute. Add the tomato pasta sauce and the water or stock. Bring to the boil, reduce heat and simmer for 20 minutes. The mince mixture should be fairly thick. Remove from heat and cool.
- Preheat oven to 200'C. Work with one pastry sheet at a time. Cut each pastry sheet in half vertically and then in half horizontally to give four squares.
- Place about one-third cup of cooled beef mixture onto each square. Fold into triangles. Stand up and pinch edges to resemble dinosaur back, and then pinch one end to resemble dinosaur head. Brush with egg and sprinkle with sesame seeds.
- Stand dinosaurs upright on a baking tray, lined with baking paper. Cook for 15 minutes or until golden brown. Serve with tomato sauce.
- It's important to cool the beef mixture before making into dinosaurs with the pastry. The puff pastry will then puff up and become golden brown and crisp.
- You can make the beef mince mixture up to 2 days ahead of time. Keep it refrigerated.
- Thaw the puff pastry in the fridge, or separate the sheets and lay them on the bench to defrost.