Ingredients
• 1 tblsp vegetable oil
• ¼ green cabbage, shredded
• 4 medium (500g) desiree potatoes, diced
• 500g lean beef or lamb mince
• ½ cup tomato sauce
• 1 tsp each all purpose seasoning, beef stock powder and dried mixed herbs
• 535g packet classic scones
• Milk for scone mixture
Method
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Heat oil in a large frying pan over medium heat. Add cabbage and potatoes. Cook for 7 minutes or until starting to brown. Remove and set aside.
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Add mince to pan and cook, breaking up mince, for 5 minutes, or until browned. Return potato mixture. Add sauce, seasoning, stock powder, herbs and 1 cup water. Bring to the boil. Cover and reduce heat, then simmer, for about 15 minutes, or until potatoes are tender. Season with salt and pepper. Transfer to a heatproof bowl, then cool completely.
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Preheat oven to 220°C. Line 2 oven trays with baking paper. Prepare scone mix using the milk according to packet directions. Divide dough into 8 portions. Roll each portion out on a lightly floured surface to a 22cm diameter circle.
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Place ½ cup of the filling on one half of each round, leaving a 2cm border. Fold the dough over filling to enclose and crimp edges with a fork to seal. Make 3 slits in each pie top. Brush the tops with milk. Transfer pies to oven trays.
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Bake for 12 to 15 minutes, or until golden brown. Serve with mixed salad leaves, if desired.
