Beef Lattice

* INGREDIENTS

- 1 kg minced beef
- 100g tomato ketchup
- 4 eggs
- 3 onions, finely chopped
- 3 cloves of garlic, finely chopped
- small handful of sage, chopped
- 200g mushroom, finely chopped
- 25g butter
- 500g pack puff pastry


* METHOD

1. Make the beef filling. mix the beef with the ketchup, 3 eggs, seasoning and 100ml water and mix well with your hands until combined. Mix in the onions, half the garlic, and the herbs.
2. Make the stuffing. Turn oven to fan 180C/ conventional 2OOC/ gas 6. Press the meat into a sausage shape about 30cm x 10 cm on a baking tray. Cook for 20 minutes, then remove and leave to cool. fry the mushroom in the butter for 3 minutes. Add the remaining garlic and cook for 2 minutes more. pour away any excess liquid.
3. Assemble and bake. Roll the pastry into a rectangle large enough to wrap up the beef. Beat the remaining egg with a little water and brush over the pastry. Spread the mushroom along the middle of the pastry. Sit the meat on top, then cut the pastry either side into strips, from the meat to the outer edge. Criss-cross these over the meat to enclose, then tuck the ends under. Brush the parcel with egg, put on a tray and bake for 40 minutes, covering after 30 minutes if it's looking too brown.
4. Serve with mashed potatoes and carrots or peas.