2 tbsp (30ml) olive or avocado oil
300g rump steak, cut into cubes
salt and ground black pepper, to taste
125g button mushrooms, sliced
1 onion, sliced
handful thyme leaves
1 clove garlic, crushed
400g tin whole peeled tomatoes, crushed with a fork
400g roll puff pastry
1 egg, lightly beaten
1 tbsp (15ml) water
1 Preheat the oven to 200°C. Heat the oil in a large frying pan over high heat and fry the steak until golden brown. Season to taste and set aside.
2 Fry the mushrooms, onion, thyme and garlic in the same pan until golden. Add the tomatoes and simmer for 10 minutes or until the liquid has thickened. Season to taste, allow to cool slightly, and add the meat.
3 Cut 6 x 12cm rounds out of the puff pastry. Mix the egg and water together and brush around the rim of each circle.
4 Spoon some mixture onto half of each circle, leaving a 1cm rim on the side. Fold the other half of the circle over to enclose the filling. Press the rim closed.
5 Brush the pies with egg wash and bake for 20 minutes or until golden brown.
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