Recipes
Date posted: 02/09/2024
Ingredients
| Plain Flour | 750g |
| Salted Butter | 440g |
| Free Range Medium Eggs | 4 |
| Minced Beef | 800g |
| Large Onion | 150g |
| Mixed Peppers | 150g |
| Smoked Paprika | 10g |
| Crushed Chillies | 5g |
| Cumin Powder | 10g |
| Tomato Puree | 50g |
| Gluten Free Beef Flavour Bouillon Paste | 10g |
| Water | 500ml |
| Fresh Flat Leafed Parseley | 20g |
| Fresh Coriander | 30g |
Method
- Place the flour in a bowl and then add the butter. Rub the butter with your fingertips until crumbly. Add the eggs and a small amount of water to form a dough. Then turn out onto a work surface and begin to knead until soft and smooth. Cover with cling film and put in the fridge to rest for 20 mins.
- In a pan dry fry the mince until browned all over, then add the onions and peppers and cook until softened. Add the dry spices and fold through for a couple of minutes. Then add the tomato puree, beef stock and water and allow to simmer until the beef is tender. Then remove from the heat and allow to cool.
- Heat the oven to 180°C. Divide the dough into 10 portions and then roll each one out to a thin sheet. Then, using a 10cm cutter, cut out discs. Place the filling into the centre of each disc, wet the edges, pinch both sides up and fold in half to seal. Use a fork to crimp the edges.
- Arrange on a lined baking tray, brush with beaten egg and bake for 20 minutes or until golden and reaching temperature.