Beef & Vegetable Pastry

  • Beef & Vegetable Pastry
  • Beef & Vegetable Pastry
  • Beef & Vegetable Pastry

Rated 5 out of 5 based on 1 votes

Ingredients

  • 1 x carrot
  • 1 x zucchini
  • 200 g good quality beef (medium size pieces)
  • 1-2 Tbls plain flour
  • 250 g beef stock
  • 1 x brown onion
  • 1 tspn garlic
  • 1 tspn fresh basil
  • 2 x sheets of puff pastry

Method

Heat oven to 180 degrees.

Place beef and finely chopped onion into a medium sized pot and cook until slightly brown. Add garlic and finely chopped carrot and zucchini. Leave to simmer on medium for a minute or so.

Add half the beef stock to the pot. Leave to simmer on medium for 5 minutes or so. Add remainder of stock and fresh basil. Leave to simmer on low for 5 minutes or so. Add plain flour and thicken sauce until desired.

Place first sheet of pastry on baking trap and pour beef and vegetable mixture to the centre. Place 2nd pastry sheet over mixture and roll / enclose pastry edges. Make a small cut to middle top of pastry.

Cook in oven until pastry is golden brown.

Serves 1-2 of can be made into smaller, tapas style servings
Tip: Filo pastry can also be used. Feel free to supplement other vegetables.

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