This recipe is taken from countdown. You can find the original recipe here.
Serves four
Ingredients:
- 500ml Oxo beef stock
- ¾ cup Homebrand tomato sauce
- 1 Tbsp brown sugar
- ½ tsp salt
- 1Tbsp smoked paprika
- 575g gravy beef or chuck steak (or any cheaper cut of stewing meat, I usually use topside because I prefer less fatty cuts of meat)
- 2 Tbsp oil
- 1 onion, peeled and thinly sliced
- 1 rasher Signature Range streaky bacon (I often leave this out because we're cheap :P)
- 2 sheets Homebrand puff pastry
- 1 Tbsp milk
Method
Mix together stock, ½ cup tomato
sauce, brown sugar, ½ Tbsp paprika and salt. Pour into a saucepan, add
steak (ensuring the liquid covers the meat) bring to a boil, then reduce
to a simmer and cook for 3 hours or until the meat is falling apart.
Remove from the stock and set aside.
Place 500ml of the stock in a clean saucepan, bring to a boil and simmer
for 10 minutes until thickened.
In a large frying pan, pour oil, add
remaining paprika and onion. Sauté gently for 2 – 3 minutes until soft
and translucent. Add bacon, cook for a further minute or so.
Preheat oven to 200°C.
Shred steak into bite sized pieces.
Toss into the onion and bacon and mix well. Cook for 5 minutes then
pour over the thickened sauce. Mix well and season. Remove from heat,
set aside and allow to cool.
Take your puff pastry and cut in half.
Place a large spoonful of your steak mixture at one end. Using a
little water wet the edges of the parcel then take the other end and
close it. Seal the edges with a fork.
Continue until you have 4 parcels. If
you like you can brush with milk. Place on an oven tray and in the
oven. Cook for 15 minutes or until golden and crispy.
Serve with veggies and fries if you wish.
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