puff pastry

Beef and Rosemary Pies

I haven’t yet developed a proper recipe for these pies with the correct amount of pastry for the filling but the slow cooked beef is too good to not share! The beef is cooked until it pulls apart and is waaaayyyy better than anything you could buy!

Ingredients
500g beef cubes
1 onion
2 sprigs of rosemary
2 cloves of garlic
2 tablespoons of chopped parsley
a splash of red wine
1/2 cup of plain flour
1 teaspoon of salt
a pinch of pepper
Olive oil

Method
Toss beef cubes with plain flour so each cube is coated.
Brown off beef cubes in a hot pan with olive oil (you want them to have caramelised sides).
Add chopped onions and crushed garlic to the pan and as this is cooking try and scrape up any bits that have stuck to the bottom of the pot.
Add a splash of red wine.
Pull the rosemary leaves off and put them in the pot.
Pour in enough water to cover the meat and put a lid on.
Season with salt and pepper.
Cook the meat until it breaks apart (add more water as it evaporates) then turn off the heat.
Add parsley and use a wooden spoon to squash the meat so it breaks up.
Refrigerate when cool. Line a pie dish or individual pie dishes with shortcrust pastry and spoon in cold filling. Cover with puff pastry and press down the edges to seal. Cut a V in the top to let out steam then brush with milk or egg wash before baking at 200°C for 35 minutes or until golden.

I used homemade shortcrust pastry on the bottom and puff pastry with half the butter to flour weight folded in for the pie tops.

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Mini Sausage Rolls

NO party is complete without mini sausage rolls! My friend and I were discussing the lack of mini sausage rolls at a few gatherings lately so I decided to make some. These are packed with vegetables, probably more veg than meat!

Ingredients
500g lean beef mince
1 zucchini
2 carrots
1 onion
1 green apple
1 teaspoon salt
pinch of pepper
1/2 cup bread crumbs
1 table spoon of mixed herbs
1/4 cup pureed tomato (passata) or just put 1 tomato in the food processor with your vegetables
3 sheets of ready made butter puff pastry (or even better, make your own!)

Method
Preheat oven to 200°C
Peel carrots, apple and onion, chop in to chunks a long with zucchini and place in a food processor. Use the food processor to chop the vegetables in to tiny pieces.
Place the other ingredients (minus the pastry of course) in a mixing bowl and mix together until well combined.
Cut each sheet of pastry in half and use a disposable piping bag to pipe the filling along each half of pastry. It should be enough for 3 squares of pastry cut in to halves so 6 long sausage rolls.
Brush some water along one of the long sides of each piece of pastry and roll tightly so the pastry sticks to itself.
Chop each in to 6 pieces and place on baking paper on a baking tray leaving gaps in between each mini sausage roll.
Brush each with a little milk and bake for 30 minutes.

You can make these ahead of time and keep them in the fridge or freezer ready to reheat.