Steak and Mash Pastry
Cook with Anisa
These filling pastries are the perfect snack alongside a lovely meal
Ingredients
- 500g beef or lamb boneless cut into chunks
- 3-4 potatoes boiled and make mash
- Pastry world Puff Pastry 5” Squares
- 1 tbls oil
- 1 chopped onion
- 2 tbls red pepper chopped
- 1 tbls Jalapeño cut into small pieces
- 2 tbls tomato sauce
- 1 tbls mustard sauce
- 1 tsp Worcester sauce
- 1 tsp lemon pepper
- 1 tsp black pepper
- 1 tbls red chilli powder
- 1 tbls sesame seeds
- Corriander for garnishing
- Juice from 1 lemon
- 2 eggs beaten
- Salt taste
- 1 tbls garlic/red chilli paste
- 3~4 tbls gravy granules
Method
- In a heated pot, add in your oil and chopped onions, beef and garlic and fresh chilli paste, lemon juice, lemon pepper, salt, Worcester sauce and red chilli powder
- Stir and cover on medium heat for about 15 minutes. There should be a little moisture left
- Pour in 1 ½ cups of water and stir. Simmer on low to medium heat for about 10 minutes to leave it tender
- Add the gravy granules into your meat mixture to thicken the mix
- Once the beef is tender, shred the pieces and add in the remaining ingredients: mustard, tomato sauce, chopped jalapenos, chopped red pepper and ground pepper
- Gently heat the mix through
- Sprinkle the coriander over the mixture and stir in
- Separate your pastry squares and leave out for roughly 10 minutes to defrost
- To fill the squares into triangle shapes, spoon a heaped tsp of mash and spread over one diagonal half of the puff square. Top with a heaped tsp of the cooled steak mix (make sure you are leaving an empty border
- Spread a flour paste around the edges of the square fold the square over to form the triangle
- Gently seal the sides with your finger and use a knife or fork to cut some slits over the top of the pastry
- Brush with an egg wash and sprinkle over some poppy or sesame seeds
- Bake in an oven that has been preheated at 200°C but cook the pastry at 180°C
