Ingredients
2 teaspoons oil
250g eye fillet, cut into 1cm dice
Salt
1 onion, diced
250g beef mince
1 tablespoon plain flour
2 tablespoons chopped parsley
6 sheets puff pastry
1 egg, lightly whisked
Beerenberg Tomato Sauce, to serve
Directions
Heat a large frypan over high heat and add half of the oil. Add the eye fillet, and a pinch of salt. Cook for 2 minutes, until seared on all sides, before removing from the pan.
Place the frypan back over high heat and add the remaining oil. Add the onion and cook for 2 minutes, whilst stirring. Add the beef mince and cook for a further 2 minutes, whilst breaking apart the mince with a spoon. Add the Beerenberg Taka Tala Chutney, flour, a pinch of salt and 3 tablespoons of water. Cook for 5 minutes. Remove from the heat, add the seared steak and parsley and mix to combine.
Preheat the oven to 200°C and line two baking trays with non-stick paper. Using three sheets of pastry cut 24 circles approximately 6cm in diameter. Place on the prepared baking trays. Add a tablespoon of beef mixture to the centre of each circle. With the remaining pastry cut another 24 circles approximately 8cm in diameter. Place these circles over the beef mixture and press the edges together to remove any air bubbles. Crimp the edges with a fork and poke a hole in the top of each pie. Lightly brush with egg before placing in the oven for 15 minutes, or until golden.
Place on a serving platter, with a side of Beerenberg Tomato Sauce. Makes 24 pies.
