- 2 tbsp Oil
- 800g Green Gourmet Great British Raw Strips of Beef
- 300g Onion, diced
- 300g Raw potato, grated and dried with absorbent paper
- 2 level tsp Chilli powder
- 1 heaped tsp Ground cumin
- 200 ml Beef stock
- Seasoning to taste
- 1200g Ready-made shortcrust pastry
- 2 tbsp Milk
- Heat the oil in a pan and stir fry the beef strips for 5 mins. Add the onion, potato, chilli powder and cumin and continue to stir fry until onions are soft, add the beef stock and mix. Cool.
- Roll out the pastry to approximately 1/8 inch.
- Cut into rounds using a 5inch pastry cutter.
- Place 2 tablespoons of mixture into the centre of each round. Dampen the edges with water and fold in half, seal edges and curve into a crescent shape. Crimp with a fork.
- Brush pastry tops with milk, pierce with a knife and place on a greased baking tray.
- Place in a moderate oven for approximately 20 minutes until golden brown.
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