Tender Steak Puff Parcels
- 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
- 2 Tbsp oil
- 1 onion, peeled and thinly sliced
- 1 rasher Signature Range streaky bacon
- 2 sheets Homebrand puff pastry
- 1 Tbsp milk
- 500g Homebrand fries, roasted until crunchy
- 400g Homebrand mixed vegetables, steamed
How to Have Fun with Leftover Pastry
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 fries, tomato sauce and veges.
By Jax Hamilton