Beef and sherry pastries

INGREDIENTS

3 tablespoons olive oil

350g stewing beef, cut into 2 cm dice

2 french shallots, finely diced

2 garlic cloves, crushed

1 small carrot, finely diced

1/2 leek, finely diced, white part only

2 fresh bay leaves

250g tomatoes, finely diced

125ml fino sherry

1 tablespoon plain flour

1 tablespoon tomato paste

sea salt and freshly ground black pepper

1 egg, lightly beaten

SHORTCRUST PASTRY

300g plain flour

120g cold unsalted butter, cubed

pinch salt

2 egg yolks

METHOD

Heat 2 tablespoons of the oil in a large, heavy-based saucepan over medium–high heat, add the beef and brown all over. Remove the beef from the pan. Add the remaining oil, shallot and garlic and sauté for 2–3 minutes or until softened and translucent. Add the carrot, leek and bay leaves and cook for 2 minutes. Return the beef to the pan. Add the tomato, sherry and 60 ml water, bring to the boil, reduce the heat, cover and simmer for 1½ hours or until the beef is fork-tender.

Meanwhile, to make the pastry, place the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolks and 80 ml cold water and pulse again until just starting to come together. Knead on a floured surface to bring together, shape into a disc, wrap in plastic wrap and refrigerate for 1 hour.

Preheat the oven to 200°C. Line 2 baking trays with baking paper.

Combine the flour and 2 tablespoons water to make a paste. Add to the beef with the tomato paste. Cook, uncovered, for 10–15 minutes or until the sauce has thickened. Season with salt and pepper and cool.

Roll out the pastry to 5 mm thick and, using a 10 cm round cutter, cut out 30 circles. Place 1 tablespoon of mixture in the centre of each pastry round. Bring the 2 sides up to meet at the top and pinch together, making a frill. Place on the trays, brush with the egg and bake for 20–25 minutes or until golden.

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