Beef Vol-au-Vents

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Ingredients
2 puff pastries
Beaten egg
For filling
A carrot
A small beet
A small piece of ginger
1 garlic clove
1 green chilli (chopped)
2 tbsp oil
250g minced meat / 4 steaks
2 onions (chopped)
1 tomato (chopped) / 1 tbsp tomato sauce
1 tsp chilli powder
1 tbsp coriander powder
1/2 tsp turmeric powder
Chopped coriander leaves
Garam masala
Salt to taste
Method
Blend carrot, beet , ginger, garlic & chilli in a chopper & keep aside.
Heat oil in a pan.
Add chopped onions & fry until translucent.
Add chopped vegtables & fry again.
Add minced meat & the curry powder's.
Add tomatoes & 1/2 glass of water.
Cook for 8 minuites.
Remove from fire .
Garnish with coriander leaves & garam masala.
Keep aside.
**
Roll out the puff pastry & cut into 9cm discs using stainless steel ring.
Take a cut out disc & just press with another ring of 5 cm.
Brush the 9 cm disc with beaten egg .
Place the pressed disc over it.
Arrange them on a baking tray.
Repeat the same with the other cut out discs.
Brush the surface with beaten egg.
Pre heat oven to 200°C.
Bake for 15/20 min - until puffed & golden brown.
****
Using a sharp knife cut out the disc .
Spoon the prepared filling & keep the cut out disc over it.
Repeat the same with the others.
Return to the oven for just 3mn & serve immediatly.

Beef Vol-au-Vents

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