• 3 sheets frozen puff pastry, thawed
• 1 egg, lightly beaten
• 1 tblsp olive oil
• 1 medium onion, finely chopped
• 1 large carrot, finely chopped
• 2 cloves garlic, crushed
• 800g beef mince
• 2 tblsps plain flour
• 2 tblsps instant beef gravy powder
• 2 cups beef stock
• 2 tblsps tomato paste
• 1 tblsp balsamic vinegar
• 1 tblsp chopped fresh oregano
• 270g jar char-grilled capsicum, drained, chopped
Lightly oil six ovenproof dishes (1-cup capacity). Place on an oven tray.
To make filling, heat oil in a deep, large frying pan over a high heat. Add onion, carrot and garlic. Cook, stirring, until soft. Add beef mince. Cook, stirring, for 10 minutes.
Blend flour and gravy powder with ½ cup of the stock until smooth. Stir into pan with remaining stock, tomato paste and vinegar. Bring to a boil. Simmer, stirring occasionally, for about 5 minutes, or until thickened. Stir in remaining ingredients. Divide among prepared dishes.
Cut each pastry sheet into four squares. Place two squares at different angles over filling. Don’t trim edges. Brush with egg. Cut a small slit in top.
Cook in a hot oven (200°C) for about 15 to 20 minutes, or until golden. Serve.