Ingredients
• 3 sheets frozen puff pastry, thawed
• 1 egg, lightly beaten
FILLING
• 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
Method
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Lightly oil six ovenproof dishes (1-cup capacity). Place on an oven tray.
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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.
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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.
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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.
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Cook in a hot oven (200°C) for about 15 to 20 minutes, or until golden. Serve.
