- 4 Servings
- Capable cooks
These hearty beef pies with a crunchy puff pastry lid are a budget-friendly and nutritious mid-week dinner idea – the kids in particular, will love them.
Ingredients
- 2 tablespoons olive oil
- 600g beef rump steak, thinly sliced
- 2 tablespoons balsamic vinegar
- 2 cups Massel beef stock
- 500g orange sweet potato, peeled, cut into 1cm pieces
- 2 teaspoons cornflour
- 1/2 cup (130g) caramelised onion and rosemary antipasto salsa (we used Always Fresh brand)
- 2 sheets frozen ready-rolled puff pastry, partially thawed
- Mixed salad leaves, to serve
Method
- Step 1Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
- Step 2Heat 1 tablespoon oil in a frying pan over high heat. Add half the beef. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to a plate. Repeat with remaining oil and beef.
- Step 3Add vinegar and stock to pan. Bring to the boil. Reduce heat to medium-low. Add sweet potato and beef. Simmer for 15 minutes or until sweet potato is just tender. Combine cornflour and 2 tablespoons cold water in a jug. Gradually add to beef mixture. Simmer for 1 minute or until slightly thickened. Stir in salsa.
- Step 4Meanwhile, using tops of 1 cup-capacity ramekins as a guide, cut 2 rounds from each sheet of pastry, slightly bigger than ramekins. Place pastry rounds on prepared tray. Bake for 10 minutes or until pastry is puffed and golden.
- Step 5Spoon beef mixture into four 1 cup capacity ramekins. Top with pastry rounds. Serve with salad.
- Low carb
- Lower gi
Nutrition
2578 kj
Energy
30.4g
Fat Total
12.2g
Saturated Fat
3.7g
Fibre
40g
Protein
100mg
Cholesterol
1183mg
Sodium
43.4g
Carbs (total)
All nutrition values are per serve
- Author: Kirrily La Rosa
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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