Ingredients

  • 2 tbs Olive Oil
  • 2 Onions peeled and finely diced
  • 2 cloves of garlic, peeled and chopped
  • 400g mince beef
  • Half a chorizo (150g) peeled and finely diced
  • 1 tin of chopped tomatoes (400g)
  • 200 mls strong chicken stock
  • 1.5 tsp smoked paprika
  • A tbs of honey
  • 4 tbs tomato chutney
  • Salt and Pepper
  • 2 x 320g Puff Pastry packets
  • 1 egg with a little milk
  • 200mls Sour cream
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Directions

  1. Put the olive oil in a pan with the onions and garlic.
  2. Cook for five minutes until the onions start to soften, then add the beef and chorizo.
  3. Turn the heat up and cook for five minutes or so until the beef has coloured a little.
  4. Add the tomatoes, chicken stock, 1 tsp of smoked paprika, honey and chutney, then season.
  5. Cook over a low heat for 30 to 40 minutes, stirring occasionally until it becomes thick and glossy.
  6. Cool and set aside (even better if you leave overnight – refrigerated).
  7. Roll the pastry out and cut into your desired size.
  8. They can be circles or squares (you have less wastage of pastry with squares).
  9. Brush the edge with a little beaten egg and place a tsp of the mixture in the middle.
  10. Fold and seal by crimping with your fingers.
  11. Allow to rest in the fridge for an hour or so.
  12. These can be eggwashed and baked for 25 minutes at 185 deg or deepfried in sunflower oil til golden.
  13. For the dip simply mix the sour cream with the remaining half tsp of smoked paprika.

 

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