Name: Pastry bags with mushrooms and steak
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 24 servings
Cuisine: Bake
Ingredients: 250 g flour; salt to taste; 250 g margarine; 250 g cottage cheese smooth; 30 ml butter; 1 onion medium, finely chopped; 300 g steak washed and drained, cut into small cubes; 4 brown mushrooms finely chopped; 3 peppadews sliced; 5 ml garlic and ginger paste; 10 ml coriander ground; 5 ml paprika; 10 ml barbecue spice; 100 ml fresh coriander finely chopped; mixed seeds sesame and poppy; eggs beaten

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Ingredients (16)

250 g	flour
	salt — to taste
250 g	margarine
250 g	cottage cheese — smooth

FILLING:

30 ml	butter
1	onion — medium, finely chopped
300 g	steak — washed and drained, cut into small cubes
4	brown mushrooms — finely chopped
3	peppadews — sliced
5 ml	garlic and ginger paste
10 ml	coriander — ground
5 ml	paprika
10 ml	barbecue spice
100 ml	fresh coriander — finely chopped
	mixed seeds — sesame and poppy
	eggs — beaten

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Method:

Pastry:
Sift flour and salt together. Cut margarine into small blocks and use fingers to rub margarine into flour until mixture resembles fine breadcrumbs.
Mix cottage cheese into flour mixture.
Turn out onto a floured surface and bring together until a smooth and well–blended dough is formed, taking care not to over–handle.
Wrap in cling wrap and chill for a few hours.
Roll dough out in one direction, then fold.
Roll and fold again a couple of times, allowing dough to rest in between.

Filling:
Melt butter and sauté onion.
Add meat and braise in pot for 12 – 15 minutes, tossing continuously.
Add a little water and cook for 2 – 5 minutes; add mushrooms and peppadews, and continue to cook for another 3 – 5 minutes.
Add all spices and cook till meat is soft.
Stir in coriander and set aside to cool.

Assembly:
Preheat oven to 200 °C. Roll out dough to 3 mm thickness and use a 7 cm diameter round cutter to cut out pastry rounds.
Moisten edges lightly with beaten egg and place some filling in the centre of each pastry round.
Pinch the pastry closed at the top, creating a bag; twist top to ensure it is sealed properly.
Brush with beaten egg and sprinkle with sesame and poppy seeds.
Bake for 20 minutes or until golden.
Serve with chutney.

Reprinted with permission of Shanaaz Parker.