Beef lolipop pies
|1/2||onion — finely chopped|
|400 g||sirloin steaks — fat removed, and cubed|
|200 g||streaky bacon — finely chopped|
|12||mushrooms — finely chopped|
|2||carrots — finely chopped|
|2 tbsp||olive oil|
|1 tsp||fresh garlic — finely chopped|
|1 tsp||dried thyme|
|1 tbsp||tomato paste|
|2||beef stock cubes|
|2 1/2 cup||red wine|
|1 1/2 cup||water|
|salt and black pepper|
|400 g||puff pastry|
|2 tbsp||poppy seeds|
|chutney — to serve|
Soak the lollipop sticks in cold water for about half an hour so that they don’t burn when placed in the oven.
Gently sauté the onion, steak, bacon, mushrooms and carrots in the oil in a pot until they start to soften.
Stir in the garlic, thyme, tomato paste, stock cubes, red wine and ½ cup of the water. Season with salt and pepper.
Gently simmer for about 30 minutes. If the mixture becomes dry, add another ½ cup of water.
Preheat the oven to 170°C.
Roll out the puff pastry and cut out 24 circles using a 7cm cookie cutter.
Place a lollipop stick onto half of the circles.
Place 1‒2 teaspoons of the meat mixture into the centre of the circles with sticks.
Place the balance of the pastry circles on top of the meat mixture, and, using a fork, seal all around, making especially sure that the pastry is well sealed around the lollipop stick.
Place the lollipop pies on a greased baking sheet, brush with the whisked egg and scatter over the poppy seeds. Prick the pastry with a fork and bake in the oven for about 20 minutes or until the puff pastry has turned golden.
Remove and serve with chutney (optional).
This recipe is an extract from All Sorts of Tapas by Chantal Lascaris. Published in 2021 by Struik Lifestyle an imprint of Penguin Random House South Africa (Pty) Ltd. Photographer: Donna Lewis.