|1 kg||beef fillet|
|1/2 tsp||black pepper|
|1 tbsp||tomato paste|
|1||tomato — grated|
|store-bought puff pastry|
|1||egg — beaten|
Cut fillet into small sizeable pieces. Fry until golden brown.
Add onion and garlic and black pepper.
Add tomato paste, tomato and thyme.
Add water and simmer on low heat for 30 minutes. Remember fillet is softer than other cuts, so you might need to adjust cooking time accordingly.
Once pie filling has cooled down, roll some puff pastry. Generously fill an oven proof dish with the fillet filling. Cover it will puff pastry. Brush with egg wash and making a small opening on the top.
Bake at 160 degrees Celsius for 20 minutes or until puff pastry is golden brown.
Recipe by Black Garlic, follow along on Instagram for more recipes.