|600 g||Beef rump steaks, cut into 2cm pieces (Main)|
|2||Onions, finely chopped|
|4||Bacon rashers, rind removed, cut into 2cm pieces (Main)|
|1 cup||Beef stock|
|2 Tbsp||Worcestershire sauce|
|1 to taste||Salt & freshly ground pepper|
|4 sheets||Puff pastry, approx 600g (Main)|
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- Preheat oven to 200C.
- Roll meat in flour. Heat oil in frying pan, add onion and rashers bacon (rind removed, cut into 2cm pieces) and cook for 2 to 3 minutes or until onion is soft. Remove from pan.
- Add meat to the pan and brown on all sides. Add onion, bacon, beef stock, Worcestershire sauce, salt and pepper to pan. Cook uncovered for 4 minutes, then cover and cook a further 20 minutes or until meat is tender. Cool. Refrigerate until cold.
- Cut pastry into 20cm circles. Divide meat among pastry rounds, putting mixture in the middle. Wet edges of pastry circles with water and fold pastry over filling, pressing to seal edges. Prick tops with a fork.
- Brush egg over pastries and bake for 30 minutes.