Full ingredients list:
- 2 tablespoons olive oil
- 750g chuck steak, trimmed, cut into 3cm cubes
- 1/4 cup plain flour
- 1 brown onion, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chilli flakes
- 8 sheets fat-reduced frozen puff pastry
- 3 hard-boiled eggs, roughly chopped
- 8 pitted green olives
- olive oil spray
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Heat 1 teaspoon oil in a heavy-based casserole dish over medium heat. Lightly flour beef, add a quarter of the beef to casserole dish and cook for 6 minutes or until well browned. Transfer to a large plate. Cook remaining beef, adding more oil. Transfer to plate.
Step 2 Add onion to casserole dish and cook, stirring occasionally, for 3 minutes or until softened. Stir in cumin, coriander and chilli flakes and cook for 1 minute. Return beef to casserole dish with 1 1/2 cups of water and combine well. Bring to the boil. Cover dish and cook in oven for 1 hour or until beef is very tender and a thick sauce has formed. Cool.
Step 3 Preheat oven to 200°C. Line two large trays with baking paper. Cut pastry sheets into 8x18cm rounds. Spoon cold beef onto one half of pastry, leaving a 1.5cm border along edge. Top with chopped egg and 1 olive. Brush border of pastry with water, fold remaining half over filling and seal edge or crimp with a fork.
Step 4 Place onto prepared tray. Spray with oil. Bake for 20-25 minutes or until golden brown.
About this recipe
First published: November 2008