Beef Pies (pastelitos de Carne)
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Heat oil in a frying pan over medium heat, add capsicum and cook for 3 minutes or until softened. Add beef, cumin, cinnamon, oregano and allspice, and cook for 5 minutes or until beef is browned. Add passata, 125 ml (½ cup) stock and sultanas, and cook for 5 minutes or until liquid is almost absorbed.Combine remaining 60 ml (¼ cup) stock with cornflour and add to beef mixture. Cook over medium heat for 2 minutes or until mixture is thickened. Stir in olives and ½ tsp salt. Remove from heat and cool.
To make syrup, place 80 ml ( cup) water and sugar in a saucepan over low heat, and cook, stirring, for 3 minutes or until sugar is dissolved. Bring to the boil and cook for a further 5 minutes or until thickened. Remove from heat and cool.
Preheat oven to 200°C. Place pastry on a lightly floured work surface, then, using a 9 cm-round biscuit cutter, cut out 32 rounds. Place 2 tbsp filling in the centre of half the rounds, brush edges with water and top with remaining pastry rounds. Press edges together to seal. Place pies on a greased oven tray.
Whisk together egg yolks and 2 tsp water in a small bowl. Brush pies with egg wash and bake for 15 minutes or until light golden. Remove and brush with sugar syrup, then return to the oven and bake for a further 2 minutes or until golden brown. Cool pies slightly, then serve.
INGREDIENTES
1 tbsp olive oil
1 green capsicum, finely chopped
500 g minced beef
2 tsp ground cumin
2 tsp ground cinnamon
2 tsp dried oregano
½ tsp allspice
125 ml (½ cup) passata (sieved puréed tomatoes)
185 ml (¾ cup) beef stock
40 g (¼ cup) sultanas
2 tsp cornflour
12 green olives, pitted, chopped
75 g (⅓ cup) caster sugar
6 sheets frozen puff pastry, thawed
2 egg yolks
Adicionado por: Natália Martins
Consultada: 1943 X