Beef turnovers

Ingredients

• 6 sheets puff pastry (roughly 22 x 22 cm)
• 400g chuck steak or gravy beef
• 1 bay leaf
• 1 clove of garlic
• 1 onion
• 1 tablespoon oil
• 1 egg
• salt and pepper

Instructions

1. Place the beef in a medium saucepan, add the bay leaf, garlic, one half of the onion and pepper, cover with water. Bring to a boil, reduce the heat and simmer for 30 minutes or until beef is cooked through. Skim impurities that may surface.
2. Meanwhile finely chop the other half of the onion.
3. Strain the beef over a bowl and preserve the liquid.
4. Remove the beef, cut in chunks and process in a food processor until finely chopped.
5. Heat oil in a frying pan, add chopped onion and fry until translucent. Add the beef and fry for 2 minutes. Add a cup of preserved stock and simmer for couple minutes until most of the liquid gets absorbed/evaporates. Remove from the heat and season well.
6. Preheat the oven to 200 degrees Celsius. Line a baking tray with baking paper.
7. Cut each puff pastry square in 9 smaller squares. Place a teaspoon of beef mixture in the middle of the square, fold over to create a triangle and push the edges closed. Repeat with the rest of the pastry.
8. Transfer turnovers on to the baking tray. Lightly brush each pastry with a whisked egg. Bake for 15 to 20 minutes until golden brown.

Notes