{"id":510,"date":"2021-09-03T11:13:28","date_gmt":"2021-09-03T10:13:28","guid":{"rendered":"https:\/\/pastry-world.com\/?p=510"},"modified":"2021-09-03T11:13:29","modified_gmt":"2021-09-03T10:13:29","slug":"steak-and-mash-pastry","status":"publish","type":"post","link":"https:\/\/pastry-world.com\/?p=510","title":{"rendered":"Steak and Mash Pastry"},"content":{"rendered":"

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Steak and Mash Pastry<\/h1>
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Cook with Anisa<\/u><\/strong><\/p>\n

These filling pastries are the perfect snack alongside a lovely meal<\/strong><\/p>\n<\/div>\n<\/div><\/section><\/p><\/div>

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Ingredients<\/strong><\/p>\n

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  • 500g beef or lamb boneless cut into chunks<\/li>\n
  • 3-4 potatoes boiled and make mash<\/li>\n
  • Pastry world Puff Pastry 5\u201d Squares<\/li>\n
  • 1 tbls oil<\/li>\n
  • 1 chopped onion<\/li>\n
  • 2 tbls red pepper chopped<\/li>\n
  • 1 tbls Jalape\u00f1o cut into small pieces<\/li>\n
  • 2 tbls tomato sauce<\/li>\n
  • 1 tbls mustard sauce<\/li>\n
  • 1 tsp Worcester sauce<\/li>\n
  • 1 tsp lemon pepper<\/li>\n
  • 1 tsp black pepper<\/li>\n
  • 1 tbls red chilli powder<\/li>\n
  • 1 tbls sesame seeds<\/li>\n
  • Corriander for garnishing<\/li>\n
  • Juice from 1 lemon<\/li>\n
  • 2 eggs beaten<\/li>\n
  • Salt taste<\/li>\n
  • 1 tbls garlic\/red chilli paste<\/li>\n
  • 3~4 tbls gravy granules<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div><\/section><\/div>

    Method<\/strong><\/p>\n

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    1. In a heated pot, add in your oil and chopped onions, beef and garlic and fresh chilli paste, lemon juice, lemon pepper, salt, Worcester sauce and red chilli powder<\/li>\n
    2. Stir and cover on medium heat for about 15 minutes. There should be a little moisture left<\/li>\n
    3. Pour in 1 \u00bd cups of water and stir. Simmer on low to medium heat for about 10 minutes to leave it tender<\/li>\n
    4. Add the gravy granules into your meat mixture to thicken the mix<\/li>\n
    5. Once the beef is tender, shred the pieces and add in the remaining ingredients: mustard, tomato sauce, chopped jalapenos, chopped red pepper and ground pepper<\/li>\n
    6. Gently heat the mix through<\/li>\n
    7. Sprinkle the coriander over the mixture and stir in<\/li>\n
    8. Separate your pastry squares and leave out for roughly 10 minutes to defrost<\/li>\n
    9. To fill the squares into triangle shapes, spoon a heaped tsp of mash and spread over one diagonal half of the puff square. Top with a heaped tsp of the cooled steak mix (make sure you are leaving an empty border<\/li>\n
    10. Spread a flour paste around the edges of the square fold the square over to form the triangle<\/li>\n
    11. Gently seal the sides with your finger and use a knife or fork to cut some slits over the top of the pastry<\/li>\n
    12. Brush with an egg wash and sprinkle over some poppy or sesame seeds<\/li>\n
    13. Bake in an oven that has been preheated at 200\u00b0C but cook the pastry at 180\u00b0C<\/li>\n<\/ol>\n<\/div><\/section><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":511,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-510","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorised"],"_links":{"self":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts\/510","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=510"}],"version-history":[{"count":1,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts\/510\/revisions"}],"predecessor-version":[{"id":512,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts\/510\/revisions\/512"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/media\/511"}],"wp:attachment":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=510"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=510"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}