Ingredients
1 sheet puff pastry, cut into 10cm roundsSteak filling
½ onion, sliced
1 Tbsp olive oil
1 clove garlic, crushed
250 gm Green Meadows Rump Steak cut into strips
2 Portobello mushrooms, sliced
1 tsp Dijon mustard
12 cherry tomatoes
Topping
1 cup cooked potatoes
3 Tbsp olive oil
3 Tbsp low fat milk
1 Tbsp grated Parmesan
Pinch white pepper and salt
1 egg beaten for egg wash
Method:
Pre heat oven to 180°C.
Heat a heavy-based fry pan. Add oil then sauté onions and garlic and stir-fry for 2 minutes.
Add beef strips, mushrooms, and mustard and cook for 2-3 minutes, then add the cherry tomatoes, season and combine.
Mash potatoes with olive oil, milk and ½ of the grated Parmesan.
Pile steak mixture into the centre of pastry disk, and pipe potato mixture on top with the other ½ of Parmesan.
Finally brush the whisked egg over the outside of the pastry (egg wash).
Pop in the oven and bake on 180 for 10 minutes, or until golden.
Serve with a green salad on the side.
