Michy’s Meat Parcels
By Danibond

Ingredients
- 1½ sheets of defrosted puff pastry
- 4 medium sized chuck steaks/beef braising steaks
- lean
- Olive oil
- Paprika
- 2 cloves of garlic
- finely chopped
- 2 carrots
- peeled and finely chopped
- 1 onion
- very finely chopped
- 2 sticks of celery
- finely chopped
- Cinnamon
- 1 pt of meat or veg stock
- Honey
- 1 egg
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Cut the steak into very small cubes, approx 1-1.5cm. Place in a deep frying pan which has hot olive oil in it.
Step 2
Sprinkle the meat generously with paprika. Sprinkle over the garlic. Move around the pan until the meat is sealed. Remove the meat with a slotted spoon, as to leave the oil in the pan.
Step 3
Add the onion, carrots and celery to the pan, cover and allow to soften, not brown.
Step 4
Add the meat back into the pan and mix well. Sprinkle over some cinnamon and stir.
Step 5
Cover with stock and squeeze in a generous amount of honey. Stir and leave covered on the hob, simmering for 1½ hours.
Step 6
When cooked seperate meat mixture and gravy with a seive. Leave meat to cool and put the gravy aside for later.
Step 7
Roll a sheet of pastry out thinly, but not too thin. Cut into ¼’s. Place about 2-3 dessert spoons of the meat mixture in the centre of one of the ¼’s of pastry, and gather up the corners and pinch together to form parcels. Do this until you’ve used up all the meat. It should make 6 parcels.
Step 8
Place on a baking tray and brush each parcel with beaten egg. Cook for 20-30 mins in an oven preheated to 180°C.
Step 9
Warm up gravy and serve with roast potatoes and vegetables.
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