Michy’s Meat Parcels

By Danibond

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homemade sausage rolls

Pork & Pears

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.