250g flour
Salt to taste
250g margarine
250g smooth cottage cheese
Filling
30ml butter
1 medium onion, finely chopped
300g steak, washed and drained, cut into small cubes
4 large brown mushrooms
3 pepper dew’s, finely chopped
5ml ginger garlic paste
10ml ground coriander
5ml paprika
10ml barbeque spice
100ml finely chopped coriander leaves
Topping:
Sesame and poppy seeds
Beaten egg
Pastry:
Sift flour and salt together. Cut margarine into small blocks and using fingers, rub margarine into flour until mixture resembles fine breadcrumbs. Mix cottage cheese into flour mixture. Turn out onto blended dough is formed, taking care not to over – handle. Wrap in plastic and chill for a few hours.
Roll dough out in one direction, then fold. Roll and fold again a couple of times, allowing dough to rest in between.
Filling:
Melt butter and sauté onion. Add meat and braise in pot for 12 – 15 minutes, tossing continuously. Add a little water cook for 2-5 minutes, adds mushrooms and pepper dews, continue to cook for another 3-5 minutes. Add all spices and cook till meat is soft. Stir in coriander and set aside to cool.
To assemble:
Preheat oven to 200C. roll out dough to 3cm thickness and using a 7cm diameter round cutter, cut out pastry rounds. Moisten edges lightly with beaten egg and place some filling in centre of each pastry round. Pinch the pastry closed at the top, creating a bag, twist top to ensure it is sealed properly. Brush with beaten egg and sprinkle with sesame and poppy seeds. Bake for 20 minutes or until golden.
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