Beef and Guinness Pastries

• makes 48

• Preparation time: 20

• Cooking time: 15

Ingredients

4 dozen small vol-au-vent cases or 2 sheets frozen puff pastry
450g tub bought mashed potato, optional
paprika and chopped fresh chives, to garnish

Filling

2 teaspoons olive oil
1 small brown onion, finely chopped
500g beef mince
2 tablespoons tomato paste
2 tablespoons gravy powder
1 cup frozen mixed vegetables
375ml can Guinness beer
Salt and pepper, to taste

Method

To make filling

Heat oil in a large frying pan. Add onion, cook, stirring until soft. Add mince. Cook, stirring, until browned all over. Add tomato paste, gravy powder, vegetables and Guinness. Stir until boiling, then simmer, uncovered, for about 10 minutes or until mixture is thick and most of the liquid has been absorbed. Season with salt and pepper. Transfer filling to a bowl to cool.

This filling is enough to make four turnovers using two sheets of puff pastry or fill four dozen vol-au-vent cases.

To make vol-au-vent pastries

1. Arrange cases on oven trays.

2. Spoon 1 teaspoon of filling into each vol-au-vent case .

3. Spoon mashed potato into a medium snap-lock bag, Squeeze potato into a corner, twist bag and snip the tip. Pipe 2cm circles of mashed potato onto each vol-au-vent. Sprinkle tops with paprika.

4. Cook in a hot oven (200C) for 15 minutes or until golden brown.

5. Serve pastries sprinkled with chives.

Notes