Meat Pie

TOTAL TIME

30mins

Ingredients

250g ground beef

1 small onion (150g)

5g garlic (minced)

1 tbsp olive oil

1/4 tsp nutmeg

1/4 tsp paprika powder

1 tsp flour

2 tbsp Tomato sauces

2 tbsp Yakiniku Gluten Free Japanese BBQ Sauce

3 tbsp red wine

1/2 tsp salt

300g puff pastry

1 egg

Method

Finely chop the onion.
Heat olive oil in a frying pan over medium heat, then add the garlic. Once the garlic becomes fragrant, add the onion and sauté until it becomes translucent.
Add the ground beef and cook until it is fully browned. Stir in the nutmeg and paprika powder, and cook briefly. Then, add the flour and mix until the flour is no longer visible. Add the Tomato sauce, Yakiniku Gluten Free Japanese BBQ Sauce, red wine, and salt, and simmer until the mixture thickens. Remove from heat and let it cool slightly.
Thaw the puff pastry and cut it into squares. Roll out with a rolling pin until it is about 2 cm thick.
Preheat the oven to 200°C.Place the filling in the center of the puff pastry, fold it in half to create a triangle, and press the edges together with a fork to seal. Make 3–4 small cuts on the surface and brush with the beaten egg. Bake in a preheated oven at 200°C for 20–25 minutes.

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