Slow cooked Beef Rolls
Ingredients
- 200 g butter Puff Pastry
- 400 g slow cooked beef stew cold
- ½ tbsp. red curry paste
- 50 g fresh parsley chopped
- 1 egg yolk beaten with 1 tbsp milk
- 2 tbsp. mixed seeds
- Salt and pepper
Method
- Preheat the oven to 180C
- Roll out one sheet of puff pastry and cut in 30cm by 15 cm. Brush the pastry with some egg wash.
- In a bowl, place the stew with the parsley and red curry paste. Mix with your hands to combine thoroughly. Check the seasoning.
- Place the mixture on the puff pastry approximately 1cm from the edge. Fold the pastry over the beef mixture and seal.
- Place on a parchment lined tray. Brush the tops with the remaining egg wash and sprinkle with mixed seeds.
- Place in a preheated oven and bake for 30- 40 minutes or until the pastry is golden and mixture is piping hot.
- Serve the rolls warm or at room temperature for best results as a pick me up or with some mash potato , and salad leaves for an evening dinner.
