Yield: 4 servings
|500 grams||Veal; diced|
|100 grams||Onion; diced|
|100 grams||Red capsicum; diced|
|100 grams||Potatoes; diced|
|½ teaspoon||Pepper; (approx.)|
|2 teaspoons||Paprika; (approx.)|
|1 tablespoon||Chilli sauce|
|¼ teaspoon||Fresh chilli; chopped (optional)|
|2 tablespoons||Olive oil|
|\N \N||Chicken stock or water; (500ml - 1L)|
|2 \N||Heaped tsp cornflour for thickening|
|\N \N||Puff pastry|
Heat the oil and add the chopped chilli. Sweat the onion, capsicum and potato.
Take out of the pan and reserve.
Heat a little more oil in the pan and seal the diced veal. (Do not overcook)
Add the paprika, chilli sauce, some stock or water and return the vegetables to the pan.
Bring to the boil. Mix cornflour with 1 tbsp water and stir into meat mixture.
Cook for 2 minutes to thicken.
Adjust the seasoning to taste.
Cook for 1 - 1½ hours.
TO MAKE PASTRY LIDS:
Place squares of puff pastry onto baking tray covered with non-stick baking paper.
Bake at 180c for 5 or 6 minutes until golden and puffed up.
NOTE - If preparing for a pie, thicken a little more so it will hold in the pie.
For pasta or rice accompaniment, use a pouring/napping consistency.
Converted by MC_Buster.
Per serving: 272 Calories (kcal); 15g Total Fat; (51% calories from fat); 25g Protein; 7g Carbohydrate; 102mg Cholesterol; 138mg Sodium Food Exchanges: ½ Grain(Starch); 3 ½ Lean Meat; ½ Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.