| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Consuming, Passions |
4 |
Servings |
INGREDIENTS
| 500 |
g |
Veal, diced |
| 100 |
g |
Onion, diced |
| 100 |
g |
Red capsicum, diced |
| 100 |
g |
Potatoes, diced |
| 1 |
pn |
Salt |
| 1/2 |
t |
Pepper, approx. |
| 2 |
t |
Paprika, approx. |
| 1 |
T |
Chilli sauce |
| 1/4 |
t |
Fresh chilli, chopped |
|
|
optional |
| 2 |
T |
Olive oil |
|
|
Chicken stock or water |
|
|
500ml – 1L |
| 2 |
|
Heaped tsp cornflour for |
|
|
thickening |
|
|
Puff pastry |
| 1 |
|
Fat, 0 Other Carbohydrates |
INSTRUCTIONS
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 - 1 1/2 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: 1/2 Grain(Starch); 3 1/2
Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Converted by MM_Buster v2.0n.
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