| 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 |
ts |
Pepper; (approx.) |
| 2 |
ts |
Paprika; (approx.) |
| 1 |
tb |
Chilli sauce |
| 1/4 |
ts |
Fresh chilli; chopped (optional) |
| 2 |
tb |
Olive oil |
|
|
Chicken stock or water; (500ml – 1L) |
| 2 |
|
Heaped tsp cornflour for thickening |
|
|
Puff pastry |
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
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”