Serves: 8

Ingredients

  • 445g packet Carême Sour Cream Shortcrust Pastry, defrosted
  • 80g raisins
  • 350g beef mince
  • 1 brown onion finely diced
  • 3 cloves garlic finely sliced
  • 1 red chili sliced
  • 1 teaspoon each of smoky paprika, cumin and all spice
  • 100g black olives, stone removed and chopped
  • ½ cup chopped flat leaf parsley
  • 2 hard boiled eggs chopped
  • 1 egg beaten

Method

  1. Lightly dust the work surface and both sides of pastry with flour. Roll the sheet out a little further so the short side is increased to 30cm.
  2. Cut the rectangle in half lengthways then cut each rectangle into 4 pieces to give you 8 in total.
  3. Pop these on a baking tray lined with baking paper and place in the fridge while you prepared the filling.
  4. Soak the raisins in a cup of boiling water, just enough to cover.
  5. Preheat a large sauté /fry pan over high heat. Once hot add the beef mince, together with a teaspoon of salt, sauté for about 5 minutes until browned and slightly crispy around the edges. Depending on how lean the beef is you may need to add a splash of olive oil to the pan. Remove beef mince from pan and place in a bowl.
  6. Put the pan back on the heat, turn heat down to low and add the onion and garlic, add more olive oil if needed. Gently sauté for about 10 minutes, then add the chilli and spices, continue to cook for a further minute.
  7. Add the meat back to the pan together with the raisins (drained of water) and olives, cook for a further 5 minutes, check for seasoning. Remove from heat and transfer to a bowl, add the chopped egg and parsley, leave to cool.
  8. Preheat oven to 200c fan-forced (220c non-fan). Brush the edges of each piece of pastry with beaten egg, place about a dessert spoonful of the meat mixture in the middle of the square, fold over the pastry to form a rectangle, seal the edges together, either crimp it or use a fork.
  9. Place on a baking tray lined with baking paper, brush the tops of each one with beaten egg and pop in the oven to bake for 10 minutes then reduced temperature to 180c fan-forced (200c non-fan) and continue to bake for a further 25 minutes.
  10. Serve with your favourite fruit chutney.
  11. Tip: Suitable for freezing before baking.
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