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
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.
Yields
4 servings