While they may sound a little fancy, these are effectively little crescent-shaped handmade pies. Made with puff pastry, the choice of fillings is entirely up to you. I used cubes of rump steak and green olives, along with the eat.art Argentinian Chimichurri spice mix, paying homage to the South American roots of this dish. Perfect for entertaining or your lunch box the next day.
1 roll puff pastry, thawed
300g rump steak, cut into small cubes (or mince, if you prefer)
1 tsp olive oil
3 tsp eat.art Argentinian Chimichurri spice mix
3 tbsp green olives, finely chopped
1 egg, beaten
Heat the oven to 180 degrees C. While it’s heating, place a frying pan on a medium high heat, add the olive oil and steak /mince. Fry until browned, then add the spice mix and green olives. Remove from the heat.
Roll out your puff pastry, and cut out circles 10cm in diameter. Place the meat mixture on one half of each circle, being careful not to pile it too high. Fold the other half of the pastry over each little meat circle, pressing closed with the tines of a fork. Brush the top of each half moon with the beaten egg, and top with a sprinkling of pecorino, if thats’ to taste.
Place on a baking tray and bake for about 15 minutes, until the pastry is risen and golden. Serve at room temperature or warm.
Written for eat.art by: Candice Breslar / Blogger
email@example.com / 082 699 3772 / http://www.agorgeouslife.co.za