• 1 onion
• 2 stalks celery
• ½ red capsicum
• 4 cloves minced garlic
• 400 g beef mince
• 1 chorizo sausage
• 1 ½ tsp ground cumin1 ½ tsp ground coriander
• 2 tsp smoked paprika
• Fresh coriander
• 2 tsp cornflour
• Shortcrust pastry sheets (4)
• 1 beaten egg

Heat the olive oil in a large pan and cook the chopped vegetables for 2 mins until they are starting to colour. Add in the meat and spices and brown until completely cooked through. Remove from the heat and stir in the cornflour and fresh chopped coriander. Cover and cool for 30 minutes.

Preheat the oven to 200 C. Divide the meat mixture between the pastry sheets, fold over to enclose the filling in a half moon shape pinching the edges to seal. Place on a tray and brush with the egg wash and sprinkle with sea salt. Bake for 25-30 minutes until golden.

Take care and happy stitching

Rachel

Annie’s CQS