Watch Paul Flynn's Food Truck Favourites on Wednesday at 8pm on RTÉ One.
Ingredients
Serves 8
- 2 tbs of olive oil.
- 2 onions peeled and finely diced.
- 2 cloves of garlic, peeled and chopped.
- 400g mince beef
- Half a chorizo (150g) peeled and finely diced.
- 1 tin of chopped tomatoes (400g)
- 200 mls strong chicken stock
- 1.5 tsp smoked paprika
- A tbs of honey.
- 4 tbs tomato chutney
- Salt and pepper
- 2x320g puff pastry packets
- 1 egg beaten with a little milk
- 200mls sour cream
Method
- Put the olive oil in a pan with the onions and garlic.
- Cook for five minutes until the onions start to soften, then add the beef and chorizo.
- Turn the heat up and cook for five minutes or so until the beef has coloured a little.
- Add the tomatoes, chicken stock, 1 tsp of smoked paprika, honey and chutney, then season.
- Cook over a low heat for 30 to 40 minutes, stirring occasionally until it becomes thick and glossy.
- Cool and set aside (even better if you leave overnight – refrigerated).
- Roll the pastry out and cut into your desired size.
- They can be circles or squares (you have less wastage of pastry with squares).
- Brush the edge with a little beaten egg and place a tsp of the mixture in the middle.
- Fold and seal by crimping with your fingers.
- Allow to rest in the fridge for an hour or so.
- These can be eggwashed and baked for 25 minutes at 185 deg or deepfried in sunflower oil til golden.
- For the dip simply mix the sour cream with the remaining half tsp of smoked paprika.
