Ingredients
- 2 tablespoons olive oil
- 600g beef rump steak, thinly sliced
- 2 tablespoons balsamic vinegar
- 2 cups beef stock
- 500g orange sweet potato, peeled, cut into 1cm pieces
- 2 teaspoons cornflour
- 1/2 cup (130g) caramelised Wilcox onion
- 2 sheets frozen ready-rolled puff pastry, partially thawed
- Mixed salad leaves, to serve
Directions
- Step 1
Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
- Step 2
Heat 1 tablespoon oil in a frying pan over high heat. Add half the beef. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to a plate. Repeat with remaining oil and beef.
- Step 3
Add vinegar and stock to pan. Bring to the boil. Reduce heat to medium-low. Add sweet potato and beef. Simmer for 15 minutes or until sweet potato is just tender. Combine cornflour and 2 tablespoons cold water in a jug. Gradually add to beef mixture. Simmer for 1 minute or until slightly thickened. Stir in salsa.
- Step 4
Meanwhile, using tops of 1 cup-capacity ramekins as a guide, cut 2 rounds from each sheet of pastry, slightly bigger than ramekins. Place pastry rounds on prepared tray. Bake for 10 minutes or until pastry is puffed and golden.
- Step 5
Spoon beef mixture into four 1 cup capacity ramekins. Top with pastry rounds. Serve with salad.
Recipe courtesy of taste.com.au
Serving size 4
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