Denise says:

  • This is a really fun main course for the Purim Seudah – a creative twist on the traditional cookies.
  • If you can, make the beef filling a day in advance so that the meat has a chance to really absorb the flavours. Serve with my BBQ sauce (recipe below).
  • Chef Tip:  Don’t forget the matzah meal! When you leave the beef mince to marinade, the matzah meal soaks up the natural juices from the meat and ensures that when you bake it, the pastry base does not go soggy.
  • Preparation: 25 minutes
  • Cooking Time: 40 minutes
  • Serves:  5-6 people

Ingredients:

  • 375g ready rolled puff pastry
  • ~
  • Filling:
  • 750g minced beef
  • 1 onion – peeled and finely chopped
  • 2 tablespoons BBQ sauce
  • 1 tablespoon paprika / smoked paprika
  • 2 teaspoons dried cumin
  • 3 cloves garlic – peeled and minced
  • 1 tablespoon dried coriander
  • 1 egg – lightly beaten
  • 3 tablespoons medium matzah meal
  • Salt and freshly ground black pepper
  • ~
  • Topping:
  • 2 egg yolks – to glaze pastry
  • 2 tablespoons poppy seeds
  • 2 tablespoons sesame seeds
  • My BBQ Sauce
  • 3 cloves of garlic – peeled and chopped
  • 2 tablespoons red wine vinegar
  • 3 tablespoons brown sugar
  • 60g honey
  • 150g Tomato Ketchup
  • 60ml soy sauce
  • 60ml sesame oil
  • 2 tablespoons sweet chilli sauce

Method

  1. Combine the filling ingredients together. Set aside.
  2. Roll out the pastry. Cut out a circular template using the lid of a frying pan with 30cm diameter.
  3. Place the filling in the centre of your pastry leaving a 2 cm border and seal in a triangular shape by pinching the corners together to hide the mixture. Make sure you pinch the pastry well so that the mixture does not leak out!
  4. Glaze the pastry with beaten egg yolk, and sprinkle with poppy seeds and sesame seeds.
  5. Bake for 35 to 40 minutes until golden.
  6. For the BBQ sauce, combine all the ingredients together and gently heat just before serving.