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Ingredients

Cream cheese pastry

  • ½ cup (125ml) cream cheese or sour cream

  • 200g butter

  • 250g flour

  • 1 pinch salt

Vegetarian filling

  • 1 glug olive oil

  • 1 onion, finely chopped

  • 1 clove garlic, crushed

  • 1 red pepper, finely diced

  • 125g button mushrooms, sliced

  • Salt and milled pepper

  • 1 handful fresh parsley

  • 1 disc feta cheese, crumbled

Meat filling

  • 1 glug olive oil

  • 1 onion, finely chopped

  • 350g lean beef mince

  • 1 clove garlic, crushed

  • 1 green pepper, finely diced

  • 2 tsp (10ml) ground cumin

  • 1 Tbsp (15ml) ground coriander

  • ½ cup (125ml) beef stock

  • Salt and milled pepper

  • Handful fresh coriander, chopped

Method

Cream cheese pastry

  1. Blitz ingredients together in a food processor and rest for 20 minutes.

  2. Roll out onto a lightly floured surface and set.

  3. Proceed as directed for each filling.

Vegetarian filling

  1. Heat oil in a pan and fry onion until translucent.

  2. Add garlic and pepper and fry for a few minutes.

  3. Add mushrooms and fry until soft.

  4. Season to taste.

  5. Remove from heat and cool. Stir in herbs and feta.

  6. Place filling on one half of each pastry disc (take care not to overfill), fold to create a half-moon and seal with the tines of a fork.

  7. Bake in a preheated 180°C oven for 20 minutes.

Meat filling

  1. Heat oil and fry onion until translucent.

  2. Add mince and fry until lightly browned, breaking up the meat as you go.

  3. Add garlic, pepper and spices and fry for a few minutes.

  4. Stir in stock, cover and simmer for 20 minutes or until liquid has reduced.

  5. Season well.

  6. Remove from heat and stir in coriander. Cool.

  7. Place filling on one half of each pastry disc (take care not to overfill), fold to create a half-moon and seal with the tines of a fork.

  8. Bake in preheated 180°C oven for 20 minutes.

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