Quick & Easy


4 Item



1.Preheat oven to 220°C (200°C fan-forced). Oil oven trays.
2.Cut 12 x 12cm (5 inch) rounds from pastry; cut 10cm (4 inch) rounds from centre of eight of the rounds, discard smaller rounds. Place full rounds on trays; brush edges with a little egg. Top each round with one pastry ring; brush with a little more egg. Top with remaining pastry rings; brush with a little more egg. Prick bases with fork; bake about 15 minutes or until browned. Press centres flat with the back of a spoon.
3.Meanwhile, heat oil in large frying pan, add beef; cook, stirring, until browned. Add flour; cook,stirring, 2 minutes. Stir in brandy, sauce, stock and cream; bring to the boil, stirring. Simmer, uncovered,about 10 minutes or until thickened. Remove from heat; stir in half the parsley, season to taste.
4.Divide beef mixture between pastry cases; serve sprinkled with remaining parsley.

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