PEPPER STEAK PIES

Ingredients

• 2 large sheets pre-rolled puff pastry

• 500g rump steak, cut into 1cm cubes
• 1 Tblsp butter
• 1 green Chilli, finely chopped
• 2 tsp garlic pasta
• 1 tsp crushed black pepper
• Salt to taste
• 2 cups water
• ½ cup sago
• Egg, lightly beaten, to glaze
• Poppy seeds, to sprinkle
• 18 mini foil packs

Method
Braise green Chilli and garlic in butter
Add meat, pepper and salt, and cook until meat is tender.
Boil sago in water until clear and glossy and add to cooked meat.
Using a round cutter, the same diameter as mini foil pack, cut 18 rounds from
each pastry sheet.
Line each foil pack with one pastry round.
Spoon filling over base and cover with another pastry round. Press edges to seal.
Brush with egg and sprinkle with poppy seeds.
Bake at 200 degrees for 20-30 minutes or until golden brown.

Makes 18