When I flip through cookbooks looking for ideas, I tend to skip recipes which go with ostentatious pictures – little sampler-sized food on a gigantic-enough-to-hold-your-butt plate overloaded with excessive decorations. It might look pretty, but not any more appetizing! Most importantly, the tiny portion isn’t going anywhere to my stomach because I don’t think I can feel it! Yes, I can really eat, it doesn’t mean it has to be huge portion, but what I cook is in reasonable size that really fills my hunger.
When I looked at the picture of this beef recipe from Jamie Oliver’s cookbook “Ministry of Food”, I found it a little intimating. But then I gave it a try as I remember how achievable Jamie Oliver’s recipes have been! And it’s true. No fuss! No mess! And here you have a crowd pleasing dish.
Ingredients (serves 4 to 6):
1 medium onion
1 stick of celery
2 garlic cloves, minced
2 tablespoons olive oil
4 sprigs fresh rosemary, leaves picked and chopped
1 large egg, lightly beaten
500 g good quality minced beef
salt and pepper to taste
500 g puff pastry
Preheat oven to 350F.
Peel and chop the onion, carrot, celery and potato into one centimeter cubes.
Place all vegetables and rosemary leaves into a frying pan with olive oil. Fry and stir for about 8 minutes or until vegetables soften and color.
Put vegetables into large bowl to cool completely.
Add the minced beef to the bowl with salt and pepper and half the egg. Scrunch together.
Roll out pastry to size of small tea towel.
Place mince mix along one long side, in sausage shape.
Brush edges of pastry with egg and roll pastry to cover mince completely. Squeeze ends together.
Put onto baking tray, brush with remaining egg. Bake for an hour until golden. Slice and serve with gravy.