JALAPENO & ROAST CAPSICUM BEEF POT PIES

SERVES 4 PREP + COOK 50 MINS

2 tbsp extra-virgin olive oil 1 medium onion (150g), chopped finely 500g beef mince 12 cloves garlic, crushed ¼ cup chopped fresh oregano leaves ¾ cup (180g) roasted red capsicums, drained, chopped ½ cup (60g) pickled jalapenos, drained, chopped coarsely 2 tbsp plain flour 1½ tbsp tomato paste 1½ tbsp Worcestershire sauce 2 cups (500ml) beef stock 2 tsp cumin seeds CREAM CHEESE PASTRY 60g cream cheese, chopped 1½ cups (150g) grated mozzarella 1 cup (120g) almond meal 1 tsp garlic powder 1 egg SMOKY HOT SAUCE 1 cup (240g) roasted red capsicum in oil, drained 2 tsp Tabasco sauce 1 tsp smoked paprika

1 CREAM CHEESE PASTRY Place cream cheese and mozzarella in a microwave-safe bowl. Microwave on High (100%) 1 min, stir, microwave for a further 1 min or until melted. Stir in almond meal, garlic powder and egg. Season to taste. If dough gets too stringy to work with, microwave for a further 30 secs. Cover.

2 Preheat oven to 200°C/180°C fan. Lightly grease four 1-cup (250ml) ovenproof dishes. Place dishes on an oven tray.

3 Heat oil in a large saucepan over high heat. Cook onion, beef, garlic and oregano 10 mins, stirring constantly, breaking up any lumps with a wooden spoon, until browned.

4 Add capsicum, jalapenos and flour. Cook, stirring, 1 min. Add tomato paste, Worcestershire sauce and stock. Cook, stirring occasionally, 5 mins or until thickened. Season to taste. Spoon into dishes.

5 Roll cream cheese pastry between sheets of baking paper to 5mm thick. Cut out four 11cm rounds. Place rounds on top of pies, press edges with a fork. Sprinkle tops with cumin seeds. Bake 15 mins or until pastry is golden and crisp. 6 SMOKY HOT SAUCE Process all ingredients until smooth. Season to taste.

7 Serve pies with the smoky hot sauce. 43