Jalapeño & Roast Capsicum Beef Pot Pies

SERVES 4 PREPARATION & COOKING 50 MINUTES

2 tablespoons olive oil 1 medium onion, finely

chopped 500g beef mince 12 garlic cloves, crushed ¼ cup fresh oregano leaves,

chopped ¾ cup roasted red capsicums,

drained, chopped ½ cup pickled jalapeños,

drained, coarsely chopped 2 tablespoons plain flour 1½ tablespoons tomato paste 1½ tablespoons

Worcestershire sauce 2 cups beef stock 2 teaspoons cumin seeds CREAM CHEESE PASTRY 60g cream cheese, chopped

1½ cups grated mozzarella 1 cup almond meal 1 teaspoon garlic powder 1 egg SMOKY HOT SAUCE 1 cup roasted red capsicum

in oil, drained 2 teaspoons Tabasco sauce 1 teaspoon smoked paprika

1. CREAM CHEESE PASTRY. Place cream cheese and mozzarella in a microwavesafe bowl. Microwave on high for 1 minute, stir, then microwave for a further 1 minute or until melted. Stir in almond, garlic powder and egg, then season. If dough gets too stringy to work with, microwave for a further 30 seconds. Cover and set aside.

2. Preheat oven to 200°C. Lightly grease four 1-cup ovenproof dishes. Place dishes on an oven tray.

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

4. Add capsicum, jalapeños and flour, stirring for 1 minute. Add tomato paste, sauce and stock. Cook, stirring occasionally, for 5 minutes or until thickened. Season, then spoon into prepared 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, pressing edges with a fork. Sprinkle tops with cumin seeds. Bake for 15 minutes or until pastry is golden and crisp.

6. SMOKY HOT SAUCE. Process all ingredients until smooth. Season to taste.

7. Serve pies with smoky hot sauce.