Beef lollipop pies

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Ingredients

12 lollipop sticks
½ onion, finely chopped
400 g sirloin steak, fat removed, and cubed
1 x 200 g packet streaky bacon, finely choppe
12 mushrooms, finely chopped
2 carrots, finely chopped
2 T olive oil
1 t garlic, finely chopped
1 t dried thyme
1 T tomato paste
2 beef stock cubes
2½ cups red wine
1½ cups water
salt and pepper to taste
1 x 400 g packet ready rolled puff pastry
2 T poppy seeds
chutney to serve (optional)
Ingredients aren't specified.
Ingredients aren't specified.

Cooking Instructions

1. Soak the lollipop sticks in cold water for about half an hour so that they don’t burn when placed in the oven.

2. Gently sauté the onion, steak, bacon, mushrooms and carrots in the oil in a pot until they start to soften.

3. Stir in the garlic, thyme, tomato paste, stock cubes, red wine and ½ cup of the water. Season with salt and pepper.

4. Gently simmer for about 30 minutes. If the mixture becomes dry, add another ½ cup of water.

5. Preheat the oven to 170°C.

6. Roll out the puff pastry and cut out 24 circles using a 7cm cookie cutter.

7. Place a lollipop stick onto half of the circles.

8. Place 1‒2 teaspoons of the meat mixture into the centre of the circles with sticks.

9. Place the balance of the pastry circles on top of the meat mixture, and, using a fork, seal all around, making especially sure that the pastry is well sealed around the lollipop stick.

10. Place the lollipop pies on a greased baking sheet, brush with the whisked egg and scatter over the poppy seeds. Prick the pastry with a fork and bake in the oven for about 20 minutes or until the puff pastry has turned golden.

11. Remove and serve with chutney (optional).

Cook's note: Ditch the knife and fork! You don’t need them when you bite into these tasty pies on a stick. These fun and funky lollipop pies take traditional beef pies from tedious to terrific. They’re easy and fun to make and are stuffed with saucy sirloin steak. Now, sirloin might not be the first food that comes to mind when putting together a pie, but it is an excellent source of high-quality protein and essential amino acids. These pies are a cinch to make and serve to carnivores and, best of all, they make a great display too.

This recipe is an extract from All Sorts of Tapas by Chantal Lascaris. Published in 2021 by Struik Lifestyle an imprint of Penguin Random House South Africa (Pty) Ltd.

Photographer: Donna Lewis

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