- 1 kg good quality beef, cubed
- 3 T Worcestershire sauce
- 2 T balsamic vinegar
- 1 T soya sauce
- 45 g butter
- 3 T olive oil
- 1 onion large, finely chopped
- 3 fresh red chillies small, finely chopped
- 12 garlic cloves, minced
- 35 g cake flour
- 1 cup beef stock
- 1 cup white wine
- 1 bay leaf
- 1 T sugar (optional)
- 400 g ready-made all-butter puff pastry
- 1 egg
Marinate the beef cubes in the Worcestershire sauce, balsamic vinegar and soya sauce for at least 1 hour. In a pan, brown the beef cubes in the butter and oil. Set aside.
In the same pan, fry the onion, chillies and garlic. Add the flour and stir for 1 minute.
Gradually add the beef stock and wine, stirring continuously. Add the bay leaf, return the meat to the pan and simmer until the sauce has thickened slightly. Test for flavour and, if slightly bitter, add the sugar. Remove from the heat and discard the bay leaf.
Using a slotted spoon, transfer the meat into 6 ovenproof ramekins, 12 cm in diameter. Pour in some of the sauce to fill each ramekin about halfway. Cool and chill until required.
Preheat the oven to 180°C. Cut the pastry into 6 discs, slightly larger than the diameter of the ramekins. Fold the pastry lids over the ramekins and decorate with any remaining pastry, if desired. Cut slits into the pastry to allow steam to escape.
Lightly beat the egg and milk and brush onto the pastry. Place the ramekins on a baking tray and bake for 25 to 30 minutes, or until the crusts are golden. Serve piping hot.
“We frequent a certain Portuguese taverna in Cape Town and cannot remember ordering any main course other than trinchado … ever.”