Vienna Bakery Beef Patties
from Cookie
Ingredients
- 1 kgbeef chuck or rump steak
- 6 largeonions, sliced
- 1 inch pieceginger
- 6 clovesgarlic
- 2green chillies
- 6 tbspcooking oil
- 3 tbspvinegar
- 2 whole (juice)lemons, for marinade
- 1 tbsplemon juice, for seasoning later
- 4 tspblack pepper powder
- 6 tbspsmoked barbecue sauce
- 1 tbspbrown sugar
- 1 glasswater
- to tastesalt (for marinade + seasoning)
- as neededpuff pastry
- 1egg (for egg wash)
Whole spices (for the pressure cooker)
- 6kashmiri chillies
- 2cinnamon sticks
- 8cloves
- 8cardamom pods
- 12black peppercorns
Instructions
- Crush the ginger, garlic, green chillies and cloves together.
- Wash the beef. Marinate with salt, the juice of 2 lemons, the vinegar, and the crushed ginger-garlic-chilli mixture. Fork the beef so it absorbs the marinade. Leave overnight.
- Next day: rub the black pepper powder all over the beef and sear it on all sides in a large skillet until brown.
- Transfer to a pressure cooker. Add the oil, kashmiri chillies, cinnamon sticks, cloves, cardamom pods and black peppercorns. Pour in the marinade juices and a glass of water.
- Pressure cook the beef for 25–30 minutes until well cooked.
- Lift out just the beef and shred it.
- In a frying pan, heat a little oil, add the sliced onions with salt and brown sugar, and fry until caramelised — don't let them burn.
- Add the shredded beef. Season with salt, more pepper powder, and 1 tbsp of lemon juice.
- Stir in the barbecue sauce so the beef and onions are evenly coated. Let the filling cool completely.
- Cut the puff pastry into squares. Spoon the filling on, fold over to form patties, and seal the edges with a little water. Press the edges firmly with the back of a fork.
- Beat the egg and brush the tops with the egg wash.
- Bake at 180°C (fan-forced) for 15–20 minutes, until golden brown.