Ingredients
- 1kg trimmed beef shin
- 1 large onion, peeled and cut into quarters
- 2 carrots, peeled and cut in half
- 1 head garlic, cut in half
- 4 bay leaves
- 1 cinnamon stick
- 10 thyme sprigs
- 1.5L beef stock
- Salt and pepper
- ½ tsp smoked paprika
- ½ tsp cumin seeds
- 500g plain flour
- 150g butter, cut into squares
- 2 eggs
- 4 tbsp water
Method
Preheat oven to 180C. Place beef, onion, carrot, garlic, bay leaves, cinnamon, thyme and stock in a baking dish. Cover tightly with foil and bake for two hours or until beef is soft. Remove beef from stock and break into pieces. Strain stock into a saucepan, discarding vegetables, and simmer to reduce to 150 millilitres. Add to beef and season with salt, pepper, paprika and cumin.
For pastry, place flour, butter, one egg and water in a food processor and blend until just combined. Remove to a bench and knead with a little extra flour until smooth. Wrap in cling film and rest for 30 minutes. Roll out to three-millimetre thickness.
Cut 10-centimetre diameter circles and place a tablespoon-sized ball of beef in the middle. Lightly beat remaining egg and brush edges of pastry before pinching together. Place on a baking tray, brush with egg wash and bake for 30 minutes.
Makes about 35
