Ingredients

0.4 kg

diced beef

onion, chopped

1 tsp

za'atar, add more to taste. I used 2 tspn

1 tbs

bouillon stock

500 ml

water

sheet puff pastry

1 oz

butter

a good glug of olive oil

Pepper and Perfect Salt to taste

A proper meat pie topped with light puff pastry and packed with succulent pieces of beef, onions and Steenbergs zaatar seasoning to fill the hungriest mouths

Serves 2

Method

Heat oven to 190oC

1. Heat the butter with the oil in a frying pan (if you heat these together the butter does not burn).

2. Brown the beef in the butter and oil and add the onions. Stir so the onions do not catch on the obttom of the pan. Stir in the za'atar

3. When the onions are soft, add the water and bouillon stock powder. Let the beef cook and the sauce reduce slightly.Add perfect salt and pepper to taste.

4. Transfer the beef and sauce to a dish. Place the pastry on the top of the dish and gently push down around the sides. It is wonderful that we can not only buy pastry but can now buy it rolled out! Pierce the pastry in the middle. Coat with whisked egg if you have one - to let it go a golden brown.

5. Cook for 15-20 minutes or until the pastry is a gorgeous golden brown colour and you can hear the beef bubbling!