Beef and Cheese Pastries

Instructions

• • Preheat oven to 200°C and line a large oven tray with baking paper.
  • Heat 1 tablespoon of oil in a large frying pan over medium high heat.
  • Add 300 grams of lean minced beef and cook until browned, stirring with a wooden spoon to break up any lumps.
  • Finely dice 1 small onion, crush 1 clove of garlic, and finely dice 1 small eggplant.
  • Add the onion, garlic, eggplant and spices (1/2 teaspoon of paprika, 1 teaspoon of ground cumin) to the pan and cook for 3-4 minutes, until the vegetables are softened.
  • Stir in 420 grams of diced tomatoes.
  • Reduce the heat and cook for 5 minutes, or until thickened and season well with salt and pepper.
  • Remove from heat and allow it to cool.
  • Shred 100 grams of Kraft cheddar cheese.
  • Lay out half of the puff pastry squares on a lightly floured work surface and place a table-spoonful of grated Kraft cheddar Cheese in the center. Add a generous spoonful of beef mixture and then top with another tablespoon of grated Kraft cheddar cheese.
  • Lay the remaining pastry squares on top and fold the seams to enclose.
  • Whisk 1 egg and 1 tablespoon of milk and brush together, over the pastry.
  • Sprinkle 1 tablespoon of sesame seeds over the pastry.
  • Bake on the prepared try for 15-20 minutes, until puffed and golden.
• Serve and Enjoy!