Ingredients
- 480g (Aprox.) roast beef.
- Pinch of sea salt and pepper
- 3 tbsp olive oil
- 1 spring onion
- 2 garlic cloves
- Handful chopped parsley
- 2-3 cups water
- 1 tsp Mavella Superfoods Veggie Boost
- 130ml boiling water
- 40g butter
- Pinch of sea salt
- 250g all-purpose flour
Method:
- Season the roast with salt and pepper (optional). Heat olive oil in a large pot and cook the roast beef on all sides until browned.
- Take the pot off the heat and add the chopped spring onion, garlic and parsley. Add enough water to cover the pot roast by half.
- Cook the post roast for approximately 3 hs or until it falls apart easily with a fork. (You can also use a slow cooker for this step).
- When ready, set aside in a bowl, pulling all the meat with a fork. Add Mavella Superfoods Veggie Boost to the bowl and mix well, adding as much of the broth as you need to avoid the filling getting dry.
- Set aside to cool while preparing the dough.
- Add all the ingredients for the dough to a stand mixer and mix for 7min. Finish kneading the dough for a couple more minutes by hand until a soft dough is formed. Rest the dough for 15 min.
- Roll the dough with a rolling pin and cut circles with a large cookie cutter.
- Add a couple tbsps of filling to each circle, moist the edges and close, either by folding the dough on itself or with a fork.
- Bake for about 15-20 min at 180c. or until golden brown.