MAKES 12 Ingredients ·1 tbsp olive oil ·1 onion, chopped ·1 garlic clove, crushed ·1 carrot, diced ·225g extra lean minced beef ·1 tbsp tomato puree ·¾ tsp ground cumin ·1 tsp chilli powder ·1 medium potato, cubed ·100ml dark Mexican beer (Negro Modelo) ·Salt and pepper to taste ·225g shortcrust pastry ·1 tsp turmeric ·2 eggs
METHOD For the filling: 1.Fry the onions, garlic and carrot until soft. 2.Add the mince, let it brown and then add tomato puree, cumin and chilli. Cook for 3-4 minutes. 3.Add cubed potatoes and beer. Bring to boil, then leave to simmer for 25 minutes or until potatoes are soft. Leave to cool. 4.Remove pastry from the fridge and roll into circles of 4-inch diameter, place a spoonful of the filling on top and fold over. Beat the egg and turmeric together, then brush the pastry with egg wash, seal and mark with a fork. Cook in oven at 200ºC for 10 minutes. Simon Rimmer’s Picnic Recipes (exclusively for the Mateus Rosé Colour of Summer campaign) www.colourofsummer.com