Recipe from Dawson’s Catering,
2 sheets of short or savoury pastry
500g beef rump (diced)
20ml canola oil
1 onion (finely diced)
1 clove of garlic
1 sprig rosemary
1 can Speight’s dark ale
150ml beef stock
2 tbsp tomato paste
1 tbsp wholegrain mustard
600g golden kumara
2 tbsp honey
100g macadamia nuts
Heat oil in pan, toss beef in seasoned flour, and sear beef in batches till coloured. Put to the side.
Add onion, garlic and rosemary and cook till soft. Add beer, beef stock, tomato paste and cooked beef.
Simmer, but not boil, till meat is tender and sauce reduced. Allow meat to cool before continuing.
Peel and chop the kumara then boil till soft, drain and then add the cream and butter. Season with salt and pepper, fold in the honey.
Cut pastry into rounds and line greased muffin tins; fill to ¾ with cooled beef mix. Spoon or pipe kumara on top to cover.
Brush with egg yolk and cook on 180°C till golden.
Garnish with crushed roasted macadamia nuts.