Crusty, tangy and delicious! Savoury steak nestled in a crispy, fluffy pastry basket.
Preheat oven to 200 degrees C.
Spray a baking sheet with non-stick cooking spray.
In a large pot, melt butter; add onion and braise for 5 minutes till golden.
Add tomato and garlic paste. Cook till soft.
Add steak and braise for 5 – 7 minutes.
Continue to cook over low heat till tender.
Add sauces, spices and salt; simmer till moisture has evaporated. Lightly mix chives into filling.
Roll out pastry to a thickness of 3 mm.
Use a 10 cm cutter to cut out pastry rounds.
Divide the rounds into an equal number of tops and bottoms.
Use a smaller cutter to cut out the inside part of the pastry round for all the tops.
Brush edges of the bottom rounds with water.
Place the rounds with cut-out centres on top.
Press down lightly to join.
Brush with beaten egg or milk and place on baking sheet.
Bake for 15 – 20 minutes, until golden brown.
On removal from oven, press vol-au-vents into shape and place on a cooling rack.
Hollow out centre slightly and top with filling.
Serve with chutneys of choice.