Australian Butchers' Guild
- Meat Beef
- Cut Knuckle
Tasty morsels of beef wrapped in crisp golden pastry.
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Knuckle/Rump | 10mm Cubes | 100g | 400g | 1kg |
| Frozen Diced Vegetables | Carrots, Peas, Corn | 50g | 200g | 500g |
| Honey Mustard & Herb Marinade | 20ml | 80ml | 200ml | |
| Puff Pastry Sheets | 240mm Square | 1 | 4 | 10 |
| Egg Glaze | 10ml | 40ml | 100ml |
Preparation
BUTCHER - PREPARATION/METHOD
1. Combine beef, vegetables and marinade.
2. Cut pastry strips into 4 squares (120mm x 120mm).
3. Place one portion of beef mixture (approximately 45g) in the centre of each pastry square. Draw sides up, pinching or twisting at the top to form a small bag shape. Place on a small square of baking paper.
4. Brush with egg glaze.
RETAIL PRESENTATION
Display on trays lined with baking paper.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat fan forced oven to 200°c.
2. Cook money bags for 20 minutes, until golden brown and cooked through.
SERVING SUGGESTION
Serve with mashed potato or crisp salad.
