This recipe for beef filling is especially prepared for filling meat pasties. Cooked and combined with bachamel sauce and seasonings like shallots, clove, peppers and parsley, the beef filling is savory and spicy. The filling can be used for meat rolls or sandwiches too and used as desired.
Green hot pepper/6 dried italian pepper pods
2 , chopped
1 Clove (5 gm)
1⁄2 Pound, cooked
1 Cup (16 tbs) (Use Beef Broth)
In a mortar, pound to paste the parsley, pepper, shallot, and garlic.
Add seasoning paste and cooked beef to bechamel sauce; mix well.
Note: Half of the filling is needed for pasties; use remainder for hot sandwiches or as desired.
Filling may also be made with leftover cooked chicken, fish, tongue, ham, or mushrooms.
Follow above procedure, using chicken or fish broth in Bechamel Sauce.