Minced beef is deliciously flavoured with Cajun seasoning before being combined with sautéed mushrooms and peppers and wrapped in a golden puff pastry shell.
Pre-heat the oven to 220°C, 425°F, Gas Mark 7.
Heat 1 tbs of the olive oil in a pan and add the onion and celery and cook for 3-5 minutes until soft, add 2 tsp Perfect Shake Cajun Seasoning and cook for 1 minute. Remove from pan and allow to cool.
Heat the remaining oil in the same pan and add the peppers and mushrooms and cook over a medium-heat for 5-6 minutes, until soft, add 1 tsp Perfect Shake Cajun Seasoning and cook for 1 minute. Remove from pan and allow to cool.
Once the onion and celery mixture is cool, place into a bowl and mix with the minced beef and 1 tbs Perfect Shake Cajun Seasoning, then roll into a nice thick sausage shape, cover and refrigerate for 10 minutes.
Egg wash the puff pastry sheet, this prevents juices from the mince leaking out. Place the mushroom and pepper mixture in the middle of the puff pastry and place the mince on top. Now wrap the pastry around the meat and pinch together to seal the pastry.
Place the pastry on a greased baking tray with the pepper and mushroom mix facing up and the seam of the pastry underneath. Egg wash the pastry and place in the oven. Reduce oven temperature to 180?C, 350?F, Gas Mark 4 and bake for 40-45 minutes until the pastry is golden brown. Stand for 5 minutes before serving.