Won ton pastry cups filled with an Asian salad of fillet steak, lemongrass, chili, cucumber and shallot.
Preheat the oven to 200'C.
Sift together the flour and a pinch of salt. Bring the water to the boil. Make a well in the centre of the flour and then pour in the hot water. Mix to form a rough dough then cover with a tea towel and leave until cool enough to handle. Knead until smooth and elastic. Cover with a tea towel and allow to rest for 30 minutes.
Roll out the pastry very thinly and cut out 20 canape sized squares. Oil some muffin tins and line with the pastry squares. Transfer to the oven and bake until crisp.
Sear the fillet steaks until rare and then cut into 20 thin strips.
To make the dressing: combine all the dressing ingredients, mix well and reserve.
Peel and thinly slice the shallots. Chop the fresh mint leaves. Remove the seeds from the half tomato and cut the flesh into 2cm strips. Peel the cucumer, remove the seeds and thinly slice. Thinly slice the red chili. Mix these ingredients together with the beef and add the dressing.
Spoon the filling into the won ton cups, sprinkle over the sesame seeds and serve garnished with a fresh coriander leaf.
«Spoon the beef filling into the won ton cups at the last moment to ensure that the pastry remains crisp.»