Alive and Cooking

Beef Gumma

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300 g beef rump
1 large brown onion finely chopped
1 clove of garlic
1 tsp. salt
1 tsp dried oregano
½ tsp cumin
3 sheets shortcrust pastry cut into 10 cm circles
100-200 ml cold water
Oil for frying


Place the beef, onion, garlic, cumin, salt and oregano into the food processor and pulse until almost smooth.
Add enough cold water and pulse to form a nice smooth consistency.
Place 2 tsp into the pastry circles then fold and crimp together the edges
Lightly shallow fry on both sides until golden brown.
Serve immediately.

Beef Gumma