Starting with the Scotch Beef. Cut up into even sized pieces, sprinkle with salt then fry in a very hot pan, colouring the Scotch Beef well all over, once coloured take out, discard oil. Put Scotch Beef back in cumin powder and chopped chillies, fry then add stock. Bring to the boil then place in oven until cooked, when cooked take out of stock then shred the meat down, pass the stock and reduce down until slightly thick and like a paste. Fold some sauce into the beef mixing well getting a firm consistency if need more spice you could add more chilli. At that point roll meat into 5-6cm long, 2cm wide like sausages let go firm then roll in the feuille de brick.
Mix flour with a little water until a paste then brush the pastry, roll tightly and cover with a damp cloth so it doesn’t dry out.
Take pak choi cut the core off the bottom, and then peel all leaves down to the core, so you should be left with leaves and a little flower.
Blanche the pak choi in boiling salted water for couple of minutes, then refresh in iced salted water. Take out water as soon as cold.
Take the sauce add, some sesame oil to taste.
When cooking put the pastilla in the fryer for a few minutes until golden brown, put in oven just to make sure hot inside.
Heat the pak choi, season, spread leaves out on base of plate, cut pastilla in half at an angle put on top of the pak choi. Sauce around the pak choi.
Enjoy