Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
Heat 1 tablespoon oil in a frying pan over high heat. Add half the beef. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to a plate. Repeat with remaining oil and beef.
Add vinegar and stock to pan. Bring to the boil. Reduce heat to medium-low. Add sweet potato and beef. Simmer for 15 minutes or until sweet potato is just tender. Combine cornflour and 2 tablespoons cold water in a jug. Gradually add to beef mixture. Simmer for 1 minute or until slightly thickened. Stir in salsa.
Meanwhile, using tops of 1 cup-capacity ramekins as a guide, cut 2 rounds from each sheet of pastry, slightly bigger than ramekins. Place pastry rounds on prepared tray. Bake for 10 minutes or until pastry is puffed and golden.
Spoon beef mixture into four 1 cup capacity ramekins. Top with pastry rounds. Serve with salad.
Recipe courtesy of taste.com.au
Serving size 4