Pot pies with beef and caramelized onions


Hearty, flavorful and incredibly juicy mini pies mouth pies with beef and caramelized onions

Ingredients


0.5 kg of beef flesh
0.5 liters of meat broth
5 garlic cloves
40 g tomato paste
30 ml of vegetable oil
80 g wheat flour
15 g cornstarch
600 g puff pastry
1 egg
50 g butter
3 bay leaves
1 tsp. paprika
salt, black pepper, rosemary - to taste
Caramelized onions:
250 g red onions
40 g honey
40 ml balsamic
50 ml white dry wine
30 ml butter
salt, black pepper to taste

Instructions


Step 1

Mix the flour, starch and paprika together. Stuff the meat pieces in this mixture and fry in oil. Then transfer to a saucepan, add the bay leaf, salt, black pepper, rosemary, crushed garlic cloves, tomato paste and stock. Bring the mixture to a boil, then reduce the heat and cook for another hour.

Step 2

Slice the onion and fry in butter. Pour in and evaporate the wine. Add the balsamic, honey, salt and pepper and steam the liquid until syrupy. Then let the onions cool and mix them with the meat.

Step 3

Dust the table with flour and roll out the dough. Grease the baking molds with oil. Place a piece of dough in each mold so that the edges hang down a little and put the filling inside. Brush the edges with egg. Cut out "lids" from the remaining pastry, cover with the filling and seal the edges. Brush the surface of the pies with egg and bake at 190 degrees for 30-35 minutes. Bon appetit!


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