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!
