Heat clarified butter in a wide frying pan. Sear the meat.
Add the rest of the ingredients up to and including the flour and cook over a medium heat for about 10 minutes, stirring occasionally. Pour in the beef bouillon and bring everything to the boil. Reduce the heat and simmer over a medium heat for 1 hour.
Allow to cool.
Grease the muffin tin.
Cut 12 rounds of about ø 12 cm out of the puff pastry and line the muffin tin cups with them. Prick the pastry bases with a fork. Divide the filling evenly between the pastry cases.
Cut 12 rounds of about ø 7 cm out of the remaining pastry. Place them on top of the filling. Pinch the edges together. Prick the puff pastry lid with a fork.
Put the muffin tin on a baking tray in the middle shelf position and bake at 200 °C for 40 minutes using the professional baking classical mode.
Leave to cool down a little before serving.
Professional baking classical 200°C for 40 Mins
Muffin tin with 12 cups, each with about ø 7 cm
Clarified butter for searing
rolled-out rectangular sheets of puff pastry
clove of garlic
mild paprika powder
1 pinch of
Sunflower oil for greasing
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