Preparation
1 hour 30 minutes
Resting time
10 minutes
Cooking time
40 minutes
Piece
12
Filling
500 g minced beef
Clarified butter for searing
1 onion
chopped
125 g champignons
coarsely chopped
1 clove of garlic
crushed
1 tbsp Worcestershire sauce
1 tsp salt
Some pepper
1 tsp mild paprika powder
1 pinch of cayenne pepper
1½ tbsp white flour
250 g beef bouillon
Pies
2 rolled-out rectangular sheets of puff pastry
Sunflower oil for greasing
Filling
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.
Pies
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.
Baking
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.
Cooking steps
Professional baking classical 200 °C for 40 Mins
Additional information
Recipe number
S22
Created by
V-ZUG Ltd.
Created on
1/26/22