Meat pasty

Go to all recipes for: Mini-quiches, Ground beef, Freezer, Tapas 

Ingredients:

1 tablespoon oil

1 onion

2 garlic cloves

500 gr ground beef

40 gr flour

4 dl beef broth (bouillon)

4 tablespoons tomato sauce

2 teaspoons worcestersauce

1 tablespoon fresh rosemary

8 slices puff pastry

2 small tomatoes

1/2 teaspoon oregano

extra:

2 6-mold muffin pan

Preparation:

© Janneke's Recipe pages - recipe tapas, ground beef

Heat the oil in a pan and add pressed garlic and the chopped onion. Fry 2 minutes over medium heat. Add the ground beef, fry to crumbs and stir till all the fluid has evaporated. Add the flour stirring and heat over medium heat 1 minute.

Add bouillon, sauces and rosemary and bring, while stirring, to a boil. Lower the heat and simmer 5 minutes till the mixture has thickened (stir every now and then).

Remove from the heat and let cool.

Preheat the oven to 210°C/400°F (fan oven 190°C/375°F).

Push circles from the dough of about 10 cm. Push the dough in the muffin pan.

Divide the stuffing over the pasties.

Garnish the top with a slice tomato and sprinkle with oregano.

Bake the pasties 25 minutes till the dough is golden brown and crispy.

Serve hot.