Pastry Squares with Beef Filling
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
- Ingredients
- 1 Tbsp rapeseed oil
- 2 cups rump Steak (diced)
- 1 onion (finely chopped)
- 1 ⅓ cups Mushrooms (finely sliced)
- ¼ cup dry Red wine
- 4 Tbsps Crème fraiche
- 1 tsp dried thyme
- 2 sheets Puff pastry (from the chiller aisle, 275 g each)
- 1 egg (beaten)
Product recommendation
For an attractive finish, add a little cheese or sliced mushroom or tomato to the pies.
Preparation steps
1.
Heat the oil in a frying pan and brown the meat. Take the meat out of the pan and fry the onions in the remaining fat. Add the mushrooms and continue frying until the liquid produced by the mushrooms has evaporated. Deglaze with the wine and stir in the crème fraîche. Season with salt, ground black pepper and thyme and simmer for approx. 5 minutes. Return the meat to the pan and cook for a few minutes over a low heat. Check the seasoning.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
3.
Unroll one sheet of pastry and mark out squares of approx. 5 cm (do not cut through). Place a little of the ragout in the centre of each square. Unroll the second sheet of pastry and brush with a little cold water. Place on top of the filling with the wet side facing downwards and press down firmly around each portion of filling.
4.
Cut through the squares and place on the baking tray. Brush with the beaten egg and bake in the oven for 15-20 minutes until golden brown.
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