Steak, Celeriac and Red Wine Pastries
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
8
- For the pastry
- 2 ⅔ cups all-purpose flour
- 1 egg
- 1 ¼ cups butter
- For the filling
- 2 Tbsps vegetable oil
- 3.333 cups lean Ground beef
- 1 onion (chopped)
- 2 cloves garlic cloves (chopped)
- 1 carrot (chopped)
- ¼ Celeriac (chopped)
- 1 Tbsp tomato puree
- ⅔ cup dry Red wine
- 1 tsp rosemary (fresh, chopped)
- 1 tsp thyme (fresh, chopped)
- 1 tsp parsley (fresh, chopped)
- Also required
- 1 egg (separated, white beaten)
Preparation steps
1.
For the pastry, mix the flour with a pinch of salt. Make a pile on the work surface and make a well in the middle. Break the egg into the well and add the chopped butter around the edge. Chop all ingredients with a knife until crumbs are formed, then knead quickly to a smooth dough with your hands. Roll into a ball, wrap in clingfilm and chill in the fridge for 30 minutes.
2.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
3.
Heat the oil in a pan and fry the meat until it loses its pinkness. Add the vegetables and fry briefly. Stir in the tomato purée and the red wine. Add the herbs, season with salt and ground black pepper and continue to simmer over a low heat until the liquid has evaporated. Check seasoning.
4.
Roll out the pastry thinly on a floured surface and cut out circles of approx. 12 cm diameter. Brush the edges with the beaten egg white and spoon some of the mince mixture onto each circle. Lift the edges towards the middle, press together and roll over slightly so that the pasties are firmly closed.
5.
Place the pasties on a baking tray lined with baking parchment. Brush with a little egg yolk and bake for approx. 25 minutes until golden brown. Remove from the oven and serve at once.
