Veal Ragout Pies

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Veal Ragout Pies
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
10
For the dough
300 grams
100 grams
100 milliliters
100 milliliters
1
1 teaspoon
For the filling
250 grams
Veal shank (from the shoulder)
250 grams
2 tablespoons
freshly ground Pepper
100 grams
150 milliliters
3
1 bunch
For preparing
1

Preparation steps

1.

Preheat the oven to 200°C (approximately 390°F).

2.

For the dough: Combine flour and a pinch of salt in a bowl. Boil butter, milk and water. Pour over flour and stir with a wooden spoon until smooth. Allow to cool briefly.

For the filling: Cut veal into small cubes. Peel and slice shallots. Rinse herbs, shake dry, pluck leaves from stems and mince. Heat butter in a pan and sear veal and shallots until light brown, season with salt and pepper. Add tomato and reduce by half. Deglaze with red wine, cover and simmer for about 30 minutes. Stir in thyme and parsley. Filling should be very thick, boil uncovered if needed. 

Knead dough well and roll out thinly. Cut out 10 circles, about 12 cm (approximately 4 3/4 inches) in diameter each. Cut 10 more, about 8 cm (approximately 3 inches) in diameter each. Place a large circle into the wells of a muffin tin and press firmly. Fill each well with filling and top with smaller dough circles. Whisk yolk with 1 tablespoon of water and brush lid with yolk mixture. Sprinkle with sunflower seeds and bake until golden on the bottom rack of the oven for about 30 minutes.

Remove and serve.