Instead of serving beef stew with a pastry crown, here the stew is wrapped up in the dough completely, for a delightfully higher pastry to stew ratio. Plus, these golden brown pastries make an elegant package for a special dinner party. The flavorful filling is indeed a fairly classic stew made with aromatics, stew meat, and seasonings that are simmered low and slow until the meat is falling apart tender.


  • 1 onion
  • 2 garlic cloves
  • 40 milliliters olive oil
  • 200 grams tomatoes (chopped)
  • 1 bay leaf
  • 400 grams stew meat
  • 30 milliliters white wine
  • 30 milliliters water
  • 1/2 beef bouillon
  • salt
  • ground black pepper
  • nutmeg
  • parsley (chopped)
  • 500 grams puff pastry
  • 1 egg yolk
  • sesame seeds


  1. Preheat oven to 180°C (approximately 350°F).
  2. For the filling, heat oil in a pan and sauté chopped onion and garlic.
  3. Add tomato and bay leaf and sauté for 10 minutes until tomatoes start to fall apart.
  4. Add meat, wine, water, bouillon cube, parsley and season with salt, pepper and nutmeg to taste.
  5. Simmer over low heat for 30 minutes or until meat is very tender.
  6. Season to taste and pulse with immersion blender a few times to blend mixture.
  7. Set aside to cool down slightly. For the pastry, roll out puff pastry.
  8. Use a cookie cutter to cut it into an even number of circles.
  9. Place circles on a baking sheet, brush edges with water and place 1 teaspoon filling in the middle.
  10. Place the other circle on top and press firmly with fork tines to seal edges.
  11. Brush with egg yolk and garnish with sesame seeds.
  12. Bake in preheated oven for 15 to 20 minutes until golden.
  13. Once cooked, carefully insert a wooden skewer in each pastry.
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