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