Culinary Art Kitchen 2023.March
Ingredients
| Ground meat (beef and pork blend) |
100g |
| Onion |
60g ... Finely chopped |
| Mushroom |
2 pieces ... Julienned |
| Salad oil |
2 teaspoons |
| Butter |
10g |
| All-purpose flour |
1 tablespoon |
| Walnuts |
10g ... Roasted and coarsely chopped |
| Raisins |
10g ... Rehydrated and coarsely chopped |
| Frozen puff pastry sheets |
2 sheets |
| Egg yolk |
1 ... For glazing the pastry |
Seasonings
| Red wine |
1 tablespoon |
| Ketchup |
2 tablespoons |
| Worcestershire sauce |
1 teaspoon or more |
| Salt |
1/3 teaspoon |
| Coarsely ground black pepper & nutmeg |
To taste |
Garnish
| Italian parsley |
As needed |
| Parmesan cheese |
As needed |
| Honey mustard |
As needed |
Instructions
- Heat salad oil in a frying pan and sauté the onion and mushroom until softened. Add the ground meat and cook until browned.
- Add red wine to step 1, simmer until reduced, and then stir in the Seasonings.
- Add butter, sprinkle with flour, and mix to combine. Transfer to a tray to cool, then mix in the walnuts and raisins.
- Defrost the frozen puff pastry at room temperature (about 5 minutes). Use 7cm and 4cm cutters to make 6 large circles (7cm) and 6 smaller rings (4cm). Layer the rings on the circles using egg yolk as glue. Chill in the refrigerator for 30 minutes.
- Place the filling from step 3 in the center of the pastry. Brush the edges with egg yolk.
- Bake in a preheated oven at 210°C for 12-15 minutes. If the surface browns too quickly, cover with foil. Sprinkle the baked pies with Parmesan cheese and serve with Italian parsley and honey mustard.