Dumplings and filled pastries
Beef puff pastry turnovers are made by pressure-cooking beef cubes with carrot and onion until tender, then wrapping the filling in ready-made puff pastry. Pre-cooking the beef prevents it from remaining raw while the pastries bake.
Put the beef cubes, onion, and carrot in a pressure cooker. Add enough water to cover, season with salt and black pepper, and lock the lid. Cook until the beef is tender.
Once the pressure has dropped, open the lid and drain the beef thoroughly in a colander. Let it cool until lukewarm.
Unfold the puff pastry sheets and cut them into squares. Place the drained beef in the center of each square and fold into triangles or rectangles to seal.
Brush the tops with egg yolk. Bake in an oven preheated to 200°C / 390°F until golden and flaky.
Drain the beef well after removing it from the pressure cooker; otherwise, the puff pastry will become damp and may not form flaky layers as it bakes. Allergen: Contains wheat (gluten, in the puff pastry), dairy, and egg.
Eti düdüklü tencerede 45 dakika pişirdim ama hâlâ biraz lifli kaldı, acaba etin cinsi mi yanlıştı yoksa düdüklünün basıncı mı düşüktü? İçi bu haliyle çiğneme zorluğu çıkardı, milföy dışı güzel olmuştu ama.
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