Dumplings and filled pastries
Inspired by New Zealand puff pastry meat pies, these mini pies combine ground beef browned with onion and a flour-thickened broth sauce, wrapped in puff pastry. They bake up golden and crisp.
Soften the onion in cooking oil, then add the ground beef and cook until browned. Sprinkle in the flour and cook for 1 minute. Gradually add the broth, stirring until thickened.
Season the filling with salt and black pepper, spread it on a plate, and let it cool to room temperature.
Divide the cooled filling among the puff pastry squares and fold into triangles or squares. Press the edges with a fork and brush the tops with beaten egg.
Bake in an oven preheated to 200°C / 390°F for 18–20 minutes, until golden and crisp.
Cool the filling completely before wrapping it in the pastry; hot filling can soften puff pastry and keep the layers from opening up. Allergens: contains gluten (flour, puff pastry) and egg.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.