Talas kebab, an Ottoman-inspired dish, is made by wrapping a slow-cooked beef stew in puff pastry and baking it. The crisp pastry and tender beef filling make an elegant presentation.
Brown the beef in butter over medium heat. Add the onion and cook for 8 minutes more. Add the tomato paste and hot water, cover, and simmer over low heat for 60 minutes, until the beef is tender.
Let the stew cool to room temperature.
Cut the puff pastry into squares. Place cooled stew in the center of each square, gather the edges, and pinch them together to seal.
Brush the tops with egg yolk and bake in an oven preheated to 200°C / 390°F for 20–25 minutes, until golden and crisp.
The stew can be made ahead and refrigerated for up to 2 days. The baked pastries are best served fresh; reheat them in the oven.
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