/ / Recipe Meat pie under the puff pastry

Meat pie under the puff pastry

  • Beef fillets - 1 Kilogram
  • Puff pastry - 400 Grams
  • Egg - 1 piece
  • Mushrooms - 350 Grams (chanterelles, champignons, white)
  • Shallots - 300 Grams
  • Zucchini - 250 Grams
  • Red wine - 200 milliliters
  • Broth of mushroom - 200 milliliters
  • Garlic - 5 Zubchikov
  • Salt, pepper - - To taste
  • Rosemary (twigs) - 2 pieces
  • Olive oil - 2 items. Spoons

We are engaged in ingredients: Mine and we clean mushrooms, cut onions and zucchini, beef, garlic. The size of the cutting is at your discretion. In a frying pan, we warm up the olive oil, fry the pieces of meat in it to a ruddy crust on all sides. Then add all the other cut ingredients and cook, stirring, over medium heat for 3-4 minutes. We pour wine and broth. Add spices and simmer on medium heat until meat is ready. When the meat is ready, we remove the frying pan from the fire, and put all its contents in a heat-resistant baking dish. From the top we cover the filling with a rolled puff pastry, wrapping the edges inwards. Lubricate our batter with a beaten egg, put the cake in the oven, heated to 180 degrees, and bake 25-30 minutes before the rudeness of the dough. Ready cake is served directly in the dishes in which it is baked. Bon Appetit!

Servings: 8-10

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