Ingredients for the ragout
(For 2-4 persons)
1 red onion, peeled and finely diced
1 clove of garlic finely diced
500 g / 17.6 Oz shoulder part of beef
1 tsp sea salt
1 heaped teaspoon freshly ground black pepper
1 heaped tablespoon flour
250 ml / 8.5 Oz red wine
250 ml / 8.5 Oz roast stock
1 teaspoon Worcester sauce
3 sprigs thyme
1 tablespoon tomato paste
1 bunch parsley smooth
Cut beef shoulder into approx. 10 mm / 0.4” small cubes (minced meat also works), peel and finely dice onion and garlic. Wash herbs, shake dry, pluck and chop.
Mix the flour with some beef stock and set aside.
Sear beef with olive oil and put it in a bowl. Then sauté onion with garlic in the same pot with olive oil until light brown. Add the meat, tomato paste and Worcester sauce.
Heat until well blended and deglaze with roast stock and red wine. Add the stirred flour and simmer covered for about 1.5 hours. The sauce should be very thick at the end. If necessary, boil down for another 30 minutes without a lid. Stir the prepared herbs into the finished ragout and season with salt and pepper.
Let the meat cool down.
Ingredients for the dough
(For 2-4 persons)
500 g / 17.6 Oz wheat flour
1 tsp salt
150 g / 5.3 Oz butter
100 ml / 3.7 Oz milk
100 ml /3.7 Oz water
2 egg yolks
Sesame seeds and sea salt for sprinkling
For the dough, boil the milk with the water, butter and salt in a pot. Pour the mixture to the flour and knead everything using a kitchenaid until a smooth dough. Cover the dough with a kitchen towel and let it cool completely.
Knead the dough well, roll it out thinly (4 mm / 0.15”), cut out 6 circles 9 cm / 3.6” in diameter and 6 circles 12 cm / 4.7” in diameter. Place the larger circles in the wells of the muffin tray. Pour in the ragout, place the pastry lid and press on the edges. Whisk egg yolk with a tablespoon of water, brush the pies with it. Cut the lid a little for air circulation, sprinkle with sesame seeds and salt. Bake in the oven ( 200 °C )on the lowest rack for about 20 minutes until golden brown.