Meat Pasty

Ingredients

• 2 sheets puff pastry (frozen, 150 g)
• 1 onion
• 2 Garlic cloves
• 2 tbsp olive oil
• 250 g ground veal
• 2 tbsp Tomato paste
• Salt
• black pepper (freshly ground)
• 0.5 tsp dried rosemary needles
• 1 ball mozzarella (125 g)
• 75 g crème fraîche
• 2 Eggs
• 1 egg yolk
• 4 muffin tins (8 cm diameter)
• butter (for tins)

Instructions

1. 1.

   Let the puff pastry thaw while placing sheets side by side. Peel and finely dice onion and garlic, then sauté in hot olive oil in a pan. Add ground veal and cook until crumbly, then stir in tomato paste, season with salt, pepper, and rosemary, remove from heat and let cool.

2. 2.

   Drain mozzarella and slice thinly. Layer puff pastry sheets and roll out lightly. Grease muffin tins and line with pastry, setting aside extra dough. Mix crème fraîche and eggs into the meat mixture. Spread filling into tins and top with mozzarella slices. Cut 8 cm circles from remaining dough and place on top. Brush with beaten egg yolk. Bake in preheated oven at 180°C (middle rack) for about 30 minutes until golden brown.