Small Pies with Veal Ragout

Ingredients

• 300 g flour
• Salt
• 100 g clarified butter
• 100 ml milk
• 100 ml water
• 1 egg yolk
• 1 tsp Sunflower seeds
• 250 g veal (from the shoulder)
• 250 g shallots
• 2 tbsp clarified butter
• Salt
• pepper (ground)
• 100 g passata
• 150 ml red wine
• 3 thyme sprigs
• 1 bunch parsley
• 1 muffin tin

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Add flour and a pinch of salt to a bowl. Bring clarified butter, milk, and water to a boil. Pour over the flour and stir with a wooden spoon into a smooth dough. Let cool briefly. Dice the veal. Peel, halve, and slice the shallots. Wash, dry, strip leaves, and finely chop the herbs.

3. 3.

   Brown the veal and shallots in clarified butter, seasoning with salt and pepper. Add passata and reduce by half. Pour in red wine and simmer covered for about 30 minutes. Stir in the prepared herbs. The sauce should be very thick; if needed, continue reducing uncovered until desired consistency.

4. 4.

   Knead the dough well, roll thinly, cut ten circles of ~12 cm diameter and ten of ~8 cm diameter. Place the larger circles into the muffin tin cavities, pressing firmly to fill and slightly overhang the edges. Spoon the veal ragout in, top with smaller dough discs as lids, and press at the borders.

5. 5.

   Whisk egg yolk with one tablespoon water, brush the lids, sprinkle sunflower seeds, and bake on the lowest rack for about 30 minutes until golden brown.