Small Puff Pastry Pockets with Beef and Mushrooms
Small puff pastry pockets with beef and mushrooms is a recipe featuring fresh ingredients from the pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g puff pastry (frozen)
- egg white (for brushing)
- whipping cream (for brushing)
- 400 g beef fillet (pre‑cut, end pieces)
- 4 Spring Onions
- 2 sprigs thyme
- 100 g smoked pork belly (sliced)
- 0.25 zucchini
- 0.5 Carrot
- 1 Garlic clove
- 200 g fresh mushrooms
- 2 tbsp Vegetable oil
- 1 tsp tomato paste
- 100 ml dry red wine
- 150 ml beef stock
- Salt
- ground pepper
Instructions
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1.
Preheat the oven to 200 °C (fan). Let the puff pastry thaw. Cut out 16 circles (≈5 cm diameter) and from 8 of them cut a central hole (4 cm diameter) to make rings. Place the circles on parchment paper, brush the edges with egg white and place one ring on each circle. Brush with cream and bake in the preheated oven for about 12 minutes until golden brown.
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2.
Meanwhile wash, pat dry, trim and dice the beef. Wash and trim the spring onions; halve the onion and reserve the green parts. Wash thyme, shake dry and cut into small pieces. Dice pork belly. Wash zucchini, trim and slice thinly. Peel carrot and slice thinly. Mince garlic. Clean mushrooms and quarter them.
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3.
Heat oil in a pan and sear the pork with the beef, turning frequently until browned. Add garlic, onions, mushrooms, thyme and tomato paste; sauté briefly and deglaze with wine. Reduce almost completely, then add stock. Simmer on medium heat for 5–8 minutes. Season with salt and pepper, fill the pastry pockets. Blanch the vegetable strips in boiling salted water for 1–2 minutes, drain well and arrange on top of the pockets. Serve immediately.
